White Cake Layers

White Cake Layers

Ingredients

• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (225g) unsalted butter, room temperature
• 1 ¾ cups (350g) sugar
• 5 large egg whites, room temperature
• 2 tsp vanilla extract
• 1 cup (240ml) whole milk, room temperature

Instructions

Whisk flour, baking powder, and salt in a bowl.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each. Mix in vanilla.

Add dry ingredients in three parts, alternating with the milk, beginning and ending with the flour. Mix until just combined.

Divide batter evenly between greased and lined 8-inch round pans.

Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean.

Cool completely before frosting.

Whipped Vanilla Frosting

Ingredients

• 1 ½ cups (340g) unsalted butter, room temperature
• 4 cups (480g) powdered sugar, sifted
• ¼ cup (60ml) heavy cream (or milk)
• 2 tsp vanilla extract
• Pinch of salt

Instructions

Beat butter until creamy and pale.

Gradually add powdered sugar, one cup at a time.

Add cream, vanilla, and salt, and whip on high speed until fluffy and smooth.

Assembly

Slice each cake into two layers (for 4 total layers).

Place one layer on a serving plate, spread frosting evenly, repeat with remaining layers.

Frost the top and sides with a thin crumb coat, chill for 20 minutes, then apply final smooth coat.

Pipe decorative swirls on top as shown in the picture.