Vanilla Buttermilk Cake

By Leite's Culinaria

Ingredients

Nonstick baking spray
3/4 cup granulated sugar
1 large egg (at room temperature)
1 cup buttermilk (well shaken)
2 tablespoons (1 oz) unsalted butter (melted)
2 tablespoons mild vegetable oil
2 teaspoons vanilla bean paste or vanilla extract
1/2 teaspoon kosher salt
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Swiss meringue buttercream frosting
Store-bought or homemade sprinkles (optional)

Prep Time15mins
Cook Time30mins
Servings9

Instructions

Position a rack in the center of your oven and preheat the oven to 350ºF (177°C). Butter or coat an 8-inch (20-cm) square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

In a large bowl, whisk the sugar and egg until pale and thick, about 1 minute. Add the buttermilk, butter, oil, vanilla, and salt. Whisk until smooth and emulsified.

Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.

Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 35 minutes.

Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely.

Top the cooled cake with swoops and swirls of Swiss meringue buttercream frosting and sprinkles, if desired. Store the cake, loosely covered, in the refrigerator for up to 3 days.