Preheat oven to 350°F. Prepare three 8" cake pans with cooking spray and parchment.
In a medium bowl, combine eggs, egg whites, milk and vanilla. Set aside.
In bowl of electric mixer fitted with paddle attachment, combine dry ingredients together on low speed for 30 seconds.
Add butter and creamer, mixing on low speed until just combined. Increase to medium speed and mix for 1-2 minutes.
Scrape sides of bowl, then add egg mixture. Beat on medium speed until just combined.
Divide batter between three cake pans and bake for 25-30 minutes, until toothpick comes out clean.
Let cool on wire racks for 10-15 minutes, then remove cakes from pan and place on wire racks to cool completely.
To make buttercream, place 3/4 cup sugar in small saucepan and cover with a little water until sugar looks like wet sand. Cook on stovetop over high heat until it reaches 248°F on candy thermometer.
While sugar cooks, whip eggs whites in bowl of electric mixer fitted with paddle attachment on high until they reach soft peaks. Add remaining 1/4 cup sugar and mix on high until egg whites reach stiff peaks. You can keep mixing egg whites on high until the sugar is done cooking.
Once sugar reaches 248°F, immediately add to egg white mixture. Mix on high for 30 minutes.
After 30 minutes, add room temperature butter and mix on high for 5-10 minutes, until butter is fully combined.
Add vanillas and mix until just combined, then add blue food coloring until you reach desired color.
Make Birthday Cake Crumble. Set aside to cool.
Make Cinnamon Rolls. Set aside to cool.
Place melting chocolate and creamer in microwaveable bowl. Microwave in 30 second increments, stirring after each, until the chocolate is melted. Allow to cool.
Assemble cake, filling each layer with Birthday Cake Crumble.
Add crumb layer and place in fridge for at least 30 minutes.
Apply final layer of buttercream and place in fridge for at least 30 minutes.
Use a spoon to drizzle ganache down sides of cake and cover the top.
Add Birthday Cake Crumble and Cinnamon Rolls.
- 2 eggs + 1 egg white
- 1/2 cup whole milk
- 2 tsp pure vanilla extract
- 3 cups cake flour, sifted
- 1 3/4 cups sugar
- 1 Tbsp + 1 tsp baking powder
- 3/4 tsp salt
- 2 tsp cinnamon
- 12 Tbsp unsalted butter, room temperature
- 1/2 cup International Delight Cinnabon® coffee creamer
- 1 cup sugar, divided
- 5 egg whites
- 1 lb (2 cups) unsalted butter, room temperature
- 1 tsp clear imitation vanilla
- 1 tsp pure vanilla extract
- Blue food coloring
- Candy thermometer
- Birthday Cake Crumble
- Cinnamon Rolls
- 5 oz purple melting chocolate
- 1/4 cup International Delight Cinnabon® coffee creamer