Pink Vanilla & Sprinkles Cake
For the Vanilla Layer Cake:
  • 1-1/2 cups 341 g(3 sticks) unsalted butter, at room temperature
  • 2-2/3 cups 540 g granulated sugar
  • 9 275 g egg whites, at room temperature
  • 4 1/2 cups 575 g all-purpose flour
  • 2 tablespoons 28 g baking powder
  • 1 teaspoon 8 g salt
  • 2 cups 480 mL buttermilk, at room temperature
  • 1 vanilla bean split & scraped or 1 tablespoon (15 mL) vanilla bean paste
  • 1 teaspoon 5 mL pure vanilla extract, best quality
For the Vanilla Buttercream:
  • 5 large 150 g egg whites
  • 1-1/4 cups 250 g granulated sugar
  • 1/2 cup plus 2 tablespoons 213 g light corn syrup
  • 2 cups 454 g (4 sticks) unsalted butter, at room temperature
  • 1 tablespoon 15 mL pure vanilla extract
  • pinch of salt
  • 1-2 drops pink gel food colour
For the Vanilla Layer Cake:
  1. Preheat oven to 350° F. Butter three 8" x 2" round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy and pale, about 5 minutes. Lower the speed to medium and add the egg whites gradually, mixing until fully incorporated.
  3. Sift the flour, baking powder and salt into a medium bowl. Mix vanilla extract and vanilla paste (or contents of vanilla bean) into buttermilk.
  4. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated.
  5. Divide the batter evenly between the prepared pans. (If possible, weigh the batter in each cake pan on a digital kitchen scale to ensure even layers.) Smooth with small offset palette knife, and bake until a toothpick inserted in the middle of the cake comes clean.
  6. Let pans cool on wire rack for 10 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
For the Vanilla Buttercream:
  1. Wipe a mixer bowl with dampened with some lemon juice to remove any traces of grease.
  2. Place the egg whites in the mixer bowl and, in the mixer fitted with the whisk attachment, whisk on medium-high speed until foamy.
  3. Gradually add 6 tablespoons (72 g) of the sugar and beat on high speed to medium peaks (the whites should be smooth, full, and shiny, and the peaks should curl a little).
  4. Combine the remaining 3/4 cup plus 2 tbsp. sugar and the corn syrup in a medium saucepan over medium-high heat, stirring briefly to dissolve the sugar. Continue to cook just until the mixture comes to a rolling boil; there should be bubbles covering the entire surface, and no pockets of sugar undissolved on the surface.
  5. Promptly remove the syrup from the heat and, with the mixer set on medium-high speed, slowly pour the hot syrup down the side of the bowl in a steady stream between the bowl and whisk, being very careful not to let the syrup hit the whisk (otherwise you end up with sticky hot syrup splatters stuck to the sides of the bowl).
  6. Set the mixer to medium speed and whisk until the bottom of the mixer bowl feels neutral to the touch. Add the butter in, 1 tablespoon at a time (doesn't have to be precise, just in small chunks), until it has all been incorporated.
  7. Add vanilla extract, pinch of salt, and a few drops of any food colouring gel you want to use, and beat until thickened and smooth.
Assembly of the Pink Vanilla Cake:
  1. Place bottom layer face-up on a cake stand, plate, or thin cake board. Spread and smooth ~ 1 cup frosting using a small palette knife. Repeat with second cake layer.
  2. Gently place third cake layer, face-down, on top.
  3. Spread a thin layer (also known as a crumb coat) all over cake using an the offset palette knife for the top and straight palette knife for the sides. Then, using a bench scraper, gently scrape off excess frosting from the cake, for a smooth finish. This works best while slowly spinning your rotating cake stand with one hand and holding the bench scraper with the other.
  4. Refrigerate your cake for at least 30-60 minutes.
  5. Use remaining frosting to decorate your cake.
  6. Add sprinkles or any other decorations that make you happy!