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Vanilla Layer Cake with Swiss Meringue Buttercream

Course Dessert
Cuisine Swiss
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 8


Vanilla Cake

  • 370 g all purpose flour 3 cups
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 vanilla bean
  • 220 g butter 2 sticks
  • 1/8 teaspoon salt
  • 340 g white granulated sugar
  • 3 eggs + 1 extra yolk
  • 250 ml whole milk 1 cup
  • 50 ml rum 1/4 cup

Swiss Meringue Buttercream

  • 6 egg whites
  • 300 g white granulated sugar 1 and 1/2 cup
  • pinch of salt
  • 220 g butter 2 sticks
  • 1 teaspoon vanilla extract
  • Food color of choice eg. Wilton Sky Blue


  1. Preheat the oven to 180C (350F) and coat two 20cm (8-inch) cake pans with non-stick spray and lightly flour the bottom. 

  2. Combine the flour, baking powder and baking soda in a bowl and whisk together.

  3. Slice the vanilla bean in half lengthwise and scrape out the seeds.

  4. In the bowl of a stand mixer, cream together the butter, salt, vanilla seeds and sugar until fluffy.

  5. With the mixer running on low, add in the eggs and yolk, one at a time and mix until smooth.

  6. Combine the milk and the rum. With the mixer running on low, add 1/3 of the flour mixture and then 1/3 of the milk and rum mixture until and continue in this order until the ingredients are all combined.

  7. Pour the batter into the prepared cake pans and bake for about 35 minutes* or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool completely.

  8. For the frosting, combine the egg whites, sugar and salt in a double boiler and cook until all sugar granules are dissolved and the mixture is warm to the touch. (About 70C or 160F). Then pour into the bowl of a stand mixer and whip until stiff peaks form (about 5-10 minutes). Slowly add in the cubed butter while continuously mixing. Lastly add the vanilla extract.

  9. Add food color of your choice and mix until the color is evenly distributed.

  10. Level the cake layers with a serrated knife and remove any large crumbs.

  11. Add frosting to the first layer and stack the second layer on top.

  12. Add a thin crumb coating to the cake and chill it in the fridge until the frosting is set.

  13. Then add a thicker layer and smooth the sides out with a bench scraper. 

  14. Add decorations of choice.