- 1cup butter
- ½ cup vegetable oil
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 Tbsp. ground cinnamon
- 1/4 tsp salt
- ½ cup full cream milk, room temperature
- ½ cup buttermilk, room temperature
- 2 tsp vanilla extract
- 3 Tbsps. hazelnut syrup
Preheat oven to 180°C. Prepare three 24cm springform cake tins, coating well with oil or butter and flour, taking care to remove all excess flour.
Cream the butter and oil together until light and fluffy. Slowly add the sugar, one cup at a time, making sure to fully incorporate each cup before adding another. Add the eggs one at a time, making sure to fully incorporate each egg before adding another.
Sift together the flour, baking powder, salt and cinnamon. Combine the milks, vanilla and hazelnut syrup together in a bowl. Add to the butter and oil mixture alternately with the milk mixture, beginning and ending with dry ingredients.
Stir all ingredients until well combined. Stop the mixer and scrape down the sides and bottom of the bowl.
Evenly distribute the cake batter between the pans, then place into the oven. Bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean. Remove and allow to cool slightly in the cake pans for about 5 minutes, then cool completely on a wire rack.
Frost cake as desired.