White Wedding Cake

Instructions

1. Prepare the pans
   Preheat oven to 350°F (175°C). Butter and flour two 9-inch round cake pans, then line the bottoms with parchment paper circles. For best results, use cake strips around the pans to ensure even baking.
2. Mix dry ingredients
   In the bowl of a stand mixer fitted with the paddle attachment, combine the sifted cake flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds to evenly distribute the ingredients.
3. Add butter and wet ingredients
   Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg whites, milk, vanilla extract, and almond extract (if using). Gradually add this mixture to the flour-butter mixture in three additions, beating well after each addition. Beat on medium speed for 2 minutes to incorporate air into the batter.
4. Bake the cakes
   Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The tops should be springy to the touch and the cakes should begin to pull away from the sides of the pans.
5. Cool the cakes
   Allow the cakes to cool in the pans for 10 minutes. Then, run a knife around the edges and invert onto cooling racks. Peel off the parchment paper and allow to cool completely before frosting, at least 1 hour.
6. Prepare the buttercream frosting
   In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until pale and fluffy, about 3-4 minutes. Reduce speed to low and gradually add the sifted powdered sugar, about 1 cup at a time, beating well after each addition. Add the heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat until the frosting is light and fluffy, about 3-4 minutes.
7. Assemble the cake
   Once the cakes are completely cool, use a long serrated knife to level the tops if they have domed. Place one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top, bottom side up for a flat surface. Apply a thin layer of frosting all over the cake as a crumb coat. Refrigerate for 15-20 minutes to set.
8. Decorate the cake
   After the crumb coat has set, apply the remaining frosting to the top and sides of the cake. For a classic wedding cake look, use an offset spatula or bench scraper to smooth the sides. Create decorative swirls on top if desired. For a more elegant finish, add fresh flowers, piped designs, or fondant decorations according to your preference.