Ingredients:

  • 375g cake flour, sifted
  • 400g granulated sugar
  • 1.5 tbsp baking powder
  • 1 tsp fine sea salt
  • 225g unsalted butter, room temperature, cubed
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 240ml full-fat buttermilk
  • 2 tbsp neutral oil (grapeseed or vegetable)
  • 1 tbsp vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed for 30 seconds to aerate and combine.
  3. Add the 225g of cubed room-temperature butter to the flour mixture. Mix on low-medium speed until the butter is fully incorporated and the texture resembles damp, fine sand with no large lumps.
  4. In a separate medium bowl, whisk together the buttermilk, whole eggs, egg yolks, neutral oil, and vanilla bean paste until emulsified.
  5. With the mixer on low, slowly pour half of the liquid mixture into the dry ingredients. Increase to medium speed for 30 seconds to develop structure, then scrape down the bowl and add the remaining liquid, mixing until just smooth.
  6. Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.