Three Layer Vanilla Cake with Strawberry Swiss Meringue Buttercream and Chocolate Glaze

• Produce

  • 1/2 cup Strawberry puree

• Refrigerated

  • 9 Egg whites
  • 5 Egg whites, large

• Baking & Spices

  • 4 1/2 cups All-purpose flour
  • 2 tsp Almond extract
  • 2 tbsp Baking powder
  • 4 oz Bittersweet chocolate
  • 2 2/3 cups Granulated sugar
  • 3 drops Pink food coloring
  • 1 3/4 tsp Salt
  • 1 Sprinkles
  • 1 tbsp Vanilla extract
  • 2 tsp Vanilla extract, pure

• Dairy

  • 3 sticks Butter, unsalted
  • 2 sticks Butter
  • 5 tbsp Butter, unsalted
  • 2 cups Buttermilk

• Other

  • 1-1/4 cups

Found on cookingforkeeps.com

Ingredients

• Vanilla Cake:
• 3 sticks unsalted butter, at room temperature
• 2-2/3 cups granulated sugar
• 9 egg whites, at room temperature
• 4 1/2 cups all-purpose flour
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 cups buttermilk, at room temperature
• 1 tablespoon vanilla extract
• 2 teaspoons almond extract
• Strawberry Buttercream:
• 5 large egg whites
• 1-1/4 cups
• 2 sticks butter + 4 tablespoons butter, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup strawberry puree
• ¼ teaspoon of salt
• A few drops pink food coloring (optional)
• Chocolate Glaze:
• 4 ounces bittersweet chocolate
• 5 tablespoons unsalted butter
• Sprinkles

Directions

• For the Vanilla Layer Cake:
• Preheat oven to 350° F. Butter three 8 x 2 round cake pans, and dust with flour, shaking out any excess flour.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until fluffy and pale, about 5-6 minutes. Lower the speed to medium and add the egg whites gradually, mixing until each one is incorporated.
• Whisk flour, baking powder and salt into a medium bowl. Mix vanilla and almond extracts into buttermilk.
• With the speed on low, alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated.
• Divide the batter evenly between the prepared pans. Tap cakes on counter to get air bubble out. Bake until a toothpick inserted in the middle of the cake comes out with just a few scant crumbs attached, about 30-35 minutes depending on your oven.
• Let pans cool on wire rack for 10 minutes, and then invert cakes onto racks. Let cool completely before icing.
• Strawberry Buttercream:
• Add egg whites and sugar to the bottom of a clean standmixer, and place the bowl over a pot of simmering water. Whisk just until sugar has melted.
• Transfer the bowl back to the mixer. Using the whisk attachment for the mixer, whip until the meringue is thick, glossy, and the bottom of the bowl is no longer hot, about 5-8 minutes.
• Switch to paddle attachment and, with mixer on low speed, add about ½ a tablespoon of butter at a time making sure each piece is completely incorporated before adding the last. I’ve never had a swiss merigne buttercream come together right away, I use Rosie’s instruction and chill it in the fridge for 10-15 minutes and then continue to mix on a low speed until it comes together, you may need to add a little bit more room temperature butter. Add vanilla, salt and strawberry puree, beat until combined. Add food coloring if necessary.
• For the glaze:
• In a microwave safe bowl, add butter and chocolate. Microwave in 25 second intervals, stirring in between each. Cool.
• Assembly:
• Cut tops off of cake layers to ensure even layers. For the first layer spread about ¼ of the frosting evenly on top. Top with second layer, spread another ¼ of the frosting, top with last layer. Spread about 1/8 of the buttercream thinly on top and sides of the cake.
• Chill for 30 minutes. Remove from fridge and spread remaining frosting on top and sides of cake. Use an offset spatula to ensure and even coating.
• If warm, chill for another 15 minutes.
• Pour the cooled chocolate glaze over the top.
• You can serve as is, but if you make ahead store in fridge and be sure to take out at least an hour before serving. The buttercream needs to be room temperate when consumed.