Name: Vanilla Layer Cake with Swiss Meringue Buttercream
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Western
Ingredients: 2 ¾ cups all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 1 cup unsalted butter, room temperature; 1 ¾ cups granulated sugar; 4 large eggs; 1 tbsp vanilla extract; 1 cup whole milk; 5 large egg whites; 1 ¼ cups granulated sugar; 1 ½ cups unsalted butter, softened; 1 tbsp vanilla extract; Gel food coloring (green, blush pink, ivory); ¾ cup raspberry jam (seedless or with seeds); Gold sugar pearls; Piping bags with flower tips

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This Vanilla Layer Cake with Swiss Meringue Buttercream is a timeless dessert that’s as stunning as it is delicious. Composed of three light, moist vanilla sponge layers, it’s filled with tangy raspberry jam and silky, delicately sweet Swiss meringue buttercream. Finished in pastel green with hand-piped blush and ivory florals and elegant golden sugar pearls, this cake is a showstopping centerpiece for weddings, birthdays, or any refined celebration.

Why You’ll Love This Recipe

Light and fluffy texture: The vanilla sponge layers are soft and tender, perfect for stacking.
Stable and smooth buttercream: Swiss meringue buttercream offers a luxurious, not-too-sweet frosting that pipes beautifully.
Elegant presentation: With pastel florals and gold accents, this cake doubles as a decorative centerpiece.
Balanced flavor: Sweet vanilla and buttery notes contrast beautifully with tart raspberry filling.
Customizable colors: Easily adapt the decoration tones to suit any occasion or season.
Ideal for celebrations: A sophisticated option for weddings, birthdays, baby showers, and more.
Make-ahead friendly: Layers and buttercream can be prepared ahead to ease your baking schedule.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Vanilla Cake:
2 ¾ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup unsalted butter, room temperature
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk

For the Swiss Meringue Buttercream:
5 large egg whites
1 ¼ cups granulated sugar
1 ½ cups unsalted butter, softened
1 tbsp vanilla extract
Gel food coloring (green, blush pink, ivory)

For the Filling:
¾ cup raspberry jam (seedless or with seeds, as preferred)

For Decoration:
Gold sugar pearls
Piping bags with flower tips

directions

Prepare the cake pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
Cream butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
Combine wet and dry: Add the flour mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Bake: Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
Make the Swiss meringue buttercream: In a double boiler, whisk the egg whites and sugar constantly until the mixture reaches 160°F (71°C) and the sugar is fully dissolved.
Whip the meringue: Transfer the mixture to a stand mixer and whisk until stiff, glossy peaks form and the bowl is cool to the touch (about 10 minutes).
Add butter: Switch to the paddle attachment and add softened butter a few tablespoons at a time, mixing until smooth. Add vanilla and divide into portions for coloring.
Assemble the cake: Level the cooled cakes. Spread an even layer of buttercream and a spoonful of raspberry jam between each layer.
Decorate: Cover the cake with a smooth layer of green buttercream. Use piping bags with floral tips to create rosettes in blush and ivory tones. Finish with gold sugar pearls.
Chill and serve: Refrigerate to set the decoration. Slice and serve at room temperature.

Servings and timing

Servings: 12 slices
Prep Time: 1 hour
Cooking Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories: 495 kcal per slice

Variations

Berry swap: Replace raspberry jam with strawberry, blackberry, or cherry preserves for a different fruit note.
Citrus twist: Add lemon or orange zest to the cake batter for added brightness.
Chocolate option: Use a chocolate Swiss meringue buttercream for a more decadent version.
Nutty addition: Add a layer of crushed pistachios or almond praline between layers for extra texture.
Mini cakes: Bake in smaller pans or cut into mini layers for individual servings.
Buttercream flavors: Infuse the buttercream with rosewater or almond extract for a floral or nutty variation.

storage/reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
Freezing: Cake layers and Swiss meringue buttercream can be frozen separately. Wrap well and store for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Not necessary for this cake. Allow slices to come to room temperature before serving.

FAQs

What makes Swiss meringue buttercream different from regular buttercream?

Swiss meringue buttercream is made by heating egg whites and sugar, then whipping into a meringue before adding butter. It’s smoother, silkier, and less sweet than American buttercream.

Can I make the cake layers in advance?

Yes, cake layers can be baked up to two days ahead. Wrap tightly and store at room temperature or freeze for longer storage.

How do I fix curdled Swiss meringue buttercream?

If your buttercream curdles, continue mixing—it usually comes together with persistent whipping. Warming the bowl slightly can also help.

Is gel food coloring necessary?

Yes, gel food coloring is recommended because it provides vibrant color without altering the texture of the buttercream.

Can I use fresh raspberries instead of jam?

You can use a raspberry compote or purée, but make sure it’s thick enough to not soak into the cake layers.

What tips are best for piping flowers?

Use a set of petal and leaf tips, such as Wilton 104 for petals and 352 for leaves, to create realistic florals.

Can this cake be made gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free.

Why does my Swiss meringue buttercream taste buttery?

If under-whipped, the butter flavor can dominate. Whip thoroughly to emulsify the fat and achieve a balanced taste.

How long can I leave the cake out before serving?

You can leave the cake at room temperature for up to 4 hours. After that, refrigeration is recommended.

What’s the best way to get smooth frosting?

Use an offset spatula and a cake scraper. Chill the cake between crumb coat and final coat for best results.

Conclusion

The Vanilla Layer Cake with Swiss Meringue Buttercream is a refined dessert perfect for special occasions. With delicate sponge layers, a balanced fruit filling, and elegant floral décor, it’s a treat that brings both beauty and flavor to the table. Whether you’re celebrating a milestone or simply indulging in the art of cake baking, this creation promises to impress every guest with its taste and sophistication.

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