Ingredients

Cake

• 3 3/4 cups Cake Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 3/4 teaspoon Baking Soda
• 1 1/2 cups Unsalted Butter, softened
• 2 cups Granulated Sugar
• 3 Large Eggs, room temperature
• 2 Egg Whites, room temperature
• 1 tablespoon Pure Vanilla Extract
• 1 1/2 cups Buttermilk, room temperature

Buttercream

• 1 1/2 cups Unsalted Butter, softened
• 6 cups Confectioner’s Sugar
• 1/3 cup Heavy Cream
• 1 1/2 teaspoons Pure Vanilla Extract
• 1/8 teaspoon Salt

Directions

1. Preheat oven to 350F; grease three 9 inch cake pans then line with parchment paper and grease parchment paper
2. Cake: Whisk the cake flour, salt, baking powder, and baking soda together; set aside
3. Using a mixer with a paddle attachment beat the butter and sugar together on high until creamy, 3 minutes; scrape sides as needed; beat in 3 eggs, 2 egg whites and vanilla on high until combined, 2 minutes
4. With the mixer on low speed add the dry ingredients until just combined; pour in the buttermilk with the mixer on low speed until just combined; whisk by hand to ensure no lumps
5. Pour the batter evenly into the cake pans; bake for 23-26 minutes until toothpick comes out clean; allow cakes to cool completely before frosting
6. Frosting: using a mixer with a paddle attachment beat the butter on medium speed until creamy, 2 minutes; add confectioner’s sugar, heavy cream, vanilla extract and salt with mixer on low; increase to high and beat for 3 minutes; add more confectioner’s sugar if too thin and more milk if too thick