Instructions

Cake

1. Heat oven to 350 F.
2. Butter and flour two 6-inch cake pans well. Set aside.
3. Combine cooled coffee with coffee extract, buttermilk, egg yolks (keeping whites separated), and vanilla.
4. Whisk together flour, baking powder, and salt into its own bowl.
5. In a stand mixer with a paddle, beat butter until smooth.
6. Add sugars (both types can be mixed together) in batches while mixing.
7. Mix on medium speed until smooth and fluffy, about 5-6 minutes.
8. Add alternating batches of the flour mix with the wet mix.
9. Ensure mixture is combined well and smooth.
10. In a different bowl, beat egg whites only with a pinch of sugar until just stiff peaks.
11. Fold the egg whites into the mixed batter.
12. Transfer evenly to pans.
13. Bake until a knife comes just out clean, about 45 minutes. Tent the tops with foil if needed to prevent burning before center is cooked. Do not overcook.
14. Remove to cool completely.

Buttercream

1. Place the egg whites and 2 T sugar in a mixer bowl with a whisk attachment and set aside.
2. Combine the 3/4 cup sugar and water together in a small saucepan over medium-high heat.
3. Heat until candy thermometer reaches 220 F. Keep heating the sugar syrup while starting the mixer wiith egg whites on medium speed.
4. The goal is to have just stiff peaks of the egg whites when the sugar syrup reaches 248 F. If the whites are stiff prior to sugar reaching this temperature, reduce to lowest speed and wait for sugar syrup to reach temperature.
5. When sugar syrup reaches 248 F, remove immediately from the heat and reduce the mixer to low speed.
6. Carefully pour the sugar syrup into the mixing egg whites. Aim for where the whites meet the bowl, avoiding the sides of the bowl and avoiding the whisk itself as to not splash hot sugar.
7. The whites will expand and fluff. Add the coffee extract. Turn up the mixer speed to medium/medium-high and mix until the now meringue bowl is cooled to room temperature to touch, 15-20 minutes. (Too warm and the butter will melt and you will have to chill and re-whip, etc.).
8. Add butter in pieces while continuing to mix. Add salt. Continue to whip vigourously until smooth.

Finishing

1. Cut cake into layers as desired.
2. Fill between with buttercream.
3. Frost with buttercream and decorate as desired.
4. Enjoy! Find more recipes on SouthernFatty.com.
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