This six layer cake recipe is made of very thin layers of cake.
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Preheat the oven to 350 degrees F.
Grease six 9 inch cake pans and line with parchment paper.
In a small saucepan, bring milk to a boil and then turn off and let cool to room temperature.
Sift together the flour, baking powder and salt. Set aside.
In a separate bowl, beat together egg whites.
Cream the sugar and butter, then add the egg whites a little at a time. Add the milk and vanilla and mix well.
In sections, mix wet and dry ingredients together.
Divide the batter equally into the 6 pans and bake for 12 - 15 minutes each or until a cake tester inserted in the center comes out clean.
Remove from oven, let cool and then cover with a wire rack, flip carefully.
Allow cakes to cool fully.
In a large bowl, beat together the butter and cream cheese with an electric mixer.
With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy.
Beat in the vanilla extract.
Place first layer of cake on a serving plate, alternate frosting and cake layers.
In a small bowl mix together the sugar and cinnamon, sprinkle over top of cake.