A light, fluffy, and perfect for any occasion cake recipe to keep in your back pocket.
I love baking because being known as the bringer-of-cake is pretty great.
I also use oil because it keeps the cake from drying out.
Cindy Rahe
This cake would be great with pretty much any frosting you love.
Cake Flour or All-Purpose Flour
I tested this cake with both cake flour and all-purpose flour.
you could do a direct substitution (by weight) with no problems.
Cindy Rahe
It can also be baked as two 9-inch rounds for a layered cake.
The round layers can potentially bake more quickly.
So be sure to check them after about 22 minutes in the oven.
Cindy Rahe
But this cake is fine baked the same day or in advance.
If you want to bake the cake even farther in advance, bake and cool it as directed.
Sincebuttercream frostingis pretty easy to make, I always wait to frost the cake the day I serve it.
Cindy Rahe
There’s No Such Thing as Too Much Cake!
But the recipe works great for a cupcakes or even a Bundt cake.
For cupcakes, bake for 15 to 18 minutes.
Cindy Rahe
For a Bundt cake, bake for 45 to 55 minutes.
You should be able to get 24 cupcakes from this recipe.
Butter or spray a 9x13-inch pan and line the bottom with parchment paper.
Cindy Rahe
In a large mixing bowl.
whisk together the flour, sugar, baking powder, baking soda, and kosher salt.
Finish mixing the batter with a silicone spatula.
Cindy Rahe
Pour the batter into the prepared pan.
Remove from the oven and cool completely on a rack before turning out and/or frosting and decorating.
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