Moist White Cake

iscreamforbuttercream.com

Marie Rodriguez

subheading: For the cake:

2 ½ cups all-purpose flour (or 2 ¾ cups cake flour - for an even whiter cake)

2 cups sugar

½ tsp baking soda

1 ½ tsp baking powder

1 tsp salt

⅔ cup shortening

¼ cup butter (unsalted, room temp.)

1 cup sour cream (full fat)

½ cup milk (whole milk if you can get it)

2 tsp vanilla extract (can use clear extract)

½ tsp almond emulsion (optional)

1 tsp butter extract (or emulsion) (optional)

6 egg whites (large eggs)

subheading: For the frosting:

1½ cups 345g) salted butter, softened to room temperature

4½ cups (360g) confectioners’ sugar, sifted

3 tbsp heavy cream

1½ teaspoons pure vanilla extract

Note: Ingredients may have been altered from the original.

Directions at iscreamforbuttercream.com

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