I have a lovely friend who’s son Kingston, was born on Cinqo de Mayo last year, so for his first birthday she wanted to complete his Fiesta themed birthday party with a Chilli Pepper Cake and matching smash cake. While I have never purposely made a cake that could serve that many people, I was gonna attempt it and hope it looked AND tasted good while doing so. I am a pro at chocolate cake but vanilla had always been a hard sell to me. Everytime I made a vanilla cake, it tasted ok, but I always wanted a better recipe.I searched online and found an amazing vanilla cake recipe judging by the ingredient list. The problem was, I didn’t have time to test it out to see if it was as good as I assumed it might be. I had to triple (yes, triple) this recipe. YIKES!!!
What did I do, you ask? I tripled that sucker and second guessed myself the whole way, as most of my containers were hardly big enough to contain all the mix! I probably could have gotten away with just doubling the recipe, but I wanted to be sure there was enough for everybody and the dog. (Please do NOT feed our dog cake, that was a joke. Unless it’s a dog cake… hmmm I might try to make one of those….) uhhh sorry, I digress..
So anywho, the recipe not only came out just right, it tasted almost like a poundcake which I attribute to the amount of eggs. So here’s the recipe, NOT TRIPLED, lol
- 1 cup (2 sticks) butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk, room temperature
- ½ cup buttermilk, room temperature (I actually used sour cream instead)
- 2 teaspoons vanilla extract
- 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. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
- Gently stir all ingredients until well combined. 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.
– If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.