Frosted Sugar Cookie Cake

Preheat oven to 350 degrees.
Start by creaming 10 tbsp of softened butter together with 1 1/2 cups of granulated sugar.
Then add in 4 egg whites along with 1 tbsp of vanilla bean paste and mix for two minutes until it is paler and color and slightly fluffy.
In a small bowl sift together 2 1/4 cups of flour, 1 1/2 tsp of baking powder, 1/4 tsp of baking soda and 1/2 tsp of salt.
Alternate adding 1 cup of buttermilk and the dry ingredients to the butter/sugar/egg mixture. Mix until everything is incorporated.
Evenly divide the cake batter between 3 6" cake pans. Bake the cakes for 30-32 minutes, or until a cake tester/toothpick comes out clean from the centers. Let the cakes cool in the pans for 15 minutes, then transfer them to a cooling rack to completely cool.

Start by heat treating 3/4 cups of all purpose flour. (Raw flour can carry food borne illnesses if you didn't know!) Do this by spreading the flour out on a baking sheet and baking it at 350 degrees for five minutes. Then let it cool.
Meanwhile, cream 6 tbsp of softened, unsalted butter together with 1/3 cup + 2 tbsp of granulated sugar and 1/2 tsp of vanilla.
Add in the cooled flour and a pinch of salt and combine.
Lastly mix in 1-2 tbsp of milk until a cookie dough consistency is reached.

Melt 6 oz of chopped, high quality white chocolate and set aside to cool.
Add 1 1/2 cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
Add in the cooled white chocolate. It should be still liquid and room temperature, not hot as to melt the butter. Mix until fluffy again.
Then add in 1 1/3 cup of powdered sugar and 1/8 tsp of salt. Mix until light and fluffy.

Once the cakes are completely cooled assemble the cake. You can simply fill each layer with the sugar cookie dough filling, ice the outside with the white chocolate buttercream and then decorate as you see fit. However, if you are looking to make a really beautiful cake, follow the extra steps in the above blog post.