Let stand, then unwrap and peel.
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Add the 6 tablespoons of butter and the oil and beat until the mixture resembles coarse meal.While beating constantly, slowly drizzle in the egg mixture until incorporated, then beat in the buttermilk mixture, scraping down the side and bottom of the bowl as necessary.. Scrape the batter into the prepared cake pans and bake for about 20 minutes, until the cakes feel bouncy and a tester inserted in the centers comes out clean.
Transfer the cakes to a rack and let cool for 10 minutes.Unmold the cakes and cool completely on the rack.