Cake

1. In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
2. Add eggs, one at a time, beating until thoroughly combined after each addition.
3. Stir in vanilla extract.
4. In a separate, medium size bowl, whisk together flour, baking powder and salt.
5. Using a spatula and gently hand-mixing, alternate adding flour mixture and buttermilk or milk to the butter mixture, starting and ending with flour mixture and mixing until just combined after each addition. The batter should be thoroughly combined, but there may be some small lumps in the batter. Avoid over-mixing (do not use your electric mixer or stand mixer for this step).
6. Pour into prepared pan(s).
7. Bake a 13 x 9-inch cake or an 8-inch cake for 30 to 35 minutes, a 9-inch cake for 25 to 27 minutes or a tube or Bundt cake for 40 to 45 minutes until golden and a wooden pick inserted into the center comes out with moist crumbs.
8. Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down – slight dome will flatten perfectly.
9. Frost the cake with the optional Vanilla Buttercream or any icing desired.

Vanilla Buttercream

1. Beat butter with the paddle attachment in a stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
2. Add confectioners’ sugar gradually in 3 parts, beating slowly, then once mostly incorporated, beat on high for a full 3 minutes until fluffy.
3. Add vanilla extract and milk, then beat for a further 30 seconds. Use milk only if needed to make it lovely and soft but still holds its form (eg for piping). Use immediately. (If you make ahead, refrigerate then beat to re-fluff).