Hot!! Classic Vanilla Cake: Recipe and Procedure

RECIPE AND QUANTITY:

For the cake:

2 1/3 cups (290g) Flour

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1/2 teaspoon Salt

1/2 cup (115g) Butter, softened

1/2 cup (120ml) Oil 

1½ cups (300g) Sugar

3 Eggs

1 cup (240ml) Buttermilk (more if needed)

1 tablespoon Vanilla extract 

For the frosting:

2/3 cup (150g) Butter, softened 

1/2 cup (120ml) Heavy cream, cold

1¼ cups (160g) Icing sugar

2 teaspoons Vanilla extract

1¾ cups (400g) Cream cheese

Decoration:

confetti sprinkles

PROCEDURE:

1. Make the cake: Preheat oven to 350F (175C). Line two 8-inch (20cm) round cake pans with parchment paper and grease the bottom and sides.

2. In one Sift baking powder, and baking soda, add salt, stir, and se,t aside.

3. In one bowl large bowl cream together butter and sugar. Then add eggs, one at a time, beating until combined after each addition. Add oil, and vanilla extract, and beat until incorporated. 

4. Alternate adding flour mixture and buttermilk, beginning by adding 1/2 of the flour mixture, then 1/2 of the buttermilk. Then repeat this process. Beat until fully incorporated after each addition.

5. Divide the batter between prepared pans. Bake for about 40 minutes, until a toothpick inserted into the center, comes out clean.

6. Allow the cakes to cool for 5-1in the pan for 0 minutes release them from the pan and let them cool completely on a wire rack. 

7. Make the frosting: in a large bowl, beat cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Then fold it into the cream cheese mixture.

8. Assembly: Place one cake layer flat side down. Spread a layer of frosting, and place the second layer of cake on top of the frosting, flat side up. Spread the frosting on top and sides of the cake evenly and evenly the edges of the cake with sprinkles.

9. Refrigerate for at least 2 hours before serving.