Classic Vanilla Butter Cake

What you need:

For the vanilla butter cake:

• 4 large eggs, separated and brought to room temperature
• 3 1/2 cups sifted cake flour
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar, divided
• 2 tsp. vanilla extract
• 1 cup milk, at room temperature
• 1/4 tsp. cream of tartar

For the sugary buttercream frosting:

• 1 cup unsalted butter, softened
• 6 cups powdered sugar
• 1/2 cup heavy cream
• 2 Tbsp. vanilla extract
• 1 Tbsp. water
• A pinch of salt

Directions:

1. For the cake: line bottom of three 8-inch cake pans with parchment paper then grease and flour.
2. Sift together flour, baking powder, and salt.
3. In a stand mixer, beat butter for about 1 to 2 minutes. Then add 1 1/2 cups sugar and beat until light and fluffy, about 3 minutes.
4. Add egg yolks, one at a time, beat after each addition.
5. Scrape sides of mixing bowl and add vanilla and beat.
6. On low speed, alternate adding flour mixture and milk in 3 additions, starting and ending with the flour mixture.
7. In a clean bowl, beat egg whites with whisk attachment until foamy.
8. Add cream of tartar and beat until soft peaks form.
9. Gradually add remaining 1/2 cup sugar and beat until stiff peaks form.
10. Gently fold a small portion of the whites into batter with a rubber spatula. Then fold in the remaining whites just until combined.
11. Divide batter between 3 pans and even batter out.
12. Bake in a preheated 350 degree oven for 25 minutes or until a toothpick inserted into the center comes out clean.
13. Let cool in pans on a wire rack for 10 minutes. Then remove cakes from pans to the wire rack to finish cooling.
14. To make frosting the cake easier, wrap cooled layers in plastic cling wrap and place in the freezer for an hour.
15. For the frosting: beat together butter and powdered sugar with a paddle attachement, about 2 minutes.
16. Add vanilla, water, heavy cream, and salt. Beat on medium-high speed until smooth and very fluffy, about 4 minutes.
17. If frosting is too thick, add 1 tsp. water and beat for 30 more seconds.
18. To assemble: place one layer on a serving platter. Trim with serrated knife to make the top level. Top with frosting and smooth out. Add second layer and trim until level. Top with frosting and add last layer on top. Frost sides and top.

Recipe from Sweetapolita