White Cake

It is cake season at our house in the spring because we have so many reasons to celebrate with cake during the spring months.  While I have many recipes I commonly use for cakes, I decided it was time to give a new recipe a try and I am sure glad I did because this is a wonderful and moist cake.
I really like that it uses whole eggs because I hate separating eggs and I don't have to find a use for the yolks afterwards.

White Cake

1 cup butter, softened

1/2 cup vegetable shortening

3 cups granulated sugar

5 eggs, room temperature

3 cup all-purpose flour

2 tsp baking powder 

1/4 tsp salt

1 cup buttermilk, room temperature

1 tbsp vanilla extract

1. Preheat the oven to 350. Grease and flour three 9-inch cake pans or line 24 muffin tins.
2. Cream together the butter and shortening with a stand or electric mixer until it is light and fluffy.  Slowly add the sugar one cup at a time, making sure it is fully incorporated before adding the next. Add the eggs one at a time, in the same manner.
3. Sift together the flour, baking powder and salt. 
4. Whisk the buttermilk and vanilla.
5. On a low speed, alternate adding the dry and wet ingredients into the creamed mixture, starting and ending with  the dry ingredients.  Make sure to scrape the sides of the bowl down as you are adding the ingredients.
6. Evenly distribute the batter between the cake pans or muffin tins (3/4 full for 24 cupcakes or 1/2 full for 36).  The cakes should bake between 25-30 minutes and the cupcakes for approximately 18 minutes.  Use the toothpick test to ensure they are cooked through.
7. Ice and enjoy!