• Preheat your oven to 350 degrees and prepare 2 10” pans by rubbing generously with vegetable shortening and sprinkling with flour to cover the entire pan.
• Add flour, baking powder, and salt into a medium bowl, whisk and set aside.
• Add the milk, vanilla, and vegetable oil into a large measuring cup and set aside.
• In the bowl of a stand mixer equipped with a paddle attachment, add the butter sugar and cream until light and fluffy.
• Slowly add egg whites one at a time and mix completely after each addition.
• With the mixer on low speed, alternate adding 1/3 of the flour mixture and ½ milk mixture. Be sure to start and end with dry ingredients.
• Scrape the sides and bottom of the bowl and give another quick mix to make sure all ingredients are well combined.
• Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center of the cakes comes out clean.
• Allow to cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.

Frosting and assembly:

• While the cakes are cooling, prepare your frosting by adding the butter into the bowl of a stand mixer and mix on high speed for 3-5 minutes or until light and fluffy and there are no lumps.
• Add the vanilla extract and mix until combined.
• With the mixer on low speed, add the powdered sugar SLOWLY about ½ cup at a time. Once the powdered sugar is incorporated, scrape the sides and bottom of the bowl, and mix on high speed for 2-3 minutes.
• Take one layer of cake and place top side down onto a cake stand or board and top with about ½ cup frosting and smooth evenly. Continue with each later of cake.
• Once you have all cake layers assembled, smooth the remaining frosting around the outside of the cake.