1-First, preheat your oven to 350°F (175°C) and get two 9-inch round cake pans ready by greasing and lightly flouring them. This step sets the foundation for a cake that bakes evenly and slips out easily.

2-Next, in a medium bowl, sift together the 14 oz cake flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt to mix them well. Sifting helps avoid lumps and ensures everything blends smoothly. Then, in a large mixing bowl, combine the 6 oz softened unsalted butter with the 13 oz granulated sugar until it’s light and fluffy this usually takes about 4-5 minutes and is where the magic starts.

3-Now, add the 5 oz egg whites one at a time, beating after each to keep the batter airy. Follow that by mixing in the 2 teaspoons vanilla extract. Alternate adding the dry ingredients with the 10 oz buttermilk, starting and ending with the dry mix, and gently fold in the 4 oz vegetable oil for extra moisture. Pour the batter evenly into your pans and smooth the tops before baking for 30-35 minutes, or until a toothpick comes out clean.

4-After baking, let the cakes cool in the pans for 10 minutes, then move them to wire racks. If you’re adapting for dietary needs, swap in the right substitutes as needed. For more tips on flour types, you might want to look up nutrition facts for cake flour to see how it fits your routine.