Oil two 9 x 2 or 9 x 1-1/2-inch round cake pans and dust each pan with 2 teaspoons of the flour blend. Knock out any excess flour. Wrap the sides of the cake in wet paper towels wrapped in foil as described at the above link; set aside. Preheat the oven to 325ºF with a shelf in the middle of the oven.
Add the butter and sugar to the bowl of your electric mixer and beat on medium speed until light and fluffy, and most of the sugar breaks down, about 5 minutes.
Add the oil and extracts to the butter-sugar mixture and beat just until combined.
Distribute evenly between the two pans. I use a kitchen scale to ensure each layer is even. Swirl a butter knife around each pan to pop any large air holes. Bake 40 45 minutes or until the cake springs back when lightly touched.
To make swirly or straight lines on the top or sides of the cake, use an icing comb.
*Clear vanilla is only available in artificial. In white cakes clear vanilla is used so that the cake stays white. I highly suggest using all almond extract if you enjoy that flavor. It has more flavor, a better flavor, in my opinion.
To Make a Half 3-Layer Cake:
To make half, 3-layer cake, bake half of the batter in an oiled and parchment lined-bottomed, 8-inch spring-form pan until it springs back when lightly touched in the center. Once cooled, slice in half horizontally, and then in half vertically. Use three layers for the cake and one layer for snacking.
Buttermilk Cake Version:
If you prefer to make a buttermilk cake, which is more flavorful, substitute the milk for 1-1/2 cups buttermilk.