White Butter Cake with Vanilla Buttercream Frosting

Holy butter overload!  Between the cake (I doubled it) and the frosting, I used an entire pound of butter!!!  Anyway, my niece, Eden, was christened this past weekend.  Afterwards, my brother and his fiancee had a little get together at their house to celebrate with immediate family.  For that get together, they asked if I would make a cake.  They wanted a white cake, so I searched for a recipe online and came up with this one from Joy of Baking.  It was perfect because I needed to double the recipe for the pan I used, and I only had 6 eggs in the fridge, so I was all set.  The cake was a bit dry, but that could have been because I used half cake flour and half regular all-purpose flour.  It wasn't anything a side of ice cream couldn't fix!  I frosted the cake with this vanilla buttercream frosting that I found on Sing for your Supper.  It was quick to whip up and made more than enough frosting to cover the whole cake and pipe the edges/message.

For the Cake:
2 Eggs, separated
1 3/4 cups Cake Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Unsalted Butter, at room temperature
1 cup Sugar, divided
1 teaspoon Vanilla Extract
1/2 cup Milk
1/8 teaspoon Cream of Tartar

While eggs are still cold, separate them, placing the yolks in one bowl and the whites in another.  Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using, about 30 minutes.  In a mixing bowl, sift together the flour, baking powder, and salt.  In the bowl of an electric mixer, beat the butter until soft, about 1-2 minutes.  Add 3/4 cup of sugar and beat until light and fluffy, about 2-3 minutes.  Add the egg yolks, one at a time, beating after each addition.  Scrape down the sides of the bowl and add the vanilla extract, beating until combined.  With the mixer on low speed, alternately add the flour mixture and the milk, in three additions, beginning and ending with the flour.  In a clean bowl of the electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cram of tartar and continue beating until soft peaks form.  Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.  With a rubber spatula, gently fold in a little of the whites into the batter to lighten it, then fold in the remaining whites until combined.  Do not over mix the batter or it will deflate.
*Divide the batter evenly between two prepared (buttered and floured, or lined with parchment papered greased and floured) 8-inch round cake pans.  Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.  (I filled a larger pan with double the amount of cake batter, so it took a little longer).

For the Frosting:
2 sticks Butter, at room temperature
1/2 cup Milk
2 teaspoons Vanilla Extract
4-6 cups Powdered Sugar

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter.  Gradually add the powdered sugar, milk, and vanilla until you reach piping or spreading consistency.