Preheat oven to 350°F. Line three 6 inch pans with parchment rounds, and grease with non-stick baking spray.

Mix together 2 cups + 2 Tbsp all-purpose flour, 2 cups granulated sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt in a large bowl. Use a stand mixer with a paddle attachment or hand mixer to mix on a low speed until combined.

Mix in 2/3 cup (1 & 1/3 stick) unsalted butter slowly into the dry mix, on a medium-low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in 2/3 cup or about 5 egg whites and mix on low until just incorporated and the batter looks wet.

Mix in 1 cup of buttermilk on a low speed. Scrape the sides and bottom of of the bowl as needed with a rubber spatula.

Add in 1 Tbsp of vegetable oil and 1 tsp vanilla extract. Mix at a medium-low speed until fully incorporated.

If desired, add in a couple drops of pink gel food coloring and stir by hand with a rubber spatula until the batter is evenly colored.

Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, and ensure they all have the same amount of batter. This guarantees your layers will bake to be the same height.

Bake for 32-35 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then run a small offset spatula around perimeter of the pan to separate the cake from the pan.

Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.

If desired, use a serrated knife to level the tops of the cake layers and remove caramelization from the sides. I like to do this right before I assemble my cake, to prevent them from drying out.

While the cake layers bake and cool, make the vanilla buttercream frosting.

Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment or hand mixer until smooth.

Slowly mix in 7 cups of powdered sugar on a low speed, 1 cup at a time. Halfway through, add in 2 Tbsp of heavy cream or milk to make it easier to mix.

Scrape the sides and bottom of of the bowl as needed with a rubber spatula.

Once the frosting is fully mixed and smooth, add in 1 Tbsp of vanilla extract and 1/2 tsp salt. Mix on the lowest speed for a couple minutes to help make the frosting silky smooth.

Wait to color the frosting until after the cake has been assembled and crumb coated.

If the frosting seems too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). If you're unsure how thick your frosting should be, you can learn what consistency you're looking for in my frosting consistency post.

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.

Spread an even layer of buttercream between each cake layer with a large offset spatula.

Add a thin coat of frosting around the the cake to fully cover the cake layers.

Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Color the remaining frosting pink with a couple drops of gel food coloring.

Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.

Chill the cake in the fridge while you cut out and create the fondant eyes, snout, ears, and tail for the pig.

Use a bit of leftover buttercream to stick the pieces of fondant onto the cake.