Bakery-Style White Cake

By cuznvin

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)

Preparation

Step 1

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.

Buttercream Frosting
6 tablespoons butter, softened (no substitutions)
3 tablespoons whipping cream, unwhipped (35%)
1 teaspoon vanilla
3 cups confectioners' sugar
food coloring (optional)

Directions
In a bowl, beat together the butter, whipping cream, and vanilla until smooth (about 3 minutes). Add the confectioners sugar; beat very well until smooth, adding more if necessary to achieve desired consistency. Add food coloring if desired. *In order for the icing to have a creamy texture, whipping cream must be used*