Small-batch vanilla cake
I often need not a lot of cake. Whether it’s for a half birthday or for a family treat when I don’t want a lot of leftovers, sometimes a small-to-medium quantity of cake is perfect. This makes 1 8-inch layer, 1 slightly thinner 8-inch square, or 12 cupcakes.
1/4 cup butter, softened
1/4 cup oil
3/4 cup granulated sugar
2 eggs, room temperature
2 tsp vanilla extract
1 cup cake flour
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
a generous 1/2 cup buttermilk, room temperature
Preheat oven to 350. Cream butter, oil, and sugar for several minutes until fluffy. Add eggs one at a time, then vanilla. In a separate container, whisk together flours, baking powder, and salt. Add dry mixture to butter mixture in batches, alternating with buttermilk.
Bake in lined/sprayed pan or muffin tin (28-30 min for round or square pan, 18-20 min for muffin tin). Top however you like. Callum recommends whipped cream from a spray can.
