• Before you begin: Bring the milk, butter, and egg whites to room temperature (cold ingredients will curdle the batter). Preheat the oven to 335º F. Prep two 8"x2" cake pans with cake goop or your preferred pan release. Weigh all ingredients before mixing.

White Cake Recipe Instructions

• Combine the milk, oil, and extracts in a cup and set aside.
• Whisk the flour, baking powder, and salt in a separate bowl and set aside.
• Place the butter in a stand mixer with the paddle attachment and cream until smooth. Sprinkle in the sugar and whip on high until light and white, about 5 minutes.
• With the mixer on low, add the egg whites one at a time, letting each fully combine before adding the next. If your egg whites are not at room temperature, microwave them for a few seconds, being careful not to cook them. Cold egg whites will curdle the batter.
• Add ⅓ of the dry ingredients and mix on low until just combined. Add ½ the liquids, then dry, then liquids, then the last of the dry. Mix until just combined. Do not overmix.
• Divide the batter into the prepared cake pans and bake at 335º F for 25 to 35 minutes, or until a toothpick comes out clean. Cool 15 minutes, turn out onto a rack, wrap warm, and flash chill in the freezer to lock in moisture. Once cool but not frozen, trim the edges.

Easy Buttercream Frosting

• Combine the egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk on low to combine, then on high, adding the butter in small chunks along with the vanilla and salt.
• Whip on high until light, fluffy, and white. For the smoothest texture, switch to the paddle and mix on low a few minutes to remove air bubbles.

Stack and Assemble

• Place the first chilled cake layer on a board or cake stand and spread an even layer of buttercream on top. Add the second layer.
• Crumb coat the cake in a thin layer of buttercream and chill for 15 minutes to set, then apply the final coat and decorate as desired.