Vanilla Cake with Swiss Meringue Buttercream
Ingredients
For the cake:
- 2 1/4 cups of flour
- 1 cup whole milk, at room temperature
- 1 teaspoons of almond extract
- 2 teaspoons of vanilla extract
- 6 egg whites (3/4 cup), at room temperature
- 1 3/4 cups of granulated sugar
- a pinch of salt
- 4 teaspoons of baking powder
- 10 tablespoons of unsalted butter
For the Swiss Meringue Buttercream:
- 5 egg whites (approximately 3/4 cups)
- 1 cup of sugar
- a pinch of salt
- 2 cups of unsalted butter, at room temperature, cut into small cubes
- 2 teaspoons of pure vanilla extract
- white food coloring (optional)
For the cake:
Preheat the oven at 350 degrees.
Spray two 9-inch round cake pans with nonstick baking spray.
Mix the milk, egg whites, vanilla and almond extract together.
In the bowl of an electric mixer, mix the flour, sugar, baking powder and salt. Gradually add the butter until the mixture resembles moist crumbs.
Add the milk and beat at medium speed until well combined.
Divide the batter evenly between the two cake pans (I personally prefer to weigh them, to make sure I have the exact quantity in both pans).
Bake for about 25 minutes, or until a thin skewer inserted in the middle comes out clean.
Let the cake cool down before inverting onto wire racks and let cool completely.
For the Swiss Meringue Buttercream:
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until the sugar has dissolved.
Attach the bowl to the mixer fitted with the whisk attachment. Whisk until stiff peaks form. Continue mixing, for about 10-12 minutes, until the mixture is fluffy and glossy, and completely cool.
With mixer on medium-low speed, add the butter one cube at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla and food coloring, if using. Switch to the paddle attachment, and continue beating until the frosting is completely smooth. Do not panic if the mixture looks clumpy, it's normal. Keep on beating and it will become smooth and glossy, after about 10 minutes.
You are then ready to assemble and decorate your cake! Enjoy!
