 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my Pan Release, Professional Pan Coating (Better Than Pam Spray!) for greasing pans Ingredients:
1 cup buttermilk |
1 teaspoon baking soda |
2 cups white sugar |
1/2 cup butter, softened |
1/2 cup vegetable oil |
1/2 cup shortening (room temperature) |
4 egg yolks |
1/2 teaspoon almond extract |
2 teaspoons vanilla |
2 cups all-purpose flour |
4 egg whites (room temperature) |
Directions:
1. Set oven to 325 degrees.
2. Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
3. In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
4. In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
5. Add in egg yolks, almond extract and vanilla; beat until well combined.
6. Add in the buttermilk mixture alternately with the flour into the creamed mixture.
7. In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
8. Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
9. Divide the batter between the three pans.
10. Bake for 25-30 minutes or until cakes test done.
11. Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.
|
|