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Moist and Soft Vanilla Cake & Swiss Meringue Buttercream
Recipe

14 INGREDIENTS • 10 STEPS • 1HR 20MINS

Moist and Soft Vanilla Cake & Swiss Meringue Buttercream

5.0
4 ratings
Learn how to make a moist vanilla cake and learn how to decorate a cake with simple decoration techniques for cakes. This is the best vanilla cake recipe ever. This vanilla cake recipes is moist, fluffy and tasty. You can use any frosting you prefer, such as vanilla buttercream, Swiss meringue buttercream, or chocolate frosting.
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Moist and Soft Vanilla Cake & Swiss Meringue Buttercream
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author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Learn how to make a moist vanilla cake and learn how to decorate a cake with simple decoration techniques for cakes. This is the best vanilla cake recipe ever. This vanilla cake recipes is moist, fluffy and tasty. You can use any frosting you prefer, such as vanilla buttercream, Swiss meringue buttercream, or chocolate frosting.
1HR 20MINS
Total Time
$7.72
Cost Per Serving
Ingredients
Servings
4
US / Metric
Egg
7
Eggs, separated
egg whites only
Unsalted Butter
1 1/2 cups
Pure Vanilla Extract
2 Tbsp
Pure Vanilla Extract
Butter
1/2 cup
Oil
1/4 cup
Oil
Sour Cream
1/2 cup
Milk
1/2 cup
Baking Powder
1/2 Tbsp
Baking Powder
Baking Soda
1/2 tsp
Baking Soda
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
1990
Fat
123.3 g
Protein
24.8 g
Carbs
197.0 g
Add to plan
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Moist and Soft Vanilla Cake & Swiss Meringue Buttercream
Save
author_avatar
In the Kitchen with Jonny
Hello, I'm Jonny. I was born in New York City but I grew up in the Dominican Republic. Cooking and baking are my passion, and I share my favorite recipes for desserts and savory dishes.
https://www.youtube.com/channel/UCGKAhUMPWsdLT1vb3hl1Dtg
Cooking InstructionsHide images
step 1
In a medium pot, add about 1-inch of water and bring to a simmer.
step 1 In a medium pot, add about 1-inch of water and bring to a simmer.
step 2
Add the Eggs (7) and Granulated Sugar (2 cups) to the bowl of a stand mixer and whisk together. Place mixing bowl over pot of simmering water. Whisk constantly until sugar is dissolved into the egg whites, mixture should reach 160 degrees F (70 degrees C) (takes about 3-5 minutes). Place bowl in the freezer for 10-15 minutes to cool a bit.
step 2 Add the Eggs (7) and Granulated Sugar (2 cups) to the bowl of a stand mixer and whisk together. Place mixing bowl over pot of simmering water. Whisk constantly until sugar is dissolved into the egg whites, mixture should reach 160 degrees F (70 degrees C) (takes about 3-5 minutes). Place bowl in the freezer for 10-15 minutes to cool a bit.
step 3
Place bowl into your stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 10-15 minutes), the bottom of the bowl feels at room temperature and not hot or warm. You can wait for it to cool down before adding Unsalted Butter (1 1/2 cups).
step 3 Place bowl into your stand mixer fitted with whisk attachment. Beat on medium-high speed until stiff glossy peaks form (about 10-15 minutes), the bottom of the bowl feels at room temperature and not hot or warm. You can wait for it to cool down before adding Unsalted Butter (1 1/2 cups).
step 4
Once bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 tablespoon at a time. Once all butter is in, increased speed to high and beat the buttercream until has reached a thick whipped consistency (3-5 minutes). If the buttercream is liquidy, place in the fridge for 30-60 minutes then whip.
step 4 Once bowl is at room temperature, switch to paddle attachment, reduce to medium speed and add butter 1 tablespoon at a time. Once all butter is in, increased speed to high and beat the buttercream until has reached a thick whipped consistency (3-5 minutes). If the buttercream is liquidy, place in the fridge for 30-60 minutes then whip.
step 5
Add Pure Vanilla Extract (1 Tbsp) and mix until is well blended. Set aside Swiss Meringue Buttercream until ready to decorate.
step 6
Preheat oven to 350 degrees F (180 degrees C). Line two cake pans with parchment paper or butter and flour the pans. In a medium bowl sift All-Purpose Flour (2 cups), Baking Powder (1/2 Tbsp), Baking Soda (1/2 tsp) and Salt (1/2 tsp). Set aside
step 6 Preheat oven to 350 degrees F (180 degrees C). Line two cake pans with parchment paper or butter and flour the pans. In a medium bowl sift All-Purpose Flour (2 cups), Baking Powder (1/2 Tbsp), Baking Soda (1/2 tsp) and Salt (1/2 tsp). Set aside
step 7
In a large bowl, cream together Butter (1/2 cup), Caster Sugar (1 cup) and Oil (1/4 cup) until fluffy. Add Pure Vanilla Extract (1 Tbsp) and Farmhouse Eggs® Large Brown Eggs (3), add the eggs 1 at a time and mix. Mix in Sour Cream (1/2 cup) and Milk (1/2 cup). Add flour mixture and whisk until there’s no lumps.
step 7 In a large bowl, cream together Butter (1/2 cup), Caster Sugar (1 cup) and Oil (1/4 cup) until fluffy. Add Pure Vanilla Extract (1 Tbsp) and Farmhouse Eggs® Large Brown Eggs (3), add the eggs 1 at a time and mix. Mix in Sour Cream (1/2 cup) and Milk (1/2 cup). Add flour mixture and whisk until there’s no lumps.
step 8
Divide the cake batter in the cake pans. Spread eventually with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. (If you use 3 cake pans the cakes will be done in 20-25 minutes)
step 8 Divide the cake batter in the cake pans. Spread eventually with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. (If you use 3 cake pans the cakes will be done in 20-25 minutes)
step 9
Once cakes are baked, allow them to be on the pan for 5 minutes then remove from pan. Allow cakes to cool completely before adding any kind of frosting you prefer.
step 9 Once cakes are baked, allow them to be on the pan for 5 minutes then remove from pan. Allow cakes to cool completely before adding any kind of frosting you prefer.
step 10
Frost and decorate the cake based with the Swiss Meringue Buttercream. Serve and enjoy!
step 10 Frost and decorate the cake based with the Swiss Meringue Buttercream. Serve and enjoy!
Tags
Shellfish-Free
Vegetarian
Dessert
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