1. For the Cake:2. Preheat your oven to 350°F. Grease and flour two 8-inch round cake pans. Line with parchment.3. In a large bowl, whisk the cake flour, sugar, salt, baking powder, and baking soda.4. Add the ¾ cup softened butter. Mix on low speed until the mixture resembles wet sand.5. In a separate small bowl, whisk the buttermilk, vegetable oil, 5 egg whites, 1 Tbsp vanilla, and pink food coloring.6. Slowly pour the wet ingredients into the flour mixture with the mixer running on low. Mix until no lumps remain, but do not overmix.7. Pour the batter evenly into the prepared cake pans.8. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.9. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.10. 11. For the Buttercream:12. In a large bowl, beat the 1 ½ cups softened butter with an electric mixer on medium speed until creamy and pale (about 3-5 minutes).13. Add the powdered sugar, milk, and 1 Tbsp vanilla extract.14. Beat on low speed until the sugar is incorporated, then increase to high speed and beat for 3-5 minutes until light and fluffy.15. 16. For Assembly:17. Place one cooled cake layer on a serving plate.18. Spread about half of the frosting on top.19. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.