for the cake:
for the filling:
A note on making ahead and storing: Cake stales quickly in the refrigerator, although this one does alright for short periods in the fridge, since it’s made with oil instead of butter (still, it will stale more quickly in the fridge than at room temperature). If you’re using the kind of frosting that can be left at room temperature, you can leave this whole cake out for several hours. If your frosting is perishable, and you need to store it for a few hours before serving, feel free to stash it in the fridge for a few hours (but try not to go much longer than 4 or 5). If you want to make it earlier than the day of, wrap and freeze the cake layers individually (after they’ve cooled completely), keep the filling and frosting in the refrigerator, and assemble the day you plan to serve. If you have leftovers after serving, wrap slices individually and freeze them. Microwave each slice for just 20-60 seconds to thaw, as needed.