In a medium bowl, whisk the flour and baking powder together until thoroughly blended.
Place a medium bowl, hand mixer beaters and heavy cream into the refrigerator or freezer to chill for the final step.
Add the sugar and warm water to the mixing bowl. Beat until the sugar is dissolved. Add the butter, vanilla and salt and beat until blended (this should take a while - give it 3 minutes or so.) Add the oil and beat to blend.
Add the flour in 1/3 portions, beating just until it's all incorporated.
Add the eggs, one at a time, and blend gently until incorporated.
Remove the chilled bowl, beaters and cream from the freezer. Beat the cream with a hand mixer until soft peaks form, then just a minute beyond that. Gently fold 1/2 of the whipped cream into the batter, followed by the second half.
Pour the batter into the prepared pan. Bake until a toothpick comes out clean, but with a few moist crumbs (not batter) - about 40 minutes. The inner temp should be 209F on a thermometer.
Cool in the pan on a rack for about 10 minutes, then strike with a palm all around the edge and invert on the rack to remove the cake from the pan. Cool completely.
Perfect Cake Layers: I use a cake leveler that has an adjustable wire, but you can also use dental floss or even a simple, long knife. Just mark out your layer with a “clockface” of toothpicks, and use the knife or floss to slice it evenly. Frost or and/or fill your cake with fruit jam for a delicious, moist cake.
Simple Moist Golden Cake (High-Altitude Version). https://bakingnaturally.org/simple-cake-recipe-from-scratch/ April 7, 2020