The Perfect White Cake

I haven’t written a blog post in SO LONG 🙁

Sorry about that, but i have been sooooo preoccupied with so many things that at the end of the day i just want to eat the cake, and not write how it’s made.

But, as i promised so many of you, i will finally give you the recipe for what i consider is THE ULTIMATE white cake! ( NO JOKE)

This cake is perfect for using in a bundt, for making a layered cake, for eating in abundance, and for basically just admiring.

Recipe Below!

Ingredients

• 1 cup butter, softened
• ½ cup vegetable shortening such as Crisco
• 2 cups granulated sugar (Recipe calls for 3, but i prefer adding 2 instead)
• 5 eggs, room temperature
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup whole milk, room temperature
• ½ cup buttermilk, room temperature
• 3 teaspoons vanilla extract(Recipe calls for 2, but i prefer adding 3)

Method

1. Preheat oven to 180º C. Prepare three 9-inch round cake pans with nonstick baking spray, parchment paper, or coated well with shortening or butter and floured, taking care to remove all excess flour.
2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
3. Sift together flour, baking powder, and salt.
4. Pour milks and vanilla into measuring cup and whisk together with a fork.
5. Alternately, add the flour mixture and milk mixture to butter and shortening mixture, beginning and ending with dry ingredients.
6. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
7. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
8. Frost cake as desired.

Notes:

• Make sure before removing the cake from the oven that it has a perfect brownish crust.
• Buttermilk is not available in Lebanon, so to substitute just add one tablespoon of white vinegar to the milk quantity and let rest for 5 mins.
• This recipe makes 24 cupcakes, or 3 layered cakes, or 1 bundt cake depending on the size of your bundt pan.
• Recipe edited from Add A Pinch