Vanilla Cake:
• 2 1/4 cups all-purpose flour
• 21/4 tsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 1/2 cup granulated sugar
• 3 large eggs room temperature
• 1 1/2 tsp vanilla extract
• 1 cup buttermilk or whole milk, room temperature
Vanilla Buttercream:
• 6 large egg whites
• 1 1/2 cups granulated sugar
• 2 cups unsalted butter room temperature
• 2 tsp vanilla extract

Vanilla Cake:
1. Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
2. In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
3. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.4. Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
5. Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
6. Place cakes on wire rack to cool for 10mins then turn out onto wire rack.