Any suggestions other than me not overmixing or overbaking.
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I use the reverse method....this is my vanilla cake....always gets great reviews!
Make two 8 x 2 inch layers.
Grease the bottoms of two 8 x 2 inch round layer pans, line with parchement or waxed paper, then grease and flour pan. Wrap pan insulating strips around pans (I ALWAYS use these!)
Preheat oven to 325 F.
In mixer bowl, sift together:
3 1/3 cup WHITE LILY brand all purpose flour or cake flour
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 1/3 cups Sugar
1/2 teaspoon Salt
3/4 cup vegetable shortening or room temperature butter (both work well).
Mix on low speed until mixture resembles fine crumbs.
2 cups of buttermilk (I actually prefer adding 2 tablespoons of white vinegar to enough whole milk to make 2 cups and let set until its at room temperature, stirring a couple times), at room temperature, and 1/3 cup vegetable oil.
Mix on low to blend, then mix at medium speed for two minutes, scraping bowl frequently.
Add 6 large egg whites (or 1 1/8 cups liquid egg whites...no yolks to deal with) and two teaspoons vanilla extract.
Mix for an additional two minutes, scraping bowl frequently.
Bake at 325 F until cake springs back when lightly touched in the center.