Description
This decadent chocolate vanilla layer cake features a moist and tender vanilla cake base paired with a rich and creamy Chocolate Swiss Meringue Buttercream. The cake layers are perfectly baked and frosted with a smooth, glossy buttercream made by whipping melted chocolate into a velvety Swiss meringue buttercream, creating an indulgent yet airy treat ideal for celebrations and dessert lovers alike.
Ingredients
Vanilla Cake
- ⅓ cup unsalted butter (room temperature)
- 1 ⅔ cup white sugar
- ¼ cup neutral oil
- 4 large eggs (room temperature)
- 3 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 2 ¼ cups all purpose flour
- 1 cup buttermilk (room temperature)
Chocolate Swiss Meringue Buttercream
- 8 oz semisweet chocolate (melted and cooled)
- 1 cup white sugar
- 4 large egg whites (room temperature)
- 1 ⅓ cups unsalted butter (room temperature and cubed)
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
Instructions
- Prepare Vanilla Cake: Preheat your oven to 350℉ (175℃). Grease two 8-inch baking pans and line with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a stand mixer with paddle attachment, beat room temperature butter with neutral oil and sugar on medium speed for 2-3 minutes until creamy, grainy, and fluffy.
- Add Eggs and Vanilla: Incorporate eggs one at a time, beating well and scraping down the bowl after each addition, then mix in the vanilla extract thoroughly.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a separate bowl.
- Combine Batter: Alternately add one-third of flour mixture then half the buttermilk on low speed; repeat once more ending with the flour mixture. Mix just until smooth.
- Bake Cake Layers: Divide batter evenly into prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans 10-15 minutes, then transfer to wire rack to cool completely.
- Prepare Meringue: Fill a medium saucepan with an inch of water and bring to a simmer. In a clean bowl, whisk together egg whites and sugar. Place the bowl over simmering water (double boiler method), whisk constantly until sugar dissolves and mixture is white and opaque, about 5 minutes. Use a thermometer to reach 140°F (60°C).
- Whip Meringue: Transfer bowl to stand mixer fitted with whisk attachment. Beat on medium-high until glossy stiff peaks form and bowl cools completely, about 10-15 minutes (up to 20 in humid weather).
- Add Butter: Switch to paddle attachment. Add cubed butter one piece at a time at medium-high speed until fully incorporated, smooth and creamy, about 8-12 minutes.
- Incorporate Chocolate and Flavoring: Slowly mix in melted cooled semisweet chocolate, vanilla extract, and salt using a rubber spatula to blend completely into the buttercream.
- Assemble and Frost: Spread the chocolate Swiss meringue buttercream evenly over the cooled cake layers. Serve and enjoy your rich, fluffy chocolate frosted vanilla cake!
Notes
- Ensure all eggs and dairy are at room temperature for best cake texture.
- Use a clean, fat-free bowl to make the Swiss meringue; fat can prevent the egg whites from whipping properly.
- When heating sugar and egg whites, constantly whisk to prevent scrambling and to dissolve sugar completely.
- Allow the meringue to cool before adding butter to prevent melting and curdling the frosting.
- The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Bring refrigerated buttercream to room temperature and re-whip if it becomes too firm before frosting the cake.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
