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Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
Step 2
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Step 3
Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Step 4
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Step 5
Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
Step 6
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Step 7
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Step 8
Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
Step 9
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Step 10
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
Step 11
Add vanilla and whip until smooth.
Step 12
Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
Step 13
Frost the top and sides of the cake and smooth with a bench scraper.
Step 14
If desired, use a decorating comb to give texture to the sides.***
Step 15
Mix confetti and nonpareils in a small bowl. Press sprinkles gently along the bottom of the cake and sprinkle along the top. For the speckled sides, I grabbed a pinch of sprinkles and tossed them randomly at the sides.
Step 16
Pipe rosettes using a 1M tip with remainder of frosting.
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