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So, this wound up being the cake I made for my grandmother's birthday party. I altered a recipe from a cupcake recipe by Nicole from Baking Bites. Deliciously moist and very vanilla-y, I think this would be a perfect all-purpose cake for all occasions, or even just because! I cut out all
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Buttery Buttermilk Vanilla Cake
Serves 12
2 2/3 cups flour
1 teaspoon baking soda
1
teaspoon baking powder
1 1/2 cup sugar
¼ cup unsalted butter, room temperature
1/4 cup shortening
2 eggs
1 1/2 tablespoons vanilla
2 cups buttermilk
2 2/3 cups flour
1 teaspoon baking soda
1
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1 1/2 cup sugar
¼ cup unsalted butter, room temperature
1/4 cup shortening
2 eggs
1 1/2 tablespoons vanilla
2 cups buttermilk
- Preheat oven to 350F. Grease & flour two 9" cake pans.
- In a medium bowl, stir together flour, baking soda, baking powder and salt.
- In a large bowl, beat the butter, shortening and sugar together until creamy.
- Beat in the eggs and the vanilla.
- Add half of the flour mixture to the butter mixture and stir until almost combined.
- Add buttermilk and stir, again, until almost combined.
- Add the rest of the flour and stir until all ingredients are mix
ed in.
- Pour into prepared pans.
- Bake 40-45 minutes.
Amount Per Serving
Calories: 298.9
Total Fat: 9.6 g
Cholesterol: 49.8 mg
Sodium: 54.4 mg
Total Carbs: 48.2 g
Dietary Fiber: 0.7 g
Protein: 5.3 g
Calories: 298.9
Total Fat: 9.6 g
Cholesterol: 49.8 mg
Sodium: 54.4 mg
Total Carbs: 48.2 g
Dietary Fiber: 0.7 g
Protein: 5.3 g
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