Three Layer White Velvet Cake (With Optional White Frosting) - cooking recipe

Ingredients

CAKE
1 cup butter, softened
2 cups sugar
2 egg yolks, beaten (whites are used in frosting)
2 eggs
3/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted flour
FROSTING
2 egg whites (left over from using the yolks for the cake)
1 1/2 cups powdered 10x sugar
1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees.
Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
In a large bowl, cream the sugar and butter together.
Mix in egg yolks, then eggs, one at a time, beating well after each.
Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
Blend buttermilk and the flour alternately into the mixture in the large bowl.
Pour batter into the greased cake pans.
Bake for 20-25 minutes.
Let cool before frosting.
OPTIONAL ICING: Beat the egg whites to a stiff froth.
Beat in the powdered 10x sugar and vanilla extract.
Frost between layers.
Refrigerate leftovers.