Soft White Cake


For the cake

1 cup butter, softened

1/2 cup vegetable oil

2 1/2 cups granulated sugar

5 eggs, room temperature

3 cups all purpose flour, sifted

1/2 tsp baking powder

1/4 tsp salt

1 cup buttermilk, room temperature

2 tsp vanilla extract

Italian Buttercream Frosting

6 egg whites, room temperature

pinch of salt

1 cup sugar

1/2 cup water

1/4 tsp cream of tartar

2 cups butter, cut into cubes and softened

1 Tbsp vanilla extract


For the cake

1. Preheat oven to 350 F. Line three 9-inch cake pans with parchment paper and coat well with butter or oil.

2. Sift together flour, baking powder and salt. Set aside 

3. Cream together butter and oil until light and fluffy. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another one. Add eggs one at a time, be sure to fully incorporate each egg before adding another. Scrape down sides after each addition. Add the flour mixture (in three additions) with buttermilk, beginning and ending with the dry ingredients. Add in vanilla. Beat batter on high speed for 5 seconds until all ingredients are fully incorporated. 

4. Pour batter equally into the pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove and allow to cool on the pans for 5 minutes and then cool completely on a wire rack.

For the buttercream

1. Combine the sugar, water and cream of tartar in a mesium-sized bowl and set over medium heat. Cook until the sugar is dissolved and the temperature reaches 238 deg F. (Do not mix once you start the fire and use a candy thermometer for the temperature.)

2. Once the temperature reaches, 225 deg F, start beating together eggwhites and salt until soft peaks in the bowl of your mixer. With the beater at low speed, slowly add the syrup in a steady stream. (Be careful not to pour it on the beater as mixture is very hot and may splatter!) Once all the syrup has been added, continue beatingat high speed until the sides of the bowl registers room temperature (feel the sides with your hands). Set the speed to medium and add the butter one cube at a time. Continue beating until the buttercream hold soft peaks. (You'll know this when you hold the beater upside down and buttercream won't fall off and would hold its shape.) Beat in vanilla.