Cream the butter & sugar for a full 3-4 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the cake rise without adding too much chemical leavener.




Use any neutral oil. My go-to is light-tasting olive oil, but you can use any neutral oil, such as vegetable or canola oil.




Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy.




Assemble the cake just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the cake until just before serving.