Ingredients for Bakery Three Layer Cake
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- ½ cup vegetable oil
- ½ cup shortening
- 4 large egg yolks
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 4 large egg whites
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How to Make Bakery Three Layer Cake
- Preheat oven to 325°F (160°C). Grease and flour three 9-inch round cake pans (see recipe #78579 for detailed instructions).
- In a medium bowl, whisk together 1 cup buttermilk and 1 teaspoon baking soda. Set aside for 5 minutes to allow the baking soda to activate.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, ½ cup vegetable oil, and ½ cup shortening until light and fluffy. This will take approximately 3-5 minutes with an electric mixer.
- Beat in 2 cups granulated sugar until fully incorporated.
- Add 4 large egg yolks, 1 teaspoon almond extract, and 1 teaspoon vanilla extract. Mix until well combined.
- Gradually add the buttermilk mixture to the wet ingredients, alternating with 3 cups all-purpose flour, beginning and ending with the buttermilk mixture. Mix until just combined. Do not overmix.
- In a clean, grease-free bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold ⅓ of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until just combined and no streaks remain.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once completely cool, frost with your favorite buttercream frosting.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
552g
Fat
176g
Carbs
67g
