Ingredients:

  • 2 ½ cups (300g) cake flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 large egg whites, at room temperature
  • 1 cup (240ml) whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted (for buttercream)
  • 3-4 tablespoons milk (for buttercream)
  • 1 teaspoon pure vanilla extract (for buttercream)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
  2. In a medium bowl, whisk together the sifted cake flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs and egg whites one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Avoid over-mixing!
  7. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes are cooling, make the vanilla buttercream. Cream the butter until smooth. Gradually add the powdered sugar, alternating with the milk, until light and fluffy. Stir in the vanilla extract.
  10. Once the cakes are completely cool, frost with the vanilla buttercream.