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Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with
a mixer at medium speed until well blended (about 5 minutes). Add
eggs and egg whites, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, salt, and baking soda; stir well with
a whisk. Add flour mixture and buttermilk alternately to sugar
mixture, beginning and ending with flour mixture; beat well after
each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking
spray; sharply tap pans once on counter to remove air bubbles.
Bake at 350° for 20 minutes or until wooden pick inserted in center
comes out clean. Cool in pans 10 minutes on a wire rack; remove
from pans. Cool completely on wire rack.
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To prepare frosting, place 2 tablespoons butter and the next 4
ingredients (2 tablespoons butter through cream cheese) in a large
bowl; beat with a mixer at high speed until fluffy. Add powdered
sugar, and beat at low speed just until blended (do not overbeat).
Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with
remaining cake layer. Spread remaining frosting over top and sides
of cake. Store cake loosely covered in the refrigerator.
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