Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Generously grease and flour two 8-inch light-colored aluminum cake pans.

Step 3

Sift flour, baking powder and salt together in a large bowl and set aside.

Step 4

Cream butter and sugar using a mixer until light and fluffy. About three minutes.

Step 5

Add egg whites one at a time, mixing until just combined. Mix in vanilla.

Step 6

Mix the flour mixture on low in three additions, alternating with the milk in two additions. Scrape down the sides of the bowl in between and mix until combined. Be careul not to over mix.

Step 7

Pour batter evenly among two cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Step 8

Cool cake in pans for 10 minutes. Remove and let cool on a wire rack.

Step 9

Use a serrated knife to cut off the top of each domed cake layer and use a pastry brush to spread simple syrup on top of the layers.

Step 10

To make a simple syrup, heat sugar and water in small sauce pan over medium heat. Stir until sugar granules completely dissolve. Cool and it's ready to apply on top of your cake layers.

Step 11

Cover with plastic wrap and make frosting. Another trick I do is put the cake pans back on top of the layers if I'm not going to leave them out very long before decorating.

Step 12

For the frosting, beat butter for 3-4 minutes until whipped and creamy. Add confectioners' sugar 1 cup at a time, mixing on low to start and increasing until incorporated. Add vanilla extract and milk, 1 tablespoon at a time until you achieve your desired consistency.

Step 13

Frost the top of one cake layer. Place the second layer on top and frost. Spread a thin layer around the sides as a crumb coat and chill cake. Use remaining frosting to cover sides and any extra to add more to the top.