Moist, tender delicious vanilla buttermilk cake with old fashioned chocolate frosting.
Buttermilk Vanilla Cake
with Old Fashioned Chocolate Frosting
White cake is perhaps my favorite. I am still searching for that perfect go to recipe. For years I used a box cake mix, doctored up. This recipe comes close and I absolutely love the moistness of this cake. It also would hold up well if you wanted to make a fruit layer inside. I would of added fruit but nothing I had was ripe enough and I was too lazy to go to the store. The next time I make this I am going to add the seeds from a vanilla bean pod and boost the vanilla flavor even more.
Are you baking for a home with only 1 or 2 people? If you are this is a great recipe to be able to divide up. I used about 2/3 of the batter to bake a thick 8 inch cake layer which was divided to make 2 layers for this frosted cake, but I also got 6 cupcakes to put in the freezer, ready for another day.
Here is what happens when you don’t pay enough attention to cutting the layers, I should of made it 3 layers. LOL I don’t know why I didn’t catch it when I was cutting the layers. I guess we all those kinds of days.
- 1 cup all purpose flour
- 1 3/4 cups cake flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening
- 1 1/2 cups white sugar
- 3 tablespoons vanilla
- 1 vanilla bean - optional
- 3 eggs
- 1 1/2 cups buttermilk
- 3 - 3 1/2 cups confectioner's sugar
- 1/2 cup butter
- 2 tablespoons vegetable shortening
- 3/4 cup cocoa
- dash salt
- 3 - 4 tablespoons heavy cream
- Grease and flour, 2 - 8 inch pans. Preheat oven to 350 degrees.
- Sift together the dry ingredients: flours, baking powder, baking soda and salt. Set aside.
- Add the oil, shortening with the sugar to a mixing bowl. Using the whip attachment beat until mixture is light, about 3 - 4 minutes. Add eggs one a time, beating well after each addition. Add vanilla.
- Put in half of the flour mixture and half of buttermilk. Mix until incorporated. Add remaining flour and buttermilk. Scrape sides of bowl down. Beat for 2 minutes on medium.
- Pour batter into prepared pans. Bake for 30 - 35 minutes or until cake springs lightly back when touched in the center. Remove from pans to a wire rack to cool.
- Add butter and shortening to a mixer bowl fitted with a whip attachment. Add 1 cup of the confectioners sugar. Beat until blended together. Add rest of the confectioner's sugar, cocoa, dash of salt and continue to beat. Add the heavy cream a tablespoon at a time until you get to the proper consistency. Whip for 5 minutes, scrapping down sides of bowl a couple of times. Frost cake. Refrigerate.
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