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Ingredients
350F, two 9" round cake parchment bottom
1) 143g unsalted butter, room temp
1) 112g canola oil
1) 353g granulated sugar
2) 5 large eggs
3) 18g vanilla extract
4) 495g all-purpose flour
4) 17g baking powder
4) 4g salt
5) 376g buttermilk
(23g vinegar) substitute
(353g whole milk) substitute

Combine (5) and set aside for 10min.

In a bowl combine (4)and set aside.

In a mixing bowl combine (1) cream until fluffy, then add in eggs (2) one at a time then the vanilla (3).

Fold in (4) in three portions alternating with (5).

Weight of batter 1754g ÷ 2 = 877g

Divide batter into two 9" pans.

Bake at 350F for 30-35 minutes. 33 minutes

Ingredients
350F, two 8" round cake parchment bottom
1) ½ cup (113g) unsalted butter, room temp
1) ½ cup (88g) canola oil
1) 1 ½ cup (278g) granulated sugar
2) 4 large eggs
3) 1 tbsp. (14g) vanilla extract
4) 390g all-purpose flour
4) 1 tbsp. (14g) baking powder
4) ½ tsp. (3g) salt
5) 1 ¼ cup (295g) buttermilk
(18g vinegar) substitute
(278g whole milk) substitute

Combine (5) and set aside for 10min.

In a bowl combine (4)and set aside.

In a mixing bowl combine (1) cream until fluffy, then add in eggs (2) one at a time then the vanilla (3).

Fold in (4) in three portions alternating with (5).

Weight of batter 1754g ÷ 2 = 877g

Divide batter into two 9" pans.

Bake at 350F for 30-35 minutes.