1-Start by preheating your oven to 325°F (163°C) and preparing a quarter sheet pan with parchment paper and cooking spray to avoid any sticking disasters. I always say, a little prep goes a long way to make your time in the kitchen enjoyable. Once that’s done, you’ll sift and whisk together all the dry ingredients like all-purpose flour, vanilla instant pudding mix, baking powder, baking soda, and salt in one bowl.

2-Next, in another bowl, combine the wet ingredients: buttermilk, water, vanilla extract, light corn syrup, and apple cider vinegar. This mixture adds that incredible moisture we’re after! Now, for the creamed part, cream the sugar and salted butter until it’s light and fluffy, then beat in the vegetable oil, light corn syrup, and 1 large egg. To bring it all together, alternately add the dry and wet mixtures to the creamed one, mixing gently just until combined overmixing is a common slip-up, so go easy!

3-Don’t forget the whipped egg whites! In a separate bowl, whip 2 egg whites with cream of tartar until stiff peaks form this step is key for a light, airy cake. Carefully fold them into the batter until just incorporated, then spread it evenly in your prepared pan. Bake at 325°F for 18 minutes, then reduce to 300°F (149°C) for another 6-8 minutes until a toothpick comes out clean. Let it cool completely in the pan, and if you’re making layers, cut and freeze for easier handling later. For more ideas on frosting and decorating, check out our carrot cake cheesecake bars recipe, which uses similar techniques!