I had a client who loved vanilla but wanted something beyond the usual sweet frosting — a flavor that would stand out yet feel light, not heavy or overly sweet.
So, I thought, why not Swiss meringue buttercream? This Swiss buttercream holds its shape beautifully, and it’s a joy to work with when creating clean, smooth layers or delicate piping! And here comes my simple vanilla Swiss meringue buttercream cake!
Homemade Vanilla Swiss Meringue Buttercream Cake Is Golden
- The cake itself tastes fluffy and moist, while the Swiss meringue buttercream takes the game to the next level with its velvety, soft texture. Together, they create such a lovely, delicious combo!
- Swiss meringue buttercream isn’t as sugary as traditional frostings, so it’s ideal for anyone who wants a more balanced, classy flavor. I find it also goes well with other baking recipes like lemon meringue pie.
- Also, do you know that meringue buttercream is a dream for decorators? Once set, it’s stable enough to hold intricate designs and smooth finishes, even in warmer weather.
13 Basic Steps to Make Vanilla Swiss Meringue Buttercream Cake
Vanilla Butter Cake
Step 1. Curdle the Milk
Let’s make a quick homemade buttermilk, shall we?
In a small cup, stir together 180ml of milk and 1 tablespoon of lemon juice. Once done, let the mixture sit for 5 to 10 minutes so it thickens and curdles a bit. Your cake will turn out beautifully soft later on, trust me!
Step 2. Combine The Dry Ingredients
Now, in a medium bowl, whisk together 270g of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Just a quick stir will do, and set this bowl aside for later when you finish! These dry ingredients are the foundation of the cake’s structure, you see.
Step 3. Cream the Butter and Sugar
Next, in a large mixing bowl, beat 150g of butter, 30 ml of oil, and 130g of sugar at high speed. We are aiming for a fluffy, pale texture here, so 5 to 6 minutes is recommended.
Be sure to scrape down the sides and bottom of the entire bowl frequently so every bit of butter and sugar gets mixed in. The fluffier this mixture, the lighter your cake will be!
Step 4. Add the Eggs and Vanilla
It’s time for the eggs! Add them to the butter-sugar mixture one at a time and beat well after each addition to ensure they’re fully incorporated. Once all the eggs are in, add 1 tablespoon of vanilla extract and give it all another good whisk until everything is smooth and well blended. That’s how you add richness and wonderful vanilla flavor to your project!
Step 5. Alternate Adding Flour and Milk
Next, bring the dry ingredients and curdled milk into our butter-sugar-eggs mixture!
Sift in the dry ingredients (from Step 2) in three parts, alternating with the curdled milk (from Step 1) in two parts. Here’s how it works: flour, milk, flour, milk, flour. Gently mix after each addition, and then, for the final scoop of flour, use a hand mixer on low speed for about 30 seconds. Your batter should turn out light and smooth!
Step 6. Divide and Bake
Divide the batter evenly among three prepared 16cm (6-inch) cake pans. After that, place them in the oven and bake at 338°F (170°C) for 30 to 35 minutes.
You’ll know they’re done when inserting a toothpick into each cake’s center, and it comes out clean. The smell will be amazing! Let the cakes cool in their pans for about 10 minutes, then gently turn them out onto a wire rack to cool completely.
Swiss Meringue Buttercream
Step 7. Heat the Egg Whites and Sugar
In a heatproof bowl, add 3 egg whites. Place this clean bowl over a pot of simmering water, but make sure the bowl doesn’t touch the water. Add 140g of powdered sugar and a pinch of salt, then whisk constantly until the sugar dissolves and the mixture reaches 60°C (140°F). We’re a few steps closer to a smooth and glossy buttercream!
Step 8. Whip to Stiff Peaks
Take the egg white mixture off the heat, then whip on medium speed until stiff, glossy peaks form and the mixture has cooled to room temperature. This part usually takes me about 10 minutes (or more until I can see a smooth, cloud-like consistency).
Step 9. Add Butter, Vanilla, and Purple Coloring
With the mixer on medium speed, add 300g of room-temperature butter, a few pieces at a time. It may look a bit curdled at first — but don’t worry! Keep beating, and it will come together into a silky, smooth mixture.
After that, add 1 tablespoon of vanilla extract and then a tiny bit of purple coloring to help reduce any yellow undertones. Beat after each addition until everything is smooth and creamy.
Sugar Syrup (Optional for Extra Moisture)
Step 10. Make the Sugar Syrup
In a small saucepan, combine 100ml of water and 30g of sugar. Gently heat until the sugar dissolves completely, then let it cool to room temperature.
