1. Preheat the oven to 335°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together cake flour, granulated sugar, salt, baking powder, and baking soda.
3. Add egg whites, vegetable oil, buttermilk, softened butter, and vanilla to the dry ingredients. Mix until well combined and smooth.
4. Divide the batter evenly between the prepared cake pans.
5. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. Once the cakes are completely cooled, you can frost them.
For the frosting:
1. In a medium saucepan, whisk together granulated sugar and flour.
2. Gradually add whole milk while whisking to avoid lumps.
3. Cook the mixture over medium heat, stirring constantly until it thickens and reaches a pudding-like consistency.
4. Remove the mixture from the heat and let it cool to room temperature.
5. In a separate bowl, beat softened butter until creamy and smooth.
6. Gradually add the cooled milk mixture to the butter, beating until well combined.
7. Stir in vanilla extract and salt, and continue beating until the frosting is fluffy and smooth.
8. Frost the cooled cake!
Enjoy your delicious White Velvet Cake!
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