Classic Vanilla Cake Recipe

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00:00 Introduction. 00:23 Preheat oven to 350°F (177°C) and prepare two 8" round cake pans by lining the bottoms with parchment paper and lightly greasing the sides. 00:28 In a stand mixer or large bowl, cream together the butter, canola oil, and sugar until creamy and well-combined. 00:49 Add eggs one at a time, beating well after each addition, then stir in vanilla extract. 01:22 In a separate bowl, whisk together flour, baking powder, and salt. 02:00 Alternate adding the flour mixture and buttermilk to the butter mixture, starting and ending with flour, mixing until just combined after each addition; the batter should be smooth and fully incorporated without over-mixing. 04:40 Divide the batter evenly into the prepared pans and bake at 350°F (175°C) for 30–35 minutes, until the surface springs back to the touch and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. 05:20 Allow the cakes to cool in their pans for 10–15 minutes before inverting onto a cooling rack to cool completely. 06:06 Frost the cooled cakes with chocolate frosting and decorate with sprinkles if desired.