Grease and line 3 15cm round cake tins.
Preheat oven to 180C
In a stand mixer, beat eggs and sugar until pale.
Sift dry ingredients.
Place stand mixer on a low setting, add oil and beat until combined.
Add buttermilk and mix well.
Add flour and fold in until completely combined.
Divide between cake tins.
Bake for 35 Minutes to 40 minutes or until a cake tester comes out clean.
Remove immediately from the cake tins and cool on a wire cooling rack.
Fill and cover in buttercream.
Keeps well in an airtight container for up to a week or freeze for up to 3 months.
Ingredients
Directions
Grease and line 3 15cm round cake tins.
Preheat oven to 180C
In a stand mixer, beat eggs and sugar until pale.
Sift dry ingredients.
Place stand mixer on a low setting, add oil and beat until combined.
Add buttermilk and mix well.
Add flour and fold in until completely combined.
Divide between cake tins.
Bake for 35 Minutes to 40 minutes or until a cake tester comes out clean.
Remove immediately from the cake tins and cool on a wire cooling rack.
Fill and cover in buttercream.
Keeps well in an airtight container for up to a week or freeze for up to 3 months.