foolproof yellow (or white!) cake

i'm not really sure what to call this cake recipe. for one thing, it can easily be made as either a white or a yellow cake. it falls somewhere between a butter cake and a chiffon cake. it actually comes out moist every time, even if you accidently overbake it slightly. it is easy to mix, doesn't have any weird ingredients, takes substitutions well, and has a good mellow vanilla flavor. the recipe is in volume measure (cups and teaspoons!). it can easily be torte sliced (into 1/4 or 1/2" layers, for fancy cakes) if chilled first, and pairs well with most frostings.
yellow cakes and i have always had a tenuous relationship...for one thing, i think we've all eaten too many that closely resembled cardboard. if it were my choice i wouldn't have ever had a reason to work this recipe out: now i wouldn't live without it.
the other reason i've always loved to hate yellow cake is that there are two types of yellow cake bakers. in one corner is the reigning champion, the classic style butter cake. it has great flavor. it has great texture. but, it's typically on the dry side, requiring a bit of syrup brushed on before icing. also, it requires careful mixing and attention to detail. in the other corner is the challenger: the 1940's chiffon cake. this american upstart uses oil (oil! in the cake! history's french patissieres are turning in their graves.). the oil lightens the texture and makes the mixing method ridiculously easy. it also happens to be the invention that made modern boxed cake mixes possible. thanks, betty crocker.
this recipe is like a lot of compromises: it wouldn't make either side of the yellow cake debaters happy. but i think it'll make everyone else happy!

foolproof yellow (or white) cake

1/2 c unsalted butter, soft
1 1/2 c white sugar
2 1/4 c unbleached all-purpose flour
3 1/2 tsp baking powder
3/4 tsp salt
1 1/4 c milk (or half & half)
1 Tbsp vanilla
2 Tbsp vegetable oil
3 eggs

preheat oven to 350 f
prepare pans: three shortish 8" rounds OR two tall 8" rounds OR two 9" rounds
1. measure all the dry ingredients into a large mixing bowl. add everything except the eggs and mix on medium speed for two minutes.
2. add the eggs and mix on medium speed for two minutes.
3. bake at 350 f for 25-30 minutes or until done.
cool on racks until pan can be handled without mitts, then remove pan and cool to room temp on racks before frosting.

for deeper color use 9 egg yolks instead of the whole eggs. then you'll have plenty of whites left over to try making meringue. or try a cooked frosting recipe. or make your own sprinkles. or cut the cholesterol back in your morning omelet.
i've successfully subbed the milk our for things besides half and half: coconut milk, almond milk, and soymilk each tasted splendid

to make white cake:

1/4 c shortening + 1/4 c butter
1 1/2 c white sugar
2 1/4 c unbleached all-purpose flour
3 1/2 tsp baking powder
3/4 tsp salt
1 1/4 c half and half
1 Tbsp vanilla
2 Tbsp oil
5 egg whites

follow regular instructions

do it! make one! if you try a new format (sheet pan, cupcakes, loaf pan, etc) let me know and i'll add it to the pan list.