I have made this cake twice so far. This was my daughters first smash cake. The taste was so good, I had to try it again.
As far as the frosting goes, I wanted to try a frosting that was not too sweet and easy to work with. The adults enjoyed this frosting and asked for second servings. I don’t think this frosting will end up in the trash unlike many sugary frosting.
The ingredients below makes two 8 inch or two 9 inch cake.
Ingredients for cake:
- Unsalted butter – 1 cup, at room temperature
- All purpose flour – 2 + 1/2 cups
- Baking powder – 1/2 tsp
- Baking soda – 1/2 tsp
- Salt – 1 tsp
- Sugar – 1 + 1/2 cups
- Whole Egg – 2
- Egg yolks – 3
- Vanilla extract – 2 tsp
- Buttermilk – 1 cup
- Preheat oven to 350F.
- Butter cake pan and line the bottom of the pan with parchment paper.
- Butter the parchment paper.
- Sprinkle the entire pan with flour and tap out the excess flour.
- In a bowl, whisk flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat butter and sugar until light and fluffy.
- Add egg and egg yolk one at a time and beat after each addition.
- Beat in vanilla.
- Alternately beat in flour mixture and buttermilk. Mix just until combined.
- Divide batter between pans and smooth the tops.
- Bake for 32 to 35 minutes until a toothpick inserted in the center comes out clean.
- Let it cool in the pan for 10 minutes.
- Loosen the edges and invert the cake onto a wire rack and let it cool down completely.
Makes 6 cups of frosting.
Ingredients for Swiss Meringue Buttercream:
- Unsalted butter – 1 lb (4 sticks) at room temperature
- Sugar – 1 + 1/2 cups
- Egg whites – 6
- Vanilla extract – 1 tsp
- Mix butter until fluffy. Transfer to a bowl and set it aside.
- In a double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes.
- Transfer to a clean bowl of an electric mixer, beat on high until fluffy and cooled about 10 minutes.
- Reduce mixer to medium-low; add 1/4 cup of butter at a time, beating after each addition.
- Mix in vanilla.
- Beat on low-speed for 3 to 5 minutes.
- The frosting can stay at room temperature if using on the same day.
- Can be stored in refrigerator up to 3 days in an airtight container. Bring it to room temperature and beat until smooth.
Assembling the cake:
- Pipe little frosting on the cake base and place the cake on it. Make sure that the cake is centered on the base.
- Frost the top of the cake.
- Place the second cake on top of it and crumb coat the cake.
- Crumb coating – coat the entire cake( the top and the sides) with very little frosting. A crumb coat is a baker’s trick for sealing in the moisture of a cake, and for making frosting the cake easier. It is a thinned layer of frosting applied to the cake, as it is almost cool, or just cooled. This layer is allowed to set in the refrigerator before the cake is frosted and decorated. It seals in any crumbs so they don’t show up later when the cake is frosted.
- The frosting with hold the crumbs of the cake and give you a neat working area.
- Refrigerate cake for half an hour.
- Now frost the entire cake as desired.