Rainbow White Cake

A fun twist on the traditional white cake

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  cup butter, softened
• 1⁄2 cup vegetable shortening
• 3  cups granulated sugar
• 5  large eggs, room temperature
• 3  cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup  whole milk, room temperature
• 1⁄2 cup buttermilk, room temperature
• 2  teaspoons vanilla extract
• 1⁄4 teaspoon  almond extract

Directions

1. Preheat oven to 350º F. Prepare five 6 inch cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
2. 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.
3. Sift together flour, baking powder, and salt. Pour milks, almond, and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
5. Evenly distribute cake batter between 5 bowls. Add colors of your choosing. Pour batter into pans and place pans into oven. Bake for 20-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. I always check mine a few minutes early as white cake can overcook and become dry quickly. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
6. Frost cake as desired.