Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.25 cup unsalted butter, softened
  • 0.25 cup neutral vegetable oil
  • 1 large egg
  • 0.75 cup full-fat buttermilk
  • 2 tsp vanilla bean paste
  • 1 cup unsalted butter for frosting
  • 3.5 cups powdered sugar
  • 2.5 tbsp heavy cream
  • 1 tsp vanilla bean paste for frosting
  • 1 pinch salt

Instructions:

  1. Preheat the oven to 350°F and line your tins with paper liners.
  2. Whisk the 1.5 cups flour, 1 cup sugar, baking powder, baking soda, and salt in a large bowl.
  3. Add the 0.25 cup softened butter and 0.25 cup oil to the dry ingredients.
  4. Mix on low speed until the mixture looks like coarse sand with no large butter chunks. Note: This coats the flour in fat to prevent over developing gluten.
  5. Whisk the 1 large egg, 0.75 cup buttermilk, and 2 tsp vanilla paste in a separate jug.
  6. Pour the liquid mixture into the dry ingredients in two stages, mixing gently after each.
  7. Scrape the bottom of the bowl with a spatula until the batter is velvety and smooth.
  8. Fill each liner about two thirds full to leave room for the rise.
  9. Bake for 18 minutes until the tops spring back when lightly touched.
  10. Cool in the pan for 5 minutes before moving to a wire rack to prevent soggy bottoms.