3 cups gluten free flour with xantham gum, I highly recommend using Bob Red Mill’s 1:1 Gluten Free Baking Flour
1 tablespoon baking powder, I like to use aluminum free
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup softened butter
1 tablespoon pure vanilla extract, you can use imitation clear vanilla extract if you are want the cake being super white
1 1/4 cups milk
1 cup non-fat Greek yogurt
6 egg whites
2–3 cups preferred cake frosting
Pre-heat oven to 350 degrees F. Grease two 8 inch cake pans and set aside.
In a medium sized bowl add the flour, salt and baking powder and mix until combined.
In a large bowl beat together the butter and sugar for 4-5 minutes with an electric mixer, this way it will become light and fluffy. Next, add the vanilla extract and milk and mix again with your electric mixer. It will look a little curdled but that is ok!
Next, add in half of the flour mixture and mix until combined, followed by half of the yogurt and mix again. Repeat with the remaining flour mixture and yogurt.
Add the egg whites to a large bowl and beat until stiff peaks have formed, 3-4 minutes. Gently fold the egg whites into the cake batter until completely combined.
Pour equal amounts of cake batter into each cake pan and bake until sides are starting to brown and an inserted toothpick comes out clean, 30-35 minutes. Let cakes cool in the cake pans for about 5-10 minutes and then transfer to a wire rack and cool the rest of the way.
Once cakes are completely cooled you can frost them!