Preparation Steps

• Preheat the oven to 350°F. Prepare three 8-inch cake pans with parchment paper and grease the sides.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the butter, vegetable oil, and sugar until light and fluffy, about 2-3 minutes.
• Add the egg whites in three additions, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Add half of the dry ingredients to the wet ingredients and mix until combined. Then add the milk and vanilla extract and mix well. Finally, add the remaining dry ingredients and mix until smooth.
• Divide the batter evenly between the prepared pans and bake for 20-23 minutes or until a toothpick inserted into the center comes out with a few crumbs.
• Remove cakes from the oven and cool in pans for 2-3 minutes before transferring to wire racks to cool completely.
• For the frosting, beat the butter until smooth. Gradually add powdered sugar, then vanilla, cream, and salt, mixing to desired consistency. Beat on medium-high speed for 3-5 minutes to whip.
• Trim the cake layers to level if necessary. Spread 1 cup of frosting on the first layer, stack the second, and repeat. Frost the outside of the cake smoothly.
• Decorate with piped shells or rosettes as desired. Store the cake in an airtight container.