1 3/4 cups All Purpose Flour
2 cups Cake Flour
2 1/2 tsp. Baking Powder
3/4 tsp. Salt
1 Tbsp Pure Vanilla Extract
1 cup unsalted Butter, at room temperature
3 cups Granulated White Sugar
3 Tbsp Vegetable Oil
7 Egg Whites, at room temperature
1 1/2 cups Whole Milk, at room temperature

Preheat oven to 350 degrees. Prepare two 9" pans with grease and flour or spray with Pan Release.

1. Sift together flour, cake flour, baking powder, and salt. Set aside.

2. With a paddle attachment on your stand mixer, beat butter and sugar together on medium speed until smooth and slightly fluffy. Add oil, combine.

3. Add Vanilla.

4. Set the mixer on low and add the egg whites, one at a time, scraping between additions.

5. Add flour mixture and milk alternately, starting and ending with flour mixture. Scrape thoroughly and mix again to ensure batter is thoroughly combined. DO NOT OVER MIX!

6. Fill pans approximately 2/3 full. Bake 45-55 minutes just until toothpick in center comes out clean.

7. Allow to cool 5 minutes on your counter top. Cakes should have risen above the edge of the pans. Using a serrated knife and the top of the cake pan, gently take the top of the cake off. Your cakes will now be perfectly level and the exact same height. Place a piece of aluminum foil over the top of the cake, and then an upside down cookie sheet on top of the foil. Flip the cake pan and cookie sheet over, all together, and then remove the cake pan. You will now have your cake sitting perfectly flat on top of aluminum foil on a cookie sheet. Tuck some plastic wrap around the cake loosely to trap in the moisture, but not so tight that the cake becomes wet from the steam. Place directly into refrigerator to cool.

NOTE: You will notice that all ingredients that are normally stored under refrigeration, I ask to be at room temperature. This will allow the cake batter to start out closer to itʼs baking temperature, which will allow for a more even rise, and help avoid a domed center of the cake.

Recipe Yields approximately 9 1/2 cups batter.