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Combine the oil, eggs, buttermilk, vanilla and sugar in a mixer bowl. Mix on medium speed to combine the ingredients, continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the flour mixture. Divide the batter evenly between the pans.
Cake Preheat oven to 375°F Cream butter and sugar. Add eggs. Mix flour, baking powder and salt. Gradually add dry ingredients to wet while alternately adding buttermilk. Mix in vanilla. Divide batter between 2 (8″) round cake pans that have been generously greased with butter or shortening. Bake 25 minutes or until edges are light golden brown.
Buttermilk has a lovely tangy flavor and helps moisturize the cake. Oil stays liquid at room temperature and when chilled, so cakes made with oil are softer than cakes made with butter. Oil has more water than butter, so the wet batter bakes up into a very moist cake.
1¼ Cup Buttermilk 2 teaspoons Rodelle Reserve Vanilla Frosting 1½ Cups Unsalted Butter – softened 6 Cups Powdered Sugar 1 teaspoon Rodelle Reserve Vanilla 2 teaspoons Buttermilk Instructions Cake
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