Velvety Vanilla Buttermilk Cake

1. Preheat Oven and Prepare Pans

Preheat your oven to 350 degrees Fahrenheit and prepare your 9-inch round cake pans by greasing them, lining the bottoms with parchment paper, and then dusting them lightly with flour.

2. Blend Dry Ingredients

In a large bowl, whisk together 2½ cups of cake flour, 1¼ teaspoons of baking powder, ¼ teaspoon of baking soda, ¾ teaspoon of salt, and 1½ cups of the granulated sugar.

3. Combine Wet Ingredients

In a separate medium bowl, whisk together the 10 tablespoons of melted (and cooled) butter, 1 cup of buttermilk, 3 tablespoons of vegetable oil, 2 teaspoons of vanilla extract, and the 3 egg yolks.

4. Whip Egg Whites

In the bowl of a stand mixer fitted with the whisk attachment, whip the 3 large egg whites with a pinch of cream of tartar on medium-low speed until they become foamy, about 1 minute. Gradually add the remaining ¼ cup of sugar and increase the speed to medium-high, whipping until stiff peaks form, about 2-3 minutes.

5. Mix Wet and Dry Ingredients

With the mixer on low speed, gradually add the wet mixture to the dry ingredients, mixing until almost incorporated. Increase the speed to medium-low and continue mixing until fully combined, about another 10-15 seconds.

6. Fold in Egg Whites

Gently stir in one-third of the whipped egg whites into the batter using a rubber spatula to lighten it. Then, carefully fold in the remaining egg whites, making sure to preserve the airiness by using gentle, sweeping motions.

7. Divide and Bake

Divide the batter evenly between the prepared pans, smoothing the tops with the spatula, and tap the pans lightly on the counter to release any large air bubbles. Place the pans in the oven and bake for 20 to 22 minutes, rotating them halfway through to ensure even baking.

8. Cool the Cakes

Allow the cakes to cool in their pans on a wire rack for about 10 minutes. Then, remove the cakes from the pans and let them cool completely on the wire rack for at least 2 hours before frosting or serving.