The Best Yellow Cake

Preheat oven to 350ºF.

Put a stand mixer bowl in the freezer for 5 minutes to chill, along with the whisk attachment.

In a medium sized bowl, combine the cake flour and baking powder. Whisk to combine. Set aside.

Take the stand mixer bowl out of the freezer. Add the heavy cream and whip until soft peaks form. Set aside in a different bowl.

Cut butter up into 1-inch cubes.

In your unwashed stand mixer bowl, add your sugar. Heat the water in the microwave until boiling. Add to the sugar and whisk until sugar is dissolved. Add the butter and vanilla and whisk until combined. Add the oil and mix until all blended.

By hand, mix in 1/3 of the flour mixture. Stir until combined. Add another 1/3 of the mixture and combine. Complete with the final 1/3 of the flour mixture, stirring until just combined.

Add each egg yolk, stir after each one. Add each whole egg and stir to combine after each one. Add the whipped heavy cream and fold in.

Fill each muffin cup 3/4 full with the mix. Bake for 18–20 minutes.