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Ingredients
| buttermilk: 1 cup |
| baking soda: 1 tsp |
| granulated sugar: 2 cups |
| salted butter: 1/2 cup (softened) |
| vegetable oil: 1/2 cup |
| multipurpose shortening: 1/2 cup (room temperature) |
| eggs: 4 (yolks) |
| almond extract: 1/2 tsp |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 cups |
| eggs: 4 (whites//room temperature) |
Bakery Three Layer Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
3 serving(s)
Tags
- 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 well combined (no sugar granules should remain).
- Add in egg yolks, almond extract and vanilla; beat until well combined.
- Add in 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.