Instructions

1. Preheat the oven to 350°F. Line 2 8-inch round pans with parchment paper and grease the sides with cooking spray. Set aside.
2. In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.
3. With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.
4. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs and vanilla extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.
5. In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the buttermilk in 3 additions (you’ll add half the dry, then all of the wet, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to overmix. 
6. Divide the cake batter evenly between your prepared pans, using the spatula to spread the batter into a flat, even layer. Bake until the cake has risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out clean, 30 to 40 minutes.
7. Place the cakes on a cooling rack and allow them to cool slightly. To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.
8. Frost with your favorite buttercream and enjoy!