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Author Notes: This cake...is amazing, Rich Mexican vanilla took this buttermilk cake to another level of deliciousness. I shared this cake recipe on a lot of cake groups on Facebook and in return I received positive feedback. —Nakida Asson
Makes (2) 8 inch cake
- 2 cups Cake flour
- 1 cup All purpose flour
- 2 1/2 cups Sugar
- 3 teaspoons Baking powder
- 1 1/2 teaspoons Baking soda
- 2 teaspoons Salt
- 2 Large egg whites
- 1 Whole egg
- 1 1/2 cups Buttermilk
- 1 tablespoon Pure Mexican vanilla
- Preheat oven to 350 degrees F. Butter two 8 inch-round cake pans and line the bottoms with parchment paper; butter the parchment paper and dust the pans with flour, tapping out the excess.
- Sift the flours, the baking powder, baking soda and salt in a bowl and set aside. Beat the butter, vegetable shortening and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Reduce the mixer speed to medium; beat in the egg and egg whites one one at a time, scaling down the bowl as needed. Beat in the Mexican Vanilla.
- Beat the flour mixture into the butter mixtures in 3 batches, alternating with the buttermilk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until cakes are lightly golden on top and the centers spring back when pressed 25-30 minutes. Transfer to racks and let cool 10 minutes, the. Run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely . Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
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