The perfect fluffy, moist white cake recipe.
To make your own buttermilk simply add 1 tbs of vinegar or lemon juice to 1 cup of milk (or heavy cream or half and half) If I have half and half on hand I prefer to use that because it best mimics the thickness of butter
If you are making layered cake like pictured the last thing you want is your cake to stick to the pans. To ensure the cake does not stick to the cake pans I like to do two things:
Bake in preheated oven 30-35 mins, or until toothpick comes out clean. When done immediately stick into freezer to lock in moisture, if unable cool on wire racks for at least 10 mins before removing cakes from pans.