Preheat the oven to 335˚F.

Using an electric mixer, combine the dry ingredients for the cake.

In another bowl, combine egg whites, 3/4 cup buttermilk, 1/4 cup oil, and vanilla.

Add butter to the flour mixture using the mixer until a crumbly mixture forms.

Combine the remaining buttermilk with oil. Add the oil mixture to the flour mixture and mix for 2 full minutes.

Add the egg white mixture to the batter in 3 lots, mixing well between each addition.

Pour the batter into greased and lined 8” cake pans.

Bake for 35-40 minutes or until a knife inserted in the center comes out clean. Tap cake pans onto a cutting board as soon as they are out of the oven to help even out the cakes.

Allow to cool for 10 minutes before running a knife along the edges and removing from pans. Cool for at least 30 minutes in the refrigerator before frosting.

Add flour and sugar to a small saucepan. Whisk together and cook over medium heat for 2 minutes to cook the flour.

Add milk and raise the heat to medium-high. Cook for 2 minutes or until thickened like pudding. Remove from heat and allow to cool completely.

Use a clean electric mixer to cream butter for 1 minute.

Add one spoonful of the milk mixture at a time, blending between each addition.

Add the remaining ingredients. Whip until smooth and creamy.

Cut the tops off cakes if they are uneven. Place one on a serving dish.

Spread a layer of frosting on top. Place the other cake on top.

Spread a thin layer of frosting all over the cakes to seal the crumbs in.

Use the remaining frosting to frost the top and sides of the cake.

Cut into slices to serve and garnish with sprinkles, white chocolate shavings, or berries if desired.