Best White Cake ever

•1 cup (2 sticks) butter, softened
•½ cup vegetable shortening
•3 cups granulated sugar
•5 eggs, room temperature
•3 cups all-purpose flour
•½ teaspoon baking powder
•¼ teaspoon salt
•1 cup buttermilk, room temperature
•2 teaspoons vanilla extract

Read more: The Best White Cake Recipe {Ever} - Cooking | Add a Pinch | Robyn Stone http://addapinch.com/cooking/2013/08/09/the-best-white-cake-recipe/#ixzz2rQ9bK3pH
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•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.
•Frost cake as desired.


Serving Size: makes 15 servings

Number of Servings: 15

Recipe submitted by SparkPeople user ROBYNJBADGLEY.