White Cake (not really white) and Caramel sauce

So, with my best friend nagging me about forgetting to post my cake recipe on here I have finally found the time to do so….<3 you Justina and I know you will all love this cake

2 sticks butter (yes I said TWO STICKS, this is CAKE not some vegan healthy concoction)

3 cups sugar

1/2 cup vegetable shortening

5 eggs – room temp please

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup whole milk- room temp

1/2 cup buttermilk – room temp yet again

2-5 teaspoons of vanilla extract – I say 2-5 because some people just love vanilla

Set oven to 350

Cream together shortening and butter until its light and fluffy,

add sugar A CUP AT A TIME!!! make sure that after each cup its fully incorporated

Add the eggs one at a time and again make sure its fully incorporated, dont over mix once the eggs are in, after the last egg is added make sure its incorporated into the mix then shut off your mixer or else you will have a meringue.

Sift together flour and the dry ingredients together into a bowl

Place both milks and the vanilla in a container so that the vanilla incorporates with the milk

Now this is the tricky part

Add your flour and milk mixture a little at a time alternating between the two. Make sure to end with the dry ingredients.

Scrape bowl down as needed making sure that the mixture is well combined

Place in desired receptacle (I used mason jars) and bake until your toothpick comes out completely, depending on the type of oven you have it will vary.

Caramel Sauce

 Now, before I send you off on a cooking journey to try and make this PLEASE for the love of me be careful when cooking sugar!!!! Having said that, have fun! 


  • 1 cup Brown Sugar
  • 1/2 stick Butter
  • 1/2 cup Half-and-half Or Cream (cream Will Make It Thicker)
  • 1 Tablespoon Vanilla
  •  Pinch Of Salt

Preparation Instructions

Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold.

If sauce is thin, just continue cooking for a few more minutes but be careful because it can turn from delicious to burnt sugar super quick.

Let me know how it all came out! Happy Baking!


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