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1
Preheat oven to 350F (180C).
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2
Beat butter in mixer bowl until smooth.
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3
Beat in sugar until light and fluffy.
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4
Add eggs one at a time, beating well after each addition.
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5
Beat in vanilla.
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6
Beat in flour and salt just until combined.
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7
Spread 13 cup batter evenly on each inverted cake pan to within 1/4 inch of edge.
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8
Bake 10 to 12 minutes, until lightly browned around edges.
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9
With long, thin metal spatula, loosen each wafer and transfer to wire racks to cool completely.
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10
Repeat on buttered, floured pans with remaining batter to make a total of 12 wafers.
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11
Coffee buttercream: Heat milk in medium saucepan over medium heat just to boiling.
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12
Meanwhile, whisk egg yolks and sugar together in medium bowl.
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13
Gradually whisk in hot milk.
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14
Return mixture to saucepan; cook, stirring constantly, over medium-low heat until mixture thickens and coats back of spoon, about 6 minutes.
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15
Strain through sieve into mixer bowl.
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16
Stir in coffee powder and vanilla.
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17
Cool to room temperature.
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18
Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addition.
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19
To assemble, place 1 cake wafer on serving platter.
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20
Spread evenly with 13 cup buttercream.
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21
Add second wafer and 13 cup more buttercream; repeat with remaining wafers and buttercream, ending with wafer.
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22
Pipe remaining buttercream decoratively on top.
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23
Remove from refrigerator 30 minutes before serving.
