Instructions
For the cake:
Preheat oven to 335˚F. Using an electric mixer, combine dry ingredients for the cake. In another bowl, combine egg whites, 3/4 cup buttermilk, 1/4 cup oil, and vanilla.
Add butter to flour mixture and mix until a crumbly mixture forms. Combine remaining buttermilk with remaining oil. Add this mixture to the flour mixture and mix for 2 full minutes.
Add egg white mixture to batter in 3 parts, mixing well between each addition.
Pour batter into 2 greased and lined 8” cake pans. Bake for 35–40 minutes or until a knife inserted in the center comes out clean. Tap cake pans onto a cutting board as soon as they are out of the oven to help even out the cakes. Allow to cool for 10 minutes before removing from pans. Refrigerate for at least 30 minutes before frosting.
For the frosting and assembly:
Add flour and sugar to a small saucepan. Whisk together and cook over medium heat for 2 minutes.
Add milk and raise heat to medium-high. Cook for 2 minutes or until thickened like pudding. Remove from heat and allow to cool completely.
Using a clean electric mixer, cream butter for 1 minute. Add cooled milk mixture one spoonful at a time, blending between each addition. Add remaining ingredients and whip until smooth and creamy.
Cut tops off cakes if they are uneven. Place one cake on a serving dish and spread a layer of frosting on top. Place the other cake on top. Spread a thin layer of frosting all over the cakes to seal in crumbs. Then use remaining frosting to frost the top and sides of the cake.
Cut into slices to serve. Garnish with sprinkles, white chocolate shavings, or berries if desired.
Instructions
For the cake:
Preheat oven to 335˚F. Using an electric mixer, combine dry ingredients for the cake. In another bowl, combine egg whites, 3/4 cup buttermilk, 1/4 cup oil, and vanilla.
Add butter to flour mixture and mix until a crumbly mixture forms. Combine remaining buttermilk with remaining oil. Add this mixture to the flour mixture and mix for 2 full minutes.
Add egg white mixture to batter in 3 parts, mixing well between each addition.
Pour batter into 2 greased and lined 8” cake pans. Bake for 35–40 minutes or until a knife inserted in the center comes out clean. Tap cake pans onto a cutting board as soon as they are out of the oven to help even out the cakes. Allow to cool for 10 minutes before removing from pans. Refrigerate for at least 30 minutes before frosting.
For the frosting and assembly:
Add flour and sugar to a small saucepan. Whisk together and cook over medium heat for 2 minutes.
Add milk and raise heat to medium-high. Cook for 2 minutes or until thickened like pudding. Remove from heat and allow to cool completely.
Using a clean electric mixer, cream butter for 1 minute. Add cooled milk mixture one spoonful at a time, blending between each addition. Add remaining ingredients and whip until smooth and creamy.
Cut tops off cakes if they are uneven. Place one cake on a serving dish and spread a layer of frosting on top. Place the other cake on top. Spread a thin layer of frosting all over the cakes to seal in crumbs. Then use remaining frosting to frost the top and sides of the cake.
Cut into slices to serve. Garnish with sprinkles, white chocolate shavings, or berries if desired.
