Scale

For the Cake:

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tbsp baking powder

1/2 tsp salt

3 large eggs

1/2 cup unsalted butter (softened)

1/2 cup vegetable oil

1 cup milk or buttermilk

1 tsp vanilla extract

Optional Flavor Boosters:

1/2 tsp ground cinnamon or nutmeg

1/2 cup sweetened condensed milk or coconut milk

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch cake pan or two 9-inch rounds.

2. Cream together butter, oil, and sugar until light and fluffy.

3. Add eggs one at a time, mixing well after each.

4. Stir in vanilla extract and milk.

5. In a separate bowl, whisk flour, baking powder, salt, and any spices.

6. Gradually add dry ingredients to wet, mixing just until combined.

7. Pour batter into prepared pan and smooth the top.

8. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the cake cool slightly before serving or frosting.

This cake is extremely moist—do not overbake.

Use buttermilk for a tangier flavor and softer crumb.

Tastes even better the next day after resting overnight.

Serve with glaze, cream cheese frosting, or a dusting of powdered sugar.