3 cups (750 ml) unbleached all-purpose flour

1 tablespoon (15 ml) baking powder

1/2 teaspoon (2.5 ml) salt

3/4 cup (180 ml) unsalted butter, softened

2 1/2 cups (625 ml) sugar

2 teaspoons (10 ml) vanilla extract

6 eggs

1/2 cup (125 ml) canola oil

1/2 cup (125 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line three straight edge 20-cm (8-inch) square pans with strips of parchment paper, letting it hang over each side. Butter the other two sides.

In a bowl, combine the flour, baking powder, and salt. Set aside.

In another bowl, cream the butter, sugar, and vanilla with an electric mixer for about 3 minutes. Add the eggs, one at a time, and beat until smooth. Add the oil. At low speed, add the dry ingredients alternately with the milk.

Spoon the batter into the pans. Bake for about 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Let cool. Unmould and let completely cool on a wire rack.

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