This not-too-sweet cake is pale yellow in color, super moist, easy to whip together and uses no special ingredients.
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour (like King Arthur brand)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup butter-flavored shortening (like Crisco butter-flavored)
- 1/4 cup butter
- 1 2/3 cup sugar
- 1 teaspoon vanilla extract (use good quality vanilla!)
- 2 eggs
- 1 1/3 cup buttermilk
- Coat pans with nonstick cooking spray – use two 8×1-1/2-inch or one 9×13-inch baking pan. Cut parchment paper to fit the bottom of the pan/pans; coat the parchment paper with cooking spray.
- In a medium bowl, stir together flours, baking powder, baking soda and salt; set aside.
- In large mixing bowl beat shortening and butter with electric mixer on high for 30 seconds to aerate. Add sugar and vanilla; beat till well combined, about 2 minutes. Add eggs one at a time, beating well after each.
- To the egg mixture, add one-third of the flour mixture; beat on low speed until just combined (don’t overbeat). Add half of the buttermilk; beat on low until just combined. Add half the flour mixture; beat on low. Add all the buttermilk; beat on low. Add the remaining flour mixture; beat on low. Pour batter into prepared pans.
- Bake in 350 decree oven for 30 minutes or until toothpick inserted comes out clean. Do not overbake! Cool in pans for 10 minutes. Place parchment paper over top of cake pan and wire cooling rack over that; flip cake out onto rack. (Parchment paper makes for easy transfer of cake to cake stand or to board for cutting into shapes.)
- Frost with your favorite buttercream frosting.