I have been obsessed with baking lately. Be it baking sugar cookies and decorating them, baking cakes, trying out different types of frostings. I have been wanting to do it all. All this inspiration comes from visiting blogs like sweetopia, sweetapolita, bake at 350, and the list goes on. This recipe comes from sweetapolita’s blog. I love her website. She has the most amazing recipes. I have tried a few of her recipes like her cheesecake pops, sugar cookies and vanilla frosting and they are outstanding.
I originally set out to make a ruffle cake like this one. I had to make swiss meringue buttercream for it, which I have never tried before. Call me overambitious, I took on the project and tried making 15 cups on the first go. Sweetapolita has a detailed post on how to make SMB and I thought I could pull it off. Meticulously, I went about with the steps but I guess somewhere along the way, I messed up. Overheating the eggs and adding butter to the egg-sugar mixture when it wasn’t completely cool, may have been the problem. My SMB wasn’t as thick enough as I would have liked it to be. As for the taste, one of the best buttercreams I have tasted and also looked glossy and shiny. So I definitely wasn’t going to throw it all away. Plan B was put into action and I ended up making Rosie’s swirl cake instead. The rest of the buttercream was frozen away.
Ingredients for the cake- recipe by Sweetapolita
- 1 3/4 cups all purpose flour
- 2 cups granulated sugar
- 3/ 4 cup Cacao Barry Cocoa powder ( I used Pernigotti Cocoa)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs at room temperature, lightly beaten
- 1 cup strong, hot black coffee or expresso
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 1 tablespoon pure vanilla extract
- Preheat oven to 350 F. Butter and flour two – 8 inch round cake pans.
- In bowl of electric mixer fitted with the paddle attachment, sift all dry ingredients. Add remaining ingredients to mixture and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer).
- Divide among prepared pans. Batter will be liquidy.
- Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean, about 35 minutes. Try not to overbake.
- Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.
Swiss Meringue Buttercream: Recipe by Sweetapolita
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 1 pound unsalted butter, cut into cubes
- 2 teaspoons pure vanilla extract
- pinch of salt
Method to make SMB:
- Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
- With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed, gradually add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
- Add vanilla and salt and mix well.
- Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
- Can freeze for up to 6-8 weeks.