I am super excited about this new cake recipe. I've always been on the look out for good cake recipes, and when I say good cake recipes I'm talking from scratch. For some strange reason any time anyone sends us a cake mix or brownie mix I inevitably burn it. I have a few theories, but for the time being never request people to send them.
I knew I wanted a cake that called for buttermilk, because it seemed like these cakes aren't as dry, so after about 20 minutes of searching here is the recipe I settled on. The only tweaking I did was add some vanilla sugar to the flour mixture, since I'm away from my kitchen right now. ***I'm very much missing my kitchen aid mixer. Beating egg whites to a stiff peek is ridiculously hard by hand, maybe by the time we get back home my arm muscles will be a little more toned.
Bakery Style White Cake
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
Set oven to 325 degrees. Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper). In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps. In a large bowl cream sugar with butter, oil, and shortening until very well combined (sugar granules should not remain). Add in egg yolks, almond extract and vanilla; beat until well combined. Add the buttermilk mixture alternately with the flour into the creamed mixture. In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form. Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain. Divide the batter between the three pans. Bake for 25-30 minutes or until cakes test done. Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting
