Step 1: Setting Your Foundation

• Preheat your oven to 335°F (168°C) and position your oven rack centrally. This slightly lower-than-usual temperature allows for a more even rise.

• Prepare three 8-inch round cake pans by greasing them thoroughly, lining the bottoms with parchment circles, and lightly flouring the sides. This triple-layer of protection will help prevent sticking.

Step 2: Creating Your Dry Mixture

• In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined.

• Sift the mixture twice to ensure an even distribution of leavening agents and to eliminate clumping, which could affect the cake’s texture.

Step 3: Emulsifying Your Base

• In a stand mixer with a paddle attachment, beat the butter on medium speed for about 3 minutes, until it becomes fluffy.

• Gradually add the sugar, beating for 2 minutes, then increase to medium-high speed for another 4 minutes. The butter-sugar mixture should appear light and airy.

Step 4: Incorporating Protein Elements

• In a separate bowl, lightly whisk the egg whites, whole eggs, and vanilla paste.

• With the mixer running on low, add the egg mixture to the butter-sugar base in three parts, allowing 30 seconds of mixing between additions. Be sure to scrape down the bowl thoroughly after each addition.

Step 5: Building Final Batter Structure

• On the lowest setting of your mixer, add the sifted dry ingredients in four parts, alternating with the buttermilk in three parts (beginning and ending with dry ingredients). Mix each addition just until incorporated—about 10-15 seconds.

• After the final addition, gently fold the mixture with a silicone spatula using J-shaped strokes to preserve air bubbles while ensuring everything is mixed.

Step 6: Baking With Precision

• Divide the batter evenly among the three prepared pans using a kitchen scale to ensure uniformity (around 440g per pan).

• Tap each pan on the counter twice to release large air bubbles.

• Bake for 28-32 minutes or until the cake edges pull slightly away from the sides and the center springs back when touched.

Step 7: Cooling Strategically

• Allow the cakes to cool in the pans for 20 minutes. This prevents moisture loss and stabilizes the structure.

• Run an offset spatula around the edges, then invert the cakes onto a cooling rack. Peel away the parchment immediately to prevent sticking.

• Let the cakes cool completely before handling further.

Step 8: Crafting Luxurious Frosting

• In a clean mixer bowl, beat the butter on medium-high speed for 3-4 minutes until it’s light and pale in color.

• Reduce speed to low, then gradually add sifted confectioners’ sugar one cup at a time. After each addition, whip briefly to incorporate.

• Add the heavy whipping cream, vanilla extract, and salt, and beat on high for 4-5 minutes until the frosting is light and fluffy.

Step 9: Architectural Assembly

• Place the first cake layer on a serving plate and use parchment strips around the edges to catch any frosting drips.

• Spread ¾ cup of frosting evenly over the first layer, reaching the edges.

• Gently place the second layer on top and repeat with frosting.

• Add the final cake layer (bottom-side-up for the flattest surface) and apply a thin crumb-catching layer of frosting over the entire cake.

• Refrigerate the cake for 25 minutes to set the crumb coat.

Step 10: Artistic Expression

• Apply the final frosting layer using an offset spatula or bench scraper to achieve your desired finish—smooth, swirled, or rustic.

• Use a piping bag with decorative tips to add any finishing touches like decorative swirls or rosettes.

• Position any fondant decorations, edible glitter, or fresh flowers using precision tweezers for a professional touch.