Bakery Three Layer Cake

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: 35 mins
• Yields: 3 layer cakes

Ingredients

• 1  cup buttermilk
• 1  teaspoon baking soda
• 2  cups white sugar
• 1⁄2 cup butter, softened
• 1⁄2 cup  vegetable oil
• 1⁄2 cup shortening (room temperature)
• 4  egg yolks
• 1⁄2 teaspoon  almond extract
• 2  teaspoons vanilla
• 2  cups all-purpose flour
• 4  egg whites (room temperature)

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.