How to bake a cake

For the cake:

Preheat oven to 350*F. Grease, line with parchment, and flour two round 8-inch pans.

In a medium bowl, combine and stir the egg whites, 1/4 c of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 90 seconds.

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Divide the batter in two, spreading it into the prepared pans evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Check cake at 20 minutes, and once you feel it’s almost ready, set the timer for 2 minute intervals.

Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

For the frosting:

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed. Butter will become very pale & creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.

Assembly:

Place bottom cake layer on cake plate or round thin cake board. Place 1 cup of frosting on top, and spread evenly with a small offset palette knife. Gently place 2nd cake layer face down on top.

Place a generous scoop of frosting on top, spreading evenly with a small offset palette knife and working your way down the sides until you have a thin layer of frosting over the entire cake.

Chill until set — about 30 minutes. Remove from refrigerator and frost however you like!