This Classic White Cake with Buttercream Frosting is a delicious homemade white cake made with egg whites. Topped with buttercream frosting, this baked from scratch cake pairs nicely with fresh berries.
Add in the egg whites and vanilla. Mix the batter until nicely smooth.
Fold in the flour, baking powder and salt.
Then, mix in the milk until nice and smooth.
Grease and flour two 8-inch round cake pans and line the bottom with a parchment paper round. Divide the cake batter between the two pans.
Bake cakes in the oven for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
Remove from oven and let cool.
Make the frosting. Cream the butter and then sift in the powdered sugar and mix again until smooth.
Add in the vanilla and mix. Add the milk slowly while mixing to reach desired consistency.
To frost the cake, level the top of each cake layer by carefully slicing the rounded portion of the cake off with a cake leveler.
Put cake top side down on a cake plate. Add a thin layer of frosting to the cake. Top with the second cake layer, again with the leveled top side down.
Add the remaining frosting to the top of the cake, slowly working it around from the middle of the cake top to the edges. Scrape some of the frosting over the edges and apply a thin layer of frosting to the sides of the cake.