Italian Cream Cake

large eggs

granulated sugar, divided- 2 cups

(4 ounces, or 115 grams) unsalted butter softened- ½ cup

(4 ounces, or 120 milliliters) vegetable oil- ½ cup

vanilla extract or 1 teaspoon (5 milliliters) vanilla bean paste

all-purpose flour- 2 cups

baking soda

salt

buttermilk

walnuts or pecans, coarsely chopped

mascarpone, softened- 1 ½ cups

cream cheese, softened- 1 cup

unsalted butter softened- 2 cups

powdered/confectioner’s sugar- 3 ¼ cups

vanilla extract