| Level: | Easy |
| Total: | 1 hr 35 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 1 hr |
| Yield: | One 10-inch cake |
Ingredients
- 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan
- 3 cups cake flour (not self-rising) or all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 cups sugar
- 1/2 cup vegetable shortening, at room temperature
- 1 cup whole milk, at room temperature
- 1 teaspoon pure vanilla extract
- 5 large eggs, at room temperature
- 1/2 teaspoon almond extract, optional
Instructions
- Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
- Sift together the flour, baking powder and salt in a medium bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy. In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using. Stir to combine. Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry. Fill the prepared pan with the batter.
- Bake for 15 minutes. Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake onto a rack to cool completely, at least 20 minutes.
Reviews
First time baker. Used recipe exactly but cake too dry. I think the bake time advised was way off.
Very easy to make
This was so yummy! Top it with whipped cream and fresh strawberries to make it even more delicious. It was very rich.
Great recipe and easy to use.
Followed the recipe just switched the flavor to lemon and increased cook time by 20 mins and it was erfect. Thank you so much .
Good!
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Just made this cake came out perfect nice taste the only thing I did a little different because I am a diabetic I only use 2 cups of sugar win win
So delicious and very very easy! I definitely recommend it for a simple tea party or gathering with you friends!
This is a great cake!!! Very moist!! My mom has been trying to find a good recipe and this one is it. I read the reviews and we baked the cake on 325 degrees. Also, we replaced the almond extract with lemon extract because my mom is allergic to nuts. Thanks for the recipe!!!This will be a hit at our next party.