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Prepare oven at 350F (175C) and coat two 9-inch cake pans with butter or cooking spray to prevent sticking.
Combine dry ingredients in a medium mixing bowl, whisking flour, baking powder, and salt until evenly distributed.
Use an electric mixer to cream butter and sugar together, beating until the mixture becomes pale and develops a light, airy texture.
Incorporate egg whites individually into the butter mixture, ensuring each is fully blended before adding the next.
Stir vanilla extract into the batter, distributing the flavor evenly.
Alternate adding flour mixture and milk to the batter, mixing gently after each addition to maintain a smooth, consistent texture.
Divide batter equally between prepared cake pans, spreading it smoothly to ensure even baking.
Place pans in preheated oven and bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
Remove cakes from oven and allow them to rest in pans for 10 minutes to stabilize their structure.
Carefully transfer cakes from pans onto a wire cooling rack, letting them cool completely before applying frosting.