White Cake with Buttercream Frosting

By RoketJSquerl

Ingredients

• For the Cake:
• 1 cup (2 sticks) butter, softened
• 1/2 cup vegetable shortening
• 3 cups granulated sugar
• 5 eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature
• 2 teaspoons vanilla extract
• For the Vanilla Buttercream Frosting:
• 16 tablespoons butter (2 sticks), softened
• 5 cups confectioner’s sugar, sifted
• 4-6 tablespoons half-and-half
• 1/2 teaspoon vanilla

Details

Servings 12
Preparation time 15mins
Cooking time 75mins
Adapted from addapinch.com

Preparation

Step 1

Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray 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. Add to butter and shortening mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla extract. Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients. 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.

For the Frosting:
Cream together butter and ½ cup of confectioner’s sugar at a time. After each cup of sugar has been added, add vanilla and then beat on high for about 20 seconds to lighten the frosting.

Add half-and-half, one tablespoon at a time until the buttercream has reached a consistency where it will hold it’s shape.