Step 1

Preheat oven to 350º F.

Step 2

Prepare two or three 9" round baking pans (or three 8" pans can also be used) or a 9×13 baking dish with nonstick baking spray or by coating with butter and lightly flouring, shaking away any excess flour and discarding. I like to add parchment paper to the bottoms of the pans and then spray with Baker's Joy. It's the best!

Step 3

In a medium-sized bowl. Whisk together or sift together flour, baking powder, and salt, set aside.

Step 4

Using a mixer, in another bowl, cream together butter and shortening until light and fluffy, approximately 3-5 minutes.

Step 5

Gradually add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Then start adding each egg one at a time, making sure to fully incorporate each egg before adding another, but gently incorporate in, don't over beat.

Step 6

Pour milk of choice and vanilla into measuring cup and whisk together until mixed.

Step 7

Add creamed mixture alternately with milk mixture and the dry mixture, beginning and ending with dry ingredients.

Step 8

Gently stir all ingredients until combined, getting all ingredients from side of mixing bowl mixed in as well, but do not over-mix!

Step 9

Evenly distribute cake batter between cake pans and place pans into oven.

Step 10

Bake until the cake springs back to the touch and a toothpick or skewer inserted into the middle of the cake comes out clean, about 30-35 minutes for two 9-inch pans, 25-30 minutes for three 9-inch pans, 35-40 for three 8-inch pans and 35-40 minutes for a 9×13 baking pan. Remove from the oven and allow to cool about 8-10 minutes in the pan placed on a wire cooling rack. Then, turn the cakes out on the cooling rack to cool completely.

Step 11

Frost cake as desired.

Step 12

Using mixer on a medium setting, cream the butter until it is smooth and has lightened in color, about 3 minutes.

Step 13

Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.

Step 14

Add vanilla and a pinch of salt and combine until well-incorporated.

Step 15

Add heavy cream until the frosting has reached the preferred consistency.

Step 16

For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time.

Step 17

For a softer frosting, add more milk or cream, a tablespoon at a time.