It Inspired Me

This was an easy and delicious white cake.  You can make it into 24 cupcakes or 3-9" round cakes.  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 ** 2 teaspoons vanilla extract  ** Alternative:  -  ½ teaspoon baking powder and 1 cup buttermilk with no whole milk. 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...

Delicious and easy buttercream frosting.  This frosting definitely made the cake!  1 cup butter (2 sticks), softened 3 - 4 cups confectioner’s sugar, sifted 2 teaspoons vanilla pinch salt 2-3 tablespoons milk, heavy cream, or half-and-half Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes. Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting. Add vanilla and a pinch of salt and combine until well-incorporated. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.