Moist Velvet Vanilla Cake for 12 Slices

Instructions:

1. Preheat your oven to 350°F (175°C). Grease the cake pans and line the bottoms with parchment paper.
2. Sift the cake flour, baking powder, and salt together twice to aerate the dry ingredients.
3. Cream the softened butter and granulated sugar on medium-high speed for 3–5 minutes until the mixture is pale and fluffy.
4. Incorporate the eggs one at a time, beating well after each addition until the batter is smooth and creamy.
5. Whisk the vanilla extract and vegetable oil into the buttermilk.
6. Alternate adding the dry ingredients and the buttermilk mixture into the butter mixture (Dry → Wet → Dry → Wet → Dry), mixing on the lowest speed only until flour streaks disappear.
7. Divide the batter evenly between the two prepared pans and bake for 30 minutes or until a toothpick comes out clean.
8. Prepare the frosting by beating together softened butter, powdered sugar, heavy cream, vanilla bean paste, and salt.
9. Chill the cake and frosting for 2 hours to ensure stability before assembling and frosting.