Fluffy White Cake with Vanilla Buttercream

INGREDIENTS

large egg whites (5 oz./150 grams, room temperature*)

3/4 cup

whole milk (180 mL/6 oz., room temperature*)

2 1/4 tsp

pure vanilla extract (12.5 mL)

2 1/2 cups

sifted cake flour (10 oz./285 grams–weighed after sifting)

1 3/4 cups

sugar (12 oz./350 grams)

1 tbsp

+ 1 teaspoon baking powder (19.5 grams)

3/4 tsp

salt (5 grams)

12 tbsp

unsalted butter (6 oz./170 grams, room temperature and cut into cubes)

3 sticks

+ 2 tablespoons (375 grams/13 oz. unsalted butter, softened and cut into cubes)

3 cups

sifted (480 grams/1 lb + 1 oz. confectioners’ sugar)

2 tbsp

heavy cream

2 tsp

pure vanilla extract

Gel food coloring (if desired (I used a mix of turquoise and sky blue to achieve the color you see))

salt