Ingredients
Scale
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1/2 tsp butter flavoring*
- 1/3 cup oil, vegetable or canola
- 1/2 cup whole milk
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350F. Grease and flour an 8-inch square light metal baking pan and set aside. Dark metal or glass pans not recommended.
- With an electric mixer, beat the sugar, eggs, vanilla extract and butter flavoring until it begins to thicken, 1-2 minutes. Add the oil and milk and mix until just combined.
- In a second bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, add the dry ingredients to the wet in 2 additions, mixing until just combined - do not overmix.
- Transfer the batter into the prepared pan and bake on center rack until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 25-30 minutes. I recommend checking the cake early to make sure you don't overbake it.
- Frost cake with Not Too Sweet Chocolate Buttercream
Notes
* I like McCormick or Watson's brand. I do not like Wilton brand.
- Prep Time: 5 mins
- Cook Time: 28 mins
