Description
A stunning cake that combines silky Swiss meringue buttercream with ethereal vanilla layers, perfect for celebrating graduation.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 large eggs
- Swiss meringue buttercream ingredients:
- 1 cup egg whites
- 2 cups sugar
- 2 cups unsalted butter
- For decoration: Edible flowers and gold leaf
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a large bowl.
- Cream the softened butter and sugar using a mixer until light and fluffy.
- Add the eggs one at a time, then mix in milk and vanilla extract.
- Gradually add dry ingredients to wet mixture, folding gently until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks.
- Frost the first layer with Swiss meringue buttercream, top with the second layer, and coat the entire cake with remaining buttercream.
- Decorate with edible flowers and gold leaf.
Notes
Make-ahead tips: Both the cake and buttercream can be made ahead. Store cakes at room temperature or in the fridge; buttercream can be refrigerated for one week.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg