- 1 1/4 cups all purpose flour (sifted)
- 1 1/2 cups cake flour (sifted)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 1/3 cup vegetable shortening (at room temperature)
- 3 tablespoons vanilla extract (good quality, if you want pure white use clear vanilla extract)
- 3 large eggs
- 1 1/2 cups buttermilk
PER SERVING *
|Calories310Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mary 24 Sep
It turned out great! But instead of veg shortening I used butter but had to mix it longer but still was delicious
DeBe 30 Aug
This is a very soft and moist cake, but it's not as flavorful as I'd like. In my opinion, the recipe is still a keeper due to the incredible texture and I feel the delicate flavor would better suit itself as a cake used to highlight a fruit filling, possibly pineapple or raspberry, would complement each other well. (I don't see citrus working well as a filling with this one, though) I believe with a good filling this would be a 5 star recipe.
Tressa W. 31 May
very light and fluffy
Alba Singh 23 May
My family absolutely loved this cake!! in fact i am trying it for the second time right now :) it was super soft and I sprinkled some tutti frutti to add flavor
Senora 14 May
The cake texture is great but I would use a different flavor to make it pop.
Mikayla Tolksdorff 29 Nov 2017
The center of the cake did not bake fully, but other than that it was perfect.
Katherine Hughes 5 Jul 2017
AMAZING! I ended up making Red, white & blue velvet 3 layer cake from the one batch- basically divided the white velvet batter into 3 equal parts. Baked a white layer, added blue food gel to 2nd layer for blue velvet and then added cocoa powder, red gel, a little more sugar & cake flour and buttermilk to the red velvet layer. Did vanilla butter cream between layers and cream cheese frosting on outside for 4th of july. Huge hit. Cakes were delicious and it's almost all gone! So perfect and moist. Will totally make it again!
Jessica B. 23 Apr 2017
this was so silky and delicious! i used all cake flour instead of regular flour and it turned out amazing! not sure what it would have turned out like if i just followed the recipe as is but i will definitely be makeing this time and time again! (whipped cream frosting on it made amazing)
Rachel Shippas 4 Feb 2017
Incredibly moist cake. I used entirely cake flour and it was perfect. It has a delicate flavor that lends itself to many different types of filling.
Lissa B. 9 Aug 2016
Next time I won't use regular flour at all--only cake flour--the texture wasn't as smooth as I expected it to be. But the flavor was ok.