White Velvet Cake

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Cake flour
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 3 tbsp Vanilla extract, good quality
  • 1/3 cup Vegetable shortening

• Oils & Vinegars

  • 2/3 cup Vegetable oil

• Dairy

  • 1 1/2 cups Buttermilk

Found on rockrecipes.com

Description

Directions

• Sift together both flours, baking soda, baking powder, salt and sugar. Set aside.
• Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper.
• In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
• Beat the eggs in one at a time.
• Fold in the dry ingredients alternately with the buttermilk.
• I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
• Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
• Ive frosted this cake with Marshmallow Frosting but any good vanilla frosting is great on this cake. Find the frosting recipe with our Black and White Cake.