One Layer Cake recipe that's SO EASY and is perfectly moist and tender every time. No stand mixer required and your cake is ready in about 45 minutes start to finish!
Author: Lucy Brewer
1 ¼cupscake flour
4tablespoonsunsalted butter, diced
3tablespoonsvegetable or canola oil
2whole large eggs
1large egg yolk
1stick unsalted butter
Preheat oven to 350°.
Butter and flour one 9-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
In a large measuring cup, add the buttermilk, eggs, egg yolk, vanilla and almond extracts and beat with a fork until blended. Set aside.
Sift the cake flour, baking soda, baking powder, salt, and sugar into a large bowl and blend on low using a hand mixer for about 30 seconds.
With the mixer running on low, 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.
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.
Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
Cool 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.
Chocolate Buttercream Frosting
Using hand mixer, blend butter until creamy. Sift confectioners sugar, cocoa, and salt into the butter. Mix until blended. Add vanilla and half-and-half and blend until spreadable consistency.
** Depending on your pan and oven temperature calibration, your cake might dome a little or sink slightly in the middle. You can either slice off the excess or just use it as is! I just use it as is when that happens unless I'm making a multiple layer cake, in which case I'll even up the layers.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.