Description
A stunning layered cake with Swiss meringue buttercream, perfect for graduation and celebrations.
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 (made with 1 cup egg whites, 2 cups sugar, and 2 cups unsalted butter)
- Edible flowers for decoration
- Gold leaf for decoration
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Combine the flour, baking powder, and salt in a large mixing bowl.
- Cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, then pour in the milk and vanilla, mixing well.
- Gradually add the dry mixture to the wet mixture, stirring gently.
- Divide the batter evenly between the pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cakes in their pans for 10 minutes before transferring to a wire rack.
- Frost with Swiss meringue buttercream and decorate with edible flowers and gold leaf.
Notes
Make-ahead: Cake layers can be baked a day in advance. Store wrapped at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg