Hands-on Time
40 Mins
Total Time
2 Hours
Yield
Makes 10 to 12 servings
Photo: Iain Bagwell; Styling: Heather Chadduck

How to Make It

Step 1

Preheat oven to 350°. Grease 3 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.

Step 2

Stir together milk and vanilla.

Step 3

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Step 4

Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.

Step 5

Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 40 minutes).

Step 6

Spread Vanilla Buttercream Frosting between layers (about 1 cup per layer) and on top and sides of cake.

Ratings & Reviews