Ingredients:

  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 5 large egg whites, at room temperature
  • 1 tsp vanilla extract
  • 1 cup whole milk, at room temperature
  • 1 cup unsalted butter, softened (for frosting)
  • 8 oz cream cheese, softened
  • 5 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)
  • 2-3 tbsp heavy cream or milk (if needed for consistency)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and sugar together until light and fluffy (about 3-5 minutes).
  4. Gradually add egg whites, beating well after each addition. Mix in vanilla extract.
  5. With the mixer on low, add flour mixture in three batches, alternating with milk in two additions. Begin and end with flour. Mix just until combined.
  6. Pour batter evenly into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. In a large bowl, beat softened butter and cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla. Adjust consistency with cream if needed.
  9. Once cakes are cool, place one layer on a cake stand, spread with frosting, then add the second layer. Frost the top and sides of the cake evenly.
  10. Slice and enjoy your dreamy White Velvet Cake!