Fluffy Moist Classic White Vanilla Cake

Preheat your oven to 350 degrees F. Grease and lightly flour two 9-inch round cake pans.

In a large bowl, beat the sugar and butter together until it gets light and fluffy.

Add in the baking powder and salt, then add the flour to the butter mixture, alternating with the milk. Make sure to start and end with the flour.

Stir in the vanilla extract. In another bowl beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the cake batter until well combined.

Pour the batter evenly between the prepared cake pans.

Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Beat the softened butter until creamy, then gradually add in the confectioners' sugar.

Mix in the vanilla extract, then add milk one tablespoon at a time until you reach your desired consistency.

Frost the cooled cakes, then serve and enjoy.