The Vanilla Cake

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 3 cups Flour
  • 1/2 tsp Salt
  • 1 Scraped out vanilla bean or flavouring
  • 2 1/16 cups Sugar
  • 1 Vanilla bean
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 1/2 cup Butter
  • 1 1/2 cup Milk

• Liquids

  • 1/4 cup Water

Found on flourandspiceblog.com

Description

Ingredients

• 1/2 cup oil
• 1/2 cup melted butter
• 2 eggs
• 1 1/2 cup milk
• 2 cups sugar
• 1 vanilla bean
• 1 1/2 tsp vanilla extract (2 1/2 if you are not using a vanilla bean)
• 3 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup water
• 1-2 tbsp sugar
• the scraped out vanilla bean or flavouring of choice

Directions

• Preheat you oven to 350, generously grease and flour two 8 or 9-inch pans. Measure the sugar out into a large bowl. Split the vanilla bean pod in two and scrape all that delicious smelling stuff out. Using clean hands rub the the vanilla beans into the sugar until it is evenly dispersed and it smells like heaven in your kitchen. Add the flour, baking powder, salt and use a whisk to a combine. In a separate bowl (or an oversized measuring cup) melt half a cup of butter, add half a cup of oil, follow with the milk and then the eggs and whisk till well combined. Pour the wet ingredients onto the dry ones and whisk briskly till combined. Divide the batter between the prepared pans and bake till golden on top and when a toothpick inserted in the middle comes out clean. In an 8-inch pan this takes me 35 minutes, but every oven is a little different. Let cool in the pan for five minutes then invert onto a wire rack.
• While the cake is baking warm the vanilla bean pod, water and sugar in a small saucepan or in the microwave, whisk to dissolve the sugar and add the flavoring if you werent using a vanilla bean. Brush over the cakes as they are cooling on the wire rack. Fill and cover with your frosting of choice!