Name: Classic White Cake Layers
Yield: Makes two 9-inch round layers
Ingredients: 2 cups all-purpose flour (spoon flour into dry-measure cup and level off); 2 teaspoons baking powder; 1/4 teaspoon salt; 12 tablespoons (1 1/2 sticks) unsalted butter, softened; 1 1/2 cups sugar; 2 teaspoons vanilla extract; 6 large egg whites; 3/4 cup milk; Two 9-inch round cake pans, buttered and bottoms lined with buttered parchment or wax paper; N/A parchment or wax paper

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The fine, moist crumb of this cake makes it perfect for any type of filling or frosting.

Cooks' Note

Storage: If you are going to use the layers the day you bake them, wrap in plastic and keep them at room temperature. Double-wrap and freeze for longer storage.

Recipe notes

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