📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. For extra insurance, line the bottoms with parchment paper rounds.
2. In a large mixing bowl, sift together 3 cups of cake flour, 1 1/2 cups of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Sifting ensures there aren't any lumps and everything is evenly distributed.
3. In a separate bowl, whisk together 1 cup of milk, 1/2 cup of vegetable oil, 1 tablespoon of vanilla extract, and 6 large egg yolks. Make sure everything is at room temperature. I know, I know, its annonying but makes the cake better. Trust me.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. The batter should be smooth but not overworked.
5. In a clean, grease-free mixing bowl, beat 6 large egg whites with an electric mixer until soft peaks form. Gradually add 1/2 cup of granulated sugar, beating until stiff, glossy peaks form. The peaks should stand straight up when you lift the beaters.
6. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to deflate the batter. You want to maintain as much air as possible for a light and airy cake.
7. Divide the batter evenly between the prepared baking pans. Spread the batter evenly with a spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The cake should spring back lightly when touched.
9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they are completely cool before frosting. I used my freezer to make sure the cake layers were fully cold.
10. Once the cakes are cool, level them with a serrated knife if necessary. This will ensure your cake is even and doesn't have any uneven bumps.
11. Prepare your favorite frosting. A classic vanilla buttercream, chocolate ganache, or cream cheese frosting would all be delicious.
12. Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Top with the second cake layer.
13. Frost the entire cake with the remaining frosting. Decorate as desired. I used sprinkles, fresh berries, and a dusting of powdered sugar.
14. Slice and serve. Enjoy your masterpiece!