17 Swiss Buttercream Cake Recipe Cook Up Something Special!

Ingredients:

Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract

Buttercream Frosting:

• 2 cups unsalted butter, softened
• 5 cups confectioners' sugar
• 2 teaspoons vanilla extract
• ¼ teaspoon salt

Instructions:

Cake:

1. Preheat your oven to 350°F. Grease and line two 9-inch cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Gradually add the flour mixture and milk to the butter mixture, alternating between the two and beginning and ending with the flour mixture.
6. Mix in the vanilla extract until well combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Buttercream Frosting:

1. In a large bowl, beat the butter until light and creamy.
2. Add the confectioners' sugar, one cup at a time, beating well after each addition.
3. Mix in the vanilla extract and salt until smooth and well combined.

Assembling the Cake:

1. Place one cake layer on a serving plate and spread a layer of buttercream frosting on top.
2. Place the second cake layer on top and cover the entire cake with the remaining frosting.
3. For a professional touch, use a cake scraper to create a smooth and even finish on the sides of the cake.
4. Chill the cake in the fridge for 30 minutes before serving to allow the frosting to set.

Conclusion: