Ingredients:

  • 1 cup (150g) Regular Cream of Wheat
  • 1 1/2 cups (190g) All-purpose flour
  • 1 cup (200g) Granulated sugar
  • 1 1/2 tsp (7g) Baking powder
  • 1/2 tsp (3g) Baking soda
  • 1/2 tsp (3g) Fine sea salt
  • 1 tsp (2g) Ground cinnamon
  • 1/2 cup (115g) Unsalted butter, softened
  • 2 Large eggs
  • 1 cup (240ml) Full-fat buttermilk
  • 2 tsp (10ml) Pure vanilla extract
  • 1/4 cup (60ml) Vegetable oil

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
  2. In a medium bowl, sift together the flour, Cream of Wheat, baking powder, baking soda, salt, and cinnamon. Whisk thoroughly.
  3. In a large bowl, beat the softened butter and sugar on medium-high speed until pale and fluffy (about 3 minutes). Beat in eggs one at a time, then stir in vanilla extract and vegetable oil.
  4. Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk (Dry -> Wet -> Dry -> Wet -> Dry), mixing only until flour streaks disappear.
  5. Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan for 10 minutes before running a knife around the edge to release.