Ingredients

2 ½ cups (275g) cake flour

2 tsp baking powder

½ tsp salt

¾ cup (170g) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

4 large egg whites, room temperature

1 tbsp clear vanilla extract

1 cup (240ml) whole milk, room temperature

For frosting:

1 cup (225g) unsalted butter, softened

4 cups (480g) powdered sugar

1 tsp clear vanilla extract

2-3 tbsp milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper to ensure easy removal.

Step 2: In a bowl, whisk together the cake flour, baking powder, and salt until well combined.

Step 3: Using an electric mixer or whisk, cream the softened butter and granulated sugar until the mixture is light and fluffy.

Step 4: Add the egg whites one at a time, beating well after each addition, then mix in the clear vanilla extract.

Step 5: Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.

Step 6: Divide the batter evenly between the prepared pans and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Allow cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before frosting.

Step 8: To make the frosting, beat the softened butter until creamy. Gradually add powdered sugar, then mix in the clear vanilla extract and 2-3 tablespoons of milk until smooth and spreadable.

Step 9: Once cakes are fully cooled, frost as desired. Use a cake leveler if available to create even layers before frosting.

Tips & Variations

For a more intense vanilla flavor, use pure vanilla extract instead of clear.

Room temperature ingredients help the batter come together smoothly for a tender crumb.

To keep the cake ultra-moist, brush each layer with a simple syrup before frosting.

Use gel food coloring to tint the frosting for themed birthday cakes.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let the cake come to room temperature before serving for the best flavor and texture. Leftover unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and color of the cake, making it denser and slightly darker. Egg whites help keep the cake light and pure white, which is ideal for this recipe.

How do I prevent the cake from drying out?

Ensure not to overbake and consider brushing your cake layers with simple syrup before frosting. Also, storing properly in an airtight container helps retain moisture.