– Butter – Vegetable Oil – Sugar – Eggs – Buttermilk – Vanilla and almond extract – Cake flour – Leaveners: baking powder, baking soda, and salt
Step 1. Get the pan ready. Butter and flour a 9 x 3-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
Step 2. Blend dry ingredients. Using a hand-mixer, blend the sifted flour, sugar, baking soda, baking powder, and salt on low for about 30 seconds.
Step 4. Add butter and oil while mixer runs on low. Keep the mixer running on low and add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
Step 5. Add buttermilk-egg mixture. Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
Step 7. Pour into pan and bake. Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
Step 8. Cool then invert and frost. Cool the pan on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.