Aprile's Kitchen

This elegant Swiss meringue buttercream cake features layers of moist cake frosted with silky smooth Swiss meringue buttercream. Perfect for special occasions, this cake is sure to impress with its rich flavor and beautiful presentation.

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk

For the Swiss Meringue Buttercream:

• 5 large egg whites
• 1 ¼ cups granulated sugar
• 1 ½ cups unsalted butter, softened and cut into pieces
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
5. Divide the batter evenly among the prepared cake pans and smooth the tops.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar has dissolved and the mixture reaches 160 degrees Fahrenheit.
8. Remove the bowl from the heat and use an electric mixer to beat the egg white mixture on high speed until stiff peaks form and the bowl is cool to the touch, about 10 minutes.
9. Gradually add the softened butter, a few pieces at a time, beating until well combined. If the mixture looks soupy, continue to beat until it comes together. Stir in the vanilla extract and a pinch of salt.
10. Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of Swiss meringue buttercream on top.
11. Place the second layer of cake on top and repeat the process. Add the final layer of cake on top.
12. Spread a thin layer of buttercream over the entire cake to create a crumb coat. Refrigerate for about 30 minutes to set the crumb coat.
13. Once set, use the remaining buttercream to frost the top and sides of the cake as desired.
14. Decorate as desired with additional toppings such as fresh fruit, chocolate shavings, or sprinkles. Slice and serve.