°375g all-purpose flour (3 cups)
°600g sugar (3 cups)
°1 teaspoon baking powder
°1 teaspoon fine grain salt
°½ teaspoon nutmeg, freshly grated if possible
°171g butter, at room temperature (1½ sticks)
°155g neutral-flavored oil, such as canola (1 cup/6 fluid ounces)
°5 large eggs
°1 tablespoon of vanilla
°244 grams of milk (1 cup)
°400g sugar (2 cups)
°480g water (2 cups)
°1 tablespoon of vanilla
°115g powdered sugar (1 cup)
°2-4 tablespoons of heavy cream or water
°Half a teaspoon of vanilla extract
Position the oven rack toward the bottom of the oven and place a baking stone on top, if you have one. Preheat oven to 350°F (177°C/gas mark 4).
Prepare a baking sheet by brushing it well with baking spray, or use a pastry brush to grease all the crevices of the pan and then sprinkle it with flour.
Make the cake mix
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, add the flour, sugar, baking powder, salt, and nutmeg. Mix over low heat until blended.
Add the softened butter at room temperature to the flour mixture and mix over medium-low heat until you can no longer see the butter pieces. It should have a sandy texture.
Add oil, eggs, vanilla extract, and milk into a medium bowl or measuring cup with a spout. Mix until combined.
Add a third of the egg mixture to the flour mixture and mix well. Then add another third, mixing well, and then the rest. Mix for 30-60 seconds on medium speed to build up the batter’s structure.
Pour batter to prepared pan. Lift the pan onto a countertop a few times to flatten it and get rid of any large air bubbles.
The cake will take some time to bake. You can start checking in about an hour, but it will probably take 1 hour and 15 to 1 hour and 25 minutes to fully bake. There should be no jiggles or jiggles on the top of the cake, and it shouldn’t be too sticky. It should spring back when you touch it lightly with your finger, and the internal temperature should be 205°F (96°C).
Let the cake cool for 10 minutes in the pan, then turn it upside down by placing the cooling rack upside down over the pan and inverting them together. Carefully slide the pan up and down from the cake.
While the cake cools, mix the sugar and water in a small saucepan and heat until the sugar dissolves. Let it cool for a few minutes and stir in the vanilla.
Using a pastry brush, brush the syrup all over the warm cake, trying to get into all the crevices if your bouquet cake is too decorated.
To make the frosting, simply whisk the powdered sugar until there are no lumps, and add about half the liquid (all the vanilla extract plus a little cream or heavy water).
Whisk it together and check the consistency. If it seems too thin, you can add more powdered sugar.
Sprinkle the icing on the cake. You want the cake to be completely cool when you do this if you want a heavy icing look; If you want a more transparent look, you can layer a semi-warm cake in the shape of a snowman.
This cake will keep good at room temperature for about a week.
To freeze, slice into slices, wrap individually and freeze inside an airtight container.