Ingredients

The following ingredients have 13 Servings
  • 1 1/4 cups (300ml) buttermilk
  • 3 large eggs
  • 2 large egg yolks
  • 1 tbsp vanilla extract
  • 2 1/2 cups (325g) all purpose flour
  • 1 1/2 cups (310g) sugar
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 9 cups (1035g) powdered sugar
  • 1 cup (114g) natural unsweetened cocoa powder
  • 2 tsp vanilla extract
  • 4–5 tbsp (60-75ml) water/milk
  • 1/4-1/2 tsp salt
  • Carousel sprinkle medley

Instruction

  • Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with parchment paper in the bottom and baking spray on the sides. 2
  • . Combine the buttermilk, eggs, egg yolks and vanilla extract in a large bowl, then separate about 3/4 cup of the mixture into another bowl or measuring cup. About 1 1/4 cups should remain in the other bowl. Set both aside.
  • . In a large mixer bowl, combine the flour, sugar, baking powder, baking soda and salt.
  • . With the mixer on the lowest speed, add the butter about a tablespoon at a time, allowing it to incorporate before adding the next tablespoon. As you add more butter, the mixture will start to clump together a bit a should end up resembling wet sand.
  • . Add the larger of the reserved egg mixture (about 1 1/4 cups) to the dry ingredients/butter mixture. Stir on the lowest speed until it’s incorporated, then scrape down the sides of the bowl. 6.
  • Increase the speed to medium high and beat until light and fluffy, about 45 seconds to a minute. Scrape down the sides of the bowl. 7.
  • Turn the speed down to low and slowly add the remaining egg mixture in a slow stream until incorporated. 8.
  • Scrape the sides of the bowl, then turn speed back up and mix until well combined, about 10-15 seconds. 9.
  • Divide the batter evenly between the three cake pans and bake 20-25 minutes or until a toothpick inserted comes out clean. 10
  • Remove cakes from the oven and allow to cool for 2-3 minutes, then turn out onto a cooling rack to cool completely. 11
  • To make the frosting, add the butter to a large mixer bowl and beat until smooth. 12
  • Slowly add half of the powdered sugar and mix until smooth. 13
  • Add the cocoa powder and vanilla extract and mix until well combined and smooth. Add 3-4 tablespoons of water or milk and mix until well combined and smooth. 14
  • Slowly add the remaining powdered sugar and salt and mix until smooth. Add additional water or milk, as needed to get the right consistency of frosting. 15
  • To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Refer to my tutorial, if needed. 16.
  • lace the first cake on a serving plate or a cardboard cake round. 17.
  • pread about 1 cup of frosting evenly on top of the cake. 18.
  • dd the second layer of cake and another cup of frosting. 19.
  • op the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. 20.
  • se a decorating comb to add pattern to the sides of the cake, if desired. 21.
  • ipe shells of frosting around the top edge of the cake. I used Ateco tip 844. 22.
  • dd a few sprinkles to the top of the cake. I used this sprinkle mix. Store in an air-tight container until ready to serve. Cake is best for 3-4 days.