Super-Moist Vanilla Cake with Vanilla Buttercream Frosting

• Preheat oven to 350º F.
• Prepare 2 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, remove excess flour (You can also do 3-layer using 3 9-inch round cake pans baking for 25 mins)
• Sift together flour, baking powder, and salt, set aside.
• Using a mixer, cream together butter and shortening until light and fluffy, 3 -5 minutes.
• Gradually add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add each egg one at a time, making sure to fully incorporate each egg before adding another.
• Pour both milks and vanilla into measuring cup and whisk together until mixed.
• Add to butter and shortening mixture alternately with milk mixture and and flour mixture, beginning and ending with dry ingredients.
• Gently stir all ingredients until combined, getting all ingredients from side of mixing bowl mixed in as well, but do not over-mix! 
• Evenly distribute cake batter between cake pans and place pans into oven.
• Bake for 40-50 minutes, or until a toothpick or cake tester inserted in the center comes out clean. To really make sure, use a spoon or knife and to check the tops. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
• Frost cake as desired.

Vanilla Buttercream Frosting

• Using mixer on a medium setting, cream the butter until it is smooth and has lightened in color, about 3 minutes.
• 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.
• Add vanilla and a pinch of salt and combine until well-incorporated.
• Add heavy cream until the frosting has reached the preferred consistency.
• For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time.
• For a softer frosting, add more milk or cream, a tablespoon at a time.