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.
- 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)
- Preheat oven to 175º 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.
- 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.
- Sift together flour, baking powder, and salt.
- Pour milks and vanilla into measuring cup and whisk together with a fork.
- Alternately, add the flour mixture and milk mixture to butter and shortening mixture, beginning and ending with dry ingredients.
- 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.
- 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.
- Frost cake as desired.
- 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