You can use any oil that has a neutral taste. My go-to is light tasting olive oil, but you can also use vegetable or canola oil.




You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature.




I recommend making the buttercream the day you are decorating the cake.




Cover the cake and leave out at room temperature for up to 5 days. Yes, it stays moist for that long!!!