Step 1

Preheat your oven to 350 degrees and prepare 2 10” pans by rubbing generously with vegetable shortening and sprinkling with flour to cover the entire pan.

Step 2

Add flour, baking powder, and salt into a medium bowl, whisk and set aside.

Step 3

Add the milk, vanilla, and vegetable oil into a large measuring cup and set aside.

Step 4

In the bowl of a stand mixer equipped with a paddle attachment, add the butter sugar and cream until light and fluffy.

Step 5

Slowly add egg whites one at a time and mix completely after each addition.

Step 6

With the mixer on low speed, alternate adding 1/3 of the flour mixture and ½ milk mixture. Be sure to start and end with dry ingredients.

Step 7

Scrape the sides and bottom of the bowl and give another quick mix to make sure all ingredients are well combined.

Step 8

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center of the cakes comes out clean.

Step 9

Allow to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.

Step 10

While the cakes are cooling, prepare your frosting by adding the butter into the bowl of a stand mixer and mix on high speed for 3-5 minutes or until light and fluffy and there are no lumps.

Step 11

Add the vanilla extract and mix until combined.

Step 12

With the mixer on low speed, add the powdered sugar SLOWLY about ½ cup at a time. Once the powdered sugar is incorporated, scrape the sides and bottom of the bowl, and mix on high speed for 2-3 minutes.

Step 13

Take one layer of cake and place top side down onto a cake stand or board and top with about ½ cup frosting and smooth evenly. Continue with each later of cake.

Step 14

Once you have all cake layers assembled, smooth the remaining frosting around the outside of the cake.