White Cake With Frosting

Step 1: CAKE: Preheat oven to 350˚ F.

Step 2: Prepare two 8-inch cake pans.

Step 3: Fit parchment paper in the bottoms of two 8-inch round cake pans, then grease and lightly flour the bottom and sides of the cake pans by tapping a spoonful of flour around to coat.

Step 4: In a measuring cup, whisk together the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

Step 5: In the bowl of a stand mixer fitted with the paddle attachment, combine dry ingredients on low speed for 30 seconds. Add in the butter and the remaining 1/2 cup of milk. Mix on low speed just until moistened. Increase the speed to medium and mix for 1½ minutes. Scrape down the sides of the bowl. With the mixer on medium speed, add the egg mixture. Divide the batter evenly into the cake pans using an offset spatula to level the batter.

Step 6: Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely.

Step 7: Frosting: In the bowl cream the butter on medium speed until pale and creamy, about 5 minutes. With the mixer on low, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and whip the frosting, about 5 minutes, until light and fluffy. Put a layer of frosting between the cakes and spread all around outside of cake.

Step 8: Garnish with blueberries all around the bottom edge of the cake, then cover the top of the cake completely with blueberries.

Step 9: Serve.