These are the proportions I use most often. It is half of the original recipe, and I bake the cake in these two small cake pans: 6×2-inch round cake pans. If you’re looking for the full recipe, keep scrolling down.
**To make cupcakes: Be sure only to fill the cupcake holes halfway up with batter—they will overflow/not bake properly.**
for the cake:
- 1 1/2 cups (192 g) all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 1/2 teaspoons baking powder
- ½ cup vegetable oil
- 1 cup sugar
- 2 eggs, lightly beaten
- ½ cup + 2 tablespoons buttermilk
- 2 teaspoons vanilla extract
for the frosting:
- 2 sticks (16 tablespoons | 8 oz) unsalted butter, room temperature
- 8 oz. cream cheese, room temperature
- ½ teaspoon vanilla extract
- confectioners’ sugar to taste (about ¾ cup)
- flaky sea salt to taste
- Preheat the oven to 350ºF. Whisk together the flour, salt, baking soda, baking powder, and sugar. Add the oil, eggs, buttermilk, and vanilla, and stir to combine.
- Coat two 6-inch cake pans (or one 9-inch pan) with nonstick spray (or butter liberally). I like to cut a round of parchment paper and fit it into the bottom of each pan. Pour half of the batter into each pan and bake for about 25 minutes or until an inserted toothpick comes out clean. Cool in pan for 15 minutes before inverting onto a cooling rack. Cool completely.
- Beat cream cheese and butter together until light and fluffy. Add vanilla. Add confectioners’ sugar to taste. Add a pinch of salt. Mix again. Taste. Adjust taste as desired.
- To assemble, cut each cake in half crosswise, layer as follows: cake, frosting, cake, frosting, until all four layers are stacked. Frost the entire outside of the cake with the remaining frosting. Shower sprinkles over top.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: dessert, birthday, cake, one-bowl, buttermilk