Buttermilk Vanilla Cake with Cream Cheese Frosting

• Yellow food coloring (for visual appeal)

Cream Cheese Frosting:

• 2 (8 oz) blocks cream cheese, room temperature
• 2 sticks salted butter, room temperature
• 2 lb powdered sugar
• 1 tablespoon vanilla extract

Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 325°F. Prepare your cake pans by greasing them and lining the bottoms with parchment paper. You may use a sheet pan or four 8-inch round pans.
2. Sift together the flour and baking powder in a medium bowl. Set aside.
3. In a large mixing bowl, combine the butter, oil, and sugar. Use a whisk to mix thoroughly until the mixture is light in color and fluffy. This may take a few minutes and should resemble a pale, creamy texture.
4. Add the vanilla extract and then the eggs, one at a time, whisking after each addition until the yolks are fully incorporated and the batter is smooth.
5. Whisk in the whole milk and buttermilk until fully combined. The batter will begin to loosen and become silky.
6. Gradually add the sifted flour mixture in two additions, whisking gently. Mix only until the flour is no longer visible. Do not overmix at this stage, as it may lead to a denser cake texture.
7. Finish mixing with a spatula, scraping down the sides and bottom to ensure the batter is homogenous. If using yellow food coloring, add a few drops and fold gently until evenly distributed.

2. Bake the Cake