White Cake Recipe

Preheat oven to 325 degrees F (160 degrees C). Grease two 9-inch baking pans, and line with parchment paper. Set aside.

In the mixing bowl of a stand mixer, mix flour, baking powder, sugar, and salt. Beat in butter, one chunk at a time, on Low.

Mix milk, cream, and vanilla together until. Pour in with the flour-butter mixture, and beat on low speed. Increase speed to Medium until just blended. Beat egg whites in another bowl using the whisk attachment until soft peaks. Gently fold into the cake batter.  

Divide mixture into prepared baking pans. Bake cakes 25 minutes, rotating pans halfway, or until a toothpick emerges cleanly from cakes. Remove from oven; let cool completely.

To assemble: On a cake board, place a cake layer in the center. Spread 1 1/2-inch-thick frosting on top of the cake until the edges. Place second cake layer upside down over the first cake layer. Using an offset spatula, quickly spread a thin layer (crumb coat) over the cake. Immediately refrigerate cake at least 2 hours, or overnight, until chilled through. Decorate as desired before slicing and serving.