Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (3 sticks) unsalted butter, (room temperature)
  • 2 1/3 cups sugar
  • 3 large egg whites
  • 2 teaspoons vanilla extract
  • 3 cups cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 1/2 cups buttermilk
  • 3 large eggs
  • 4 large egg yolks
  • 1/2 cup water
  • 2 cups sugar
  • 3 cups (6 sticks) unsalted butter, (at room temperature)
  • 1/2 teaspoon salt
  • 3 tablespoons Jack Daniel's whiskey

Instruction

  • To make cake, preheat oven to 350 degrees with 1 rack one-third from the bottom of the oven and a second rack two-thirds from the bottom. Line three 9-inch cake pans with parchment paper rounds and spray with Baker's Joy or butter and flour.
  • In a medium bowl, combine flour, baking soda, salt, and baking powder.
  • Using an electric mixer, beat butter and sugar on medium speed with a paddle attachment until light and fluffy, about 2 minutes.
  • Scrape down sides of bowl and add egg whites and vanilla. Beat on medium speed for 1 minute.
  • Add 1/3 of flour mixture and beat on medium speed until incorporated.
  • Add half of buttermilk and beat on medium until mixed in.
  • Scrape down sides of bowl and repeat adding flour mixture and buttermilk, finishing with remaining 1/3 of flour. Batter will be thick and glossy.
  • Pour batter evenly into prepared pans. Set two cake pans on 1 oven rack and the third pan on the second rack, staggering them so cakes are not directly over each other.
  • Bake 25 to 35 minutes, until the tops are flat and browned.
  • Cool cakes in pans for 10 minutes. Invert onto racks to cool completely. (Cakes can be wrapped in plastic wrap and frozen for up to 3 weeks.)
  • For Buttercream, use an electric mixer with a whisk attachment to beat the eggs and egg yolks at high speed for 5 minutes.
  • Combine water and sugar in a medium saucepan and simmer until it reaches soft ball stage, between 234 and 240 degrees on a candy thermometer.
  • Quickly transfer the mixture to a heatproof liquid measuring cup.
  • In a very slow stream, add this liquid to the egg mixture while the mixer is on low speed.
  • Increase speed to medium and beat for about 7 minutes, until mixture has cooled. Bowl should just barely feel warm.
  • Add butter a half stick at a time and beat on medium speed for 20 seconds after each addition.
  • After all butter has been added continue to beat on medium speed for 3 minutes, until thickened slightly.
  • Stir in salt and whiskey.
  • Spread a thick layer of frosting on top of one cake layer. Add second layer and top it with a thick layer of frosting. Add the top layer and frost the top and sides.