This cake is super moist, fluffy, and not too sweet. You can pair it with really any flavor frosting or filling and make it your own!
FOR THE CAKE:
2 ¾ cup all purpose flour
3 tsp baking powder
½ tsp salt
¾ cup butter
1 2/3 cup sugar
5 egg whites
2 ½ tsp vanilla
1 ¼ cup milk
FOR THE FROSTING:
3 sticks softened butter
5 cups powdered sugar
2 tsp vanilla
2 tbsp heavy whipping cream
Preheat oven to 350 degrees F.
Combine all dry ingredients (minus sugar) into a small bowl and set aside. Combine the milk and vanilla in a small bowl and set aside.
Cream the butter in a large mixing bowl or the bowl of a stand mixer with a paddle attachment. Slowly add in the sugar until fully combined and fluffy.
Add in the egg whites one at a time, making sure to combine each before adding the other.
Add in about ½ of the dry mixture while mixing on a low speed. Alternate adding in dry and wet ingredients until they are all combined. Mix for an additional 3 minutes on a medium speed.
Prepare three 6″ cake pans with “goop” (see above) and distribute the batter evenly between them.
Bake for about 30-35 minutes or until a toothpick inserted comes out clean.
Let cool completely before frosting.
FOR THE FROSTING:
Cream together the butter until light and fluffy and there are no lumps. Add in the powdered sugar one cup at a time while on a low speed.
Add in the vanilla and heavy cream and mix until light and fluffy. About 3-4 minutes.
To assemble the cake, place one layer of cake on a cake board or plate and top with about 1/2 cup of buttercream and smooth out evenly. Add the next layer and continue with each layer of cake. Completely cover the outside of the cake with the remaining buttercream and smooth with a bench scrapper or spatula. Personalize by adding toppings of your choosing!