Ingredients
Scale
- 2 1/4 all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 eggs
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 cup salted butter softened
- 1 3/4 cup sugar
- 1 1/4 cup buttermilk
- 1/2 cup salted butter
- 1/2 cup brown sugar
- 2 tablespoons buttermilk
- 1 1/2 cups powdered sugar
Instructions
- Grease a 9×13-inch pan and set aside.
- In a mixing bowl, combine the flour, baking powder, and baking soda; set aside.
- In a separate bowl, whisk together the eggs, oil, and vanilla; set aside.
- In the bowl of a stand mixer (or use a hand mixer with a large mixing bowl), cream the butter and sugar.
- Add the mixture of eggs, oil, and vanilla and stir until combined.
- Add about half of the dry ingredients and stir.
- Add the buttermilk and stir until almost combined; finish by stirring in the remaining dry ingredients.
- Stir until smooth, making sure to scrape down the sides of the bowl to incorporate all ingredients.
- Pour into the prepared pan and smooth to an even layer.
- Bake for 35 minutes. Press a toothpick into the center of the cake; if you get wet batter, bake another few minutes or until a toothpick is clean or has just a few moist crumbs.
- Let cool for 15 minutes.
Notes
Make sure the butter is softened to room temperature for easy mixing.
Adjust baking time based on your oven, as it may vary.
For additional flavor, consider adding a sprinkle of lemon zest.
Nutrition
- Serving Size: 1 piece (1/24 of cake)
- Calories: 244
- Sugar: 19g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.