Vanilla Velvet Cake

• 3 3/4 cups white lily all-purpose flour
• 3 tablespoons cornstarch
• 3 teaspoons baking powder
• 1 1/2 teaspoons salt
• 2 1/4 cups granulated sugar
• 3/4 cup vegetable oil
• 3/4 cup unsalted butter, melted & cooled
• 1 1/2 cups buttermilk
• 3/4 cup whole milk
• 2 tablespoons vanilla extract
• 3 eggs, beaten
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons white vinegar

1. Preheat the oven to 350u0b0F. Grease and flour a 9x13x2 inch cake pan or 3 (9-inch) round layer cake pans.
2. Sift flour, cornstarch, baking powder, salt and sugar together in a large bowl. Make a well in the center of the flour and add the oil, butter, buttermilk, milk, vanilla and eggs. Beat until combined. Add the baking soda and vinegar. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles.
3. Bake for 25 to 30 minutes or until a cake tester inserted near the middle comes out clean. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.

white lily, cornstarch, baking powder, salt, sugar, vegetable oil, unsalted butter, buttermilk, whole milk, vanilla, eggs, baking soda, white vinegar

Taken from www.food.com/recipe/vanilla-velvet-cake-519224 (may not work)