Basic White Layer Cake Recipe

3 cups cake flour
2 teaspoons baking powder
1 1/4 teaspoon salt
1 1/2 cups unsalted butter,softened
2 1/3 cups sugar
1/3 teaspoon pure vanilla extract
1 cup milk
8 large egg whites

Preheat oven. Butter two 9 x 2 inch round cake pans; line bottoms with parchment paper cut round to fit. Spray parchment with cooking spray, and dust with flour, tapping out excess; set cake pans aside.

In a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups of the sugar until light and fluffy, 3 minutes, scraping sides of bowl as needed. Beat in vanilla. With mixer on low speed, add sifted flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer using the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/3 cup sugar; beat on high speed until stiff, glossy peaks form, about 3 minutes. Do not over beat egg whites. Gently fold a third of the egg-whites into the butter-flour mixture until combined. Gently fold in remaining egg whites.

Divide white cake batter evenly between prepared cake pans, smoothing top with spatula. Bake, rotating pans halfway through, until cakes are golden brown and a toothpick inserted in centers comes out clean. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Re invert cakes, and let them cool completely, top sides up.

Using a serrated knife, trim tops of cake layers to make flat. Place one layer on a serving plate, flat side up. Spread frosting on the top of layer. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.