Ingredients:

  • 2 ½ cups (300g) all-purpose flour (plus more for dusting pans)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks/227g) unsalted butter, softened (US & Metric)
  • 1 ¾ cups (350g) granulated sugar (US & Metric)
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1 cup (240ml) buttermilk, room temperature (US & Metric)
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks/227g) unsalted butter, softened (US & Metric) (For Buttercream)
  • 3 cups (360g) powdered sugar (US & Metric) (For Buttercream)
  • 3-4 tablespoons (45-60ml) milk or cream (US & Metric) (For Buttercream)
  • 1 teaspoon vanilla extract (For Buttercream)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour cake pans, then line the bottoms with parchment paper rounds.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then beat in the egg whites.
  5. Stir in vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. In a large bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth. Add milk or cream and vanilla extract; beat until desired consistency is reached. (For Buttercream)
  10. Once cakes are completely cool, frost with desired frosting. (For Buttercream)