Small Vanilla Cake

Small Vanilla Cake Yield: 2 six-inch cakes For the cake: 2/3 c granulated sugar 8 tbsp unsalted butter, at room temperature 2 lg egg whites 1 tsp pure vanilla extract 1/4 tsp baking soda 1 tsp baking powder 2 c cake flour Pinch of Kosher salt 2/3 c whole milk For the frosting: 2 (8 oz) pkg cream cheese, at room temperature 8 tbsp unsalted butter, at room temperature 1-1/2 tsp pure vanilla extract 1 (16 oz) box Confectioners’ sugar For the cake: Preheat oven to 350 degrees F. Beat butter and sugar until light and fluffy. Add egg white and blend well. Add vanilla and mix. In a separate bowl, whisk together dry ingredients. Pour half of the dry ingredients into egg mixture, then mix. Pour in milk and mix. Finally, add remaining dry ingredients and mix until combined. Pour evenly into two greased four-inch pans. Bake for 15-20 minutes until golden brown and a toothpick comes out clean. Let cool for 5 minutes in the pan, then remove from pan and place on a rack to cool completely. Make your icing. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, butter and vanilla extract on low speed. Add the confectioners' sugar and mix until smooth. Frost cooled cake and sprinkle with edible glitter.