Ingredients:

  • 3 cups (375g) cake flour, sifted
  • 2 cups (400g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup (120ml) neutral oil
  • 3 large (180g) eggs, room temperature
  • 1 tbsp (13ml) pure vanilla extract
  • 1 cup (240g) full-fat sour cream, room temperature
  • 1/2 cup (120ml) whole milk, room temperature

Instructions:

  1. Grease every nook and cranny of a 10-12 cup Bundt pan with melted butter or shortening using a pastry brush.
  2. Dust the greased pan with flour, tapping out the excess to create a non-stick barrier.
  3. Preheat the oven to 350°F (175°C).
  4. In a medium bowl, sift together the cake flour, baking powder, and salt; set aside.
  5. In a large bowl, beat the softened butter and granulated sugar on medium-high until pale and fluffy (about 3 minutes).
  6. Stream in the neutral oil while mixing, then add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  7. On low speed, alternate adding the dry ingredients and the wet ingredients (sour cream and milk), beginning and ending with the dry ingredients.