Lightly brush each cake layer with the syrup. You can skip this step entirely if desired, but trust me, the extra moisture it brings will make your cake twice as tender!
Assembly
Step 11. Stack and Fill the Layers
Place the first cake layer on your serving plate, then spread a layer of buttercream on top and smooth it out with a spatula. Repeat with the second layer.
Step 12. Top and Frost the Cake
Add the third/final cake layer on top, then spread the remaining buttercream over the entire cake so that it covers both the top and sides. Again, smooth it all out with a spatula or knife for a polished look.
Step 13. Decorate and Enjoy!
It’s time to decorate, my friends. Add any finishing touches you like — sprinkles, fruit, cream cheese frosting, or vanilla buttercream frosting. Now, you can slice and enjoy every creamy, fluffy bite of your frosted cake!
Extra Note
To get the best cake texture, let your butter, eggs, and milk reach room temperature before you start. Otherwise, cold ingredients will throw off the batter’s consistency and make the cake WAY denser than it should be.
FAQs
How long will the cake stay fresh?
You can keep this cake in the refrigerator for up to 3 days. Just let it sit at room temperature for 20–30 minutes before serving, so the buttercream softens slightly and the flavors really come to life.
Can I prep the cake layers or buttercream ahead of time?
Absolutely! The cake layers can be baked in advance, wrapped well, and kept at room temperature for up to 2 days or frozen for up to a month.
Can I customize the buttercream with flavors or colors?
Yes, go for it! A few drops of food coloring can add a fun touch, or try mixing in a bit of almond, coffee, or citrus extract for a new twist. Still, remember to add flavors or colors GRADUALLY to keep the buttercream texture creamy and smooth.
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Have fun with my vanilla cake recipe!
Vanilla Swiss Meringue Buttercream Cake
Ingredients
Vanilla butter cake recipe
- 1 tbsp lemon juice
- 270 g cake flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 30 ml oil
- 150 g unsalted butter
- 130 g sugar
- 3 eggs
- 1 tbsp vanilla extract
Swiss meringue buttercream recipe
- 3 egg whites
- 140 g powdered sugar
- 300 g butter room temperature
- 1 tbsp vanilla extract
- A few drops purple coloring
- A pinch salt
Others
- 30 g sugar + 100ml water for sugar syrup
- Sprinkles for decorating
Instructions
Vanilla Butter Cake
- Stir together 180ml of milk and 1 tablespoon of lemon juice. Set this aside for 5 to 10 minutes to let it curdle slightly.
- In a medium bowl, combine 270g of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Stir briefly, then set aside.
- In a large mixing bowl, beat 150g of butter, 30ml of oil, and 130g of sugar on high speed until the mixture is pale and fluffy, about 5 to 6 minutes.
- Add the eggs one at a time, beating well after each addition. Then, add 1 tablespoon of vanilla extract and whisk again until everything is well blended.
- Sift the flour mixture from Step 2 into the wet mixture in three additions, alternating with the milk from Step 1 in two additions (flour-milk-flour-milk-flour). Mix gently after each addition until just combined. For the final flour scoop, mix at low speed for about 30 seconds.
- Evenly divide the batter among three prepared 16cm (6-inch) pans. Bake at 338°F (170°C) for 30 to 35 minutes. Poke a toothpick into each cake’s center to see if it comes out crumb-free.
- Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Swiss Meringue Buttercream
- In a heatproof bowl, add 3 egg whites and place the bowl over a pot of simmering water. Add 140g of powdered sugar and a pinch of salt, then whisk constantly until the sugar dissolves and the mixture reaches 60°C (140°F).
- Remove the bowl from the pot, then whip the mixture at medium speed until stiff peaks form and it cools to room temperature (about 10 minutes).
- Gradually add 300g of room-temperature butter, a few pieces at a time, while beating on medium speed.
- Add 1 tablespoon of vanilla extract and a small amount of purple food coloring. Beat after each addition until fully blended.
Sugar Syrup (Optional)
- In a small saucepan, combine 100ml of water and 30g of sugar. Heat gently until the sugar completely dissolves, then let it cool to room temperature.
- Lightly brush each cake layer with the sugar syrup.
Assembly
- Place the first layer of cake on a serving plate. Spread a layer of Swiss buttercream on top and smooth it out with an offset spatula. Repeat with the second layer.
- Place the final cake layer on top, then spread the remaining buttercream over the top and sides of the cake. Smooth it out with a flexible spatula or knife.
- Decorate the cake however you like. Slice and enjoy!
