Ingredients:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 5 large egg whites, room temperature
  • 1 Tbsp pure vanilla extract
  • 1 ½ cups whole milk, room temperature
  • 1 cup unsalted butter, softened for frosting
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 tsp pure vanilla extract for frosting
  • Pinch of salt for frosting

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the cake pans or line them with parchment paper.
  3. In a bowl, whisk together flour, baking powder, and salt; set aside.
  4. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  5. Gradually add egg whites and vanilla extract, mixing until combined.
  6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients; mix until just combined.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
  10. In a mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar; add heavy cream, vanilla, and a pinch of salt; beat until smooth and fluffy.
  11. Once the cakes are completely cool, place one layer on a serving plate, spread frosting on top, add the second layer, and apply frosting on the top and sides.