2 ½ cups White Lily® Enriched Bleached All-Purpose Flour
Non-stick baking spray
1 ½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
¾ cup shortening
4 large egg whites
1 teaspoon pure vanilla extract
1 teaspoon almond, lemon, or coconut extract, or 1 additional teaspoon pure vanilla extract
½ cup (1 stick) unsalted butter
½ cup vegetable shortening
1 cup granulated sugar
⅔ cup whole milk, room temperature
1 teaspoon almond extract or pure vanilla extract
Prepare the cake: Heat the oven to 350°F.
Spray pans with non-stick baking spray: Two 9-inch cake pans, Three 8-inch chase pans, or One 13 x 9 – inch pan.
Combine, in a large mixing bowl, White Lily All Purpose flour, sugar, baking powder, baking soda, and salt. Add the buttermilk and shortening and beat for 2 minutes with an electric mixer, until light and fluffy.
Add the egg whites and extracts and continue beating, 2 minutes more.
Divide the batter evenly between the prepared cake pans. Smooth the batter and tap the pans against the counter 2-3 times to release any air bubbles.
Bake for 22 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool cakes at least 10 minutes before removing from the pans. Place cakes on a wire rack to cool completely.
Prepare the frosting: Add the butter, shortening and sugar to a medium bowl, beat with an electric mixer until light and fluffy. Add the milk and extract. Beat until fluffy. Use immediately or refrigerate until ready to use.
Once the cake has cooled, spread the frosting evenly between the layers and over the top. Refrigerate until ready to serve or serve immediately.
Makes two 9-inch layers, three 8-inch layers, or one 13 x 9 x 2-inch cake, 12 to 18 servings
*Percent Daily Values are based on a 2,000 calorie diet.
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