Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream
 Cake portion adapted from Perfect Cakes by Nick Malgieri This moist and delicious birthday cake recipe is adapted from one of my favorite baking books, Perfect Cakes by Nick Malgieri. Ingredients For the Cake Layers 2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife 2 teaspoons baking powder ¼ teaspoon salt 12 tablespoons (1½ sticks) unsalted butter, softened 1½ cups granulated sugar 6 large egg whites, at room temperature ¾ cup whole milk, at room temperature 1½ teaspoons vanilla extract ½ teaspoon almond extract 2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife 2 teaspoons baking powder ¼ teaspoon salt 12 tablespoons (1½ sticks) unsalted butter, softened 1½ cups granulated sugar 6 large egg whites, at room temperature ¾ cup whole milk, at room temperature 1½ teaspoons vanilla extract ½ teaspoon almond extract For the Buttercream 12 tablespoons (1½ sticks) unsalted butter, softened 4 ounces cream cheese, at room temperature 6 cups confectioners' sugar 3 teaspoons vanilla extract Pinch salt 12 tablespoons (1½ sticks) unsalted butter, softened 4 ounces cream cheese, at room temperature 6 cups confectioners' sugar 3 teaspoons vanilla extract Pinch salt Instructions For the Cake Position a rack in the middle of the oven and preheat to 350°F. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.) In a medium bowl, whisk together the flour, baking powder, and salt. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts. Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined. Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture. Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops. Bake the cakes for 25 to 30 minutes, until they are set and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream. (I always flip the bottom layer of the cake so that the domed side is facing down and touching the plate. That way, the surface that you're icing is flat and will minimize any separating between the two layers when you put the other layer on top of it.) Position a rack in the middle of the oven and preheat to 350°F. Spray two 8-inch cake pans with nonstick cooking spray. Cut two 8-inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray. (To measure the parchment paper, just trace the bottom of the pan.) In a medium bowl, whisk together the flour, baking powder, and salt. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla and almond extracts. Meanwhile, whisk together the egg whites and milk by hand in a medium bowl until just combined. Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture. Scrape the bowl with a large rubber spatula. Don't worry if the the batter looks a little grainy. Pour the batter into the prepared cake pans and smooth the tops. Bake the cakes for 25 to 30 minutes, until they are set and a toothpick inserted into the center emerges clean. Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling right side up (keep parchment paper underneath cake layers so they don't stick to rack). When cake layers are completely cool, transfer to cake plate and frost with vanilla buttercream. (I always flip the bottom layer of the cake so that the domed side is facing down and touching the plate. That way, the surface that you're icing is flat and will minimize any separating between the two layers when you put the other layer on top of it.) For the Vanilla Buttercream In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined. Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream. Freezer-Friendly Instructions: The cake layers can be frozen, without frosting, for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving. In the bowl of an electric mixer, cream the butter and cream cheese until creamy and well combined. Gradually add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, add 1-2 tablespoons of milk or cream. Freezer-Friendly Instructions: The cake layers can be frozen, without frosting, for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place in heavy-duty freezer bag. Thaw overnight on the countertop and then frost before serving. Nutrition Information Powered by Per serving (12 - 14 servings) Calories: 571 Fat: 23 g Saturated fat: 14 g Carbohydrates: 88g Sugar: 73 g Fiber: 0 g Protein: 4 g Sodium: 167 mg Cholesterol: 63 mg Per serving (12 - 14 servings) Calories: 571 Fat: 23 g Saturated fat: 14 g Carbohydrates: 88g Sugar: 73 g Fiber: 0 g Protein: 4 g Sodium: 167 mg Cholesterol: 63 mg