Tender white cake layers with watermelon simple syrup, watermelon buttercream and lime curd.
Preheat your oven to 325 degrees F. Prepare four 6-inch or three 8-inch cake pans by spraying each pan with nonstick spray, lining the bottoms with parchment rounds and spraying the pans again. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar until light and fluffy, about 2 minutes.
Add the egg whites, one at a time, mixing well between each addition, followed by the vanilla. Once combined, mix on medium-high for 1 minute. Add a drop of pink food gel and stir to combine.
In a medium bowl, combine the flour, the baking powder, and the salt. Whisk to combine.
With the mixer on low speed, alternately add the flour mixture with the buttermilk mixture to the butter mixture in your large mixing bowl.
Bake the cake layers for 30 to 33 minutes, until a toothpick inserted in the center comes out clean or with only a few crumbs on it. Let cool in the pans for about 10 minutes before inverting onto cooling racks to cool completely .