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Bakery Three Layer Cake

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“This cake taste just like the ones at your bakery, it is so moist! Frost it with you favorite butter cream frosting. For this use 1/2-cup each butter, oil and shortening only no changes please! See my Pan Release, Professional Pan Coating (Better Than Pam Spray!) for greasing pans”
READY IN:
35mins
YIELD:
3 layer cakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Set oven to 325 degrees.
  2. Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
  3. In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
  4. In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
  5. Add in egg yolks, almond extract and vanilla; beat until well combined.
  6. Add in the buttermilk mixture alternately with the flour into the creamed mixture.
  7. In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
  8. Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
  9. Divide the batter between the three pans.
  10. Bake for 25-30 minutes or until cakes test done.
  11. Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.

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