1 2/3 cups all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon salt

3/4 cup any type of vegetable oil, including non-virgin olive oil or avocado oil, 1 large egg, 1 large egg yolkm 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar

3/4 cup buttermilk, 2 teaspoon vanilla extract, 1/3 cup hot water, 1 1/2 teaspoons white distilled vinegar

1 cup white sugar, 1/4 cup water, 1/4 cup light corn syrup, 1 large egg white, 1/4 teaspoon cream of tartar, 1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, 3 cups powdered sugar, 1/4 cup marshmallow fluff, 1 teaspoon vanilla extract


Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, cream together the oil, egg, and egg yolk until light and fluffy. Beat in the sugar until well combined.

Add the buttermilk and vanilla extract to the wet ingredients and mix until combined. Add the dry ingredients to the wet ingredients alternately with the hot water,

Beginning and ending with the dry ingredients. Mix until just combined. Stir in the vinegar until the batter is smooth. Divide the batter evenly between two bowls.

Add 2 tablespoons of cocoa powder to one bowl of batter and mix until well combined. Pour the vanilla and chocolate batters alternately into the prepared baking sheet, creating a zebra pattern.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.