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Ingredients
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- 2 ⅔ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup vegetable oil
- 1 cup granulated sugar
- ¾ cup light brown sugar, packed
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 ¼ cup buttermilk, room temperature (divided use)
- 1 cup light brown sugar, packed
- 1 cup dark brown sugar, packed
- 1 cup unsalted butter (cut into tablespoons)
- ½ teaspoon salt
- ⅓ cup evaporated milk
- ⅓ cup heavy cream
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F. Lightly spray two 9-inch cake pans with baking spray, line the bottoms with parchment paper, and spray the tops of the paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a stand mixer or with an electric mixer, mix the softened butter and vegetable oil until well combined.
- Add the granulated and light brown sugars, beating on medium speed for about 3 minutes.
- Incorporate the eggs, one at a time, mixing completely after each addition, then stir in the vanilla extract.
- Gradually add half of the dry ingredients, mixing until combined; follow with half of the buttermilk, mixing well.
- Repeat with the remaining dry ingredients and buttermilk, scraping down the sides of the bowl as necessary.
- Divide the batter equally between the prepared pans and smooth the tops with a spatula.
- Bake in the middle rack for 22-28 minutes until a toothpick comes out clean. Let the cakes cool in the pans.
- After cooling, trim any domes from the tops of the cakes and begin making the frosting.
- In a medium saucepan over medium heat, combine the light brown sugar, dark brown sugar, butter, and salt, whisking until melted.
- Pour in the evaporated milk and heavy cream, whisking to combine, and bring to a simmer for about 4 minutes until it thickens slightly. Transfer to a heatproof bowl.
- Using an electric mixer, add the powdered sugar gradually until fully incorporated, then mix in the vanilla extract.
- Frost the cake immediately while the frosting is still spreadable.
- Place one cake layer on a serving platter, spread with ¾ cup frosting, and top with the second layer, flat side up.
- Frost the sides and top quickly, then let the cake sit for about 2 hours until the frosting hardens.
Notes
Ensure all ingredients are at room temperature for best results.
You can add nuts or chocolate chips to the batter for added texture if desired.
Store the cake in a cool place to maintain frosting consistency.
- Prep Time: 30 minutes
- Cook Time: 58 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 43g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg