Prepare to embark on a decadent journey that will transform your kitchen into a gourmet bakery! This Chocolate Buttermilk Cake with Swiss Meringue Buttercream isn't just a dessert—it's a masterpiece that promises to elevate your baking skills and wow everyone who takes a bite. Imagine a rich, moist chocolate cake so tender it practically melts in your mouth, topped with a silky-smooth buttercream that's both luxurious and impossibly light.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake (9-inch)
Ingredients
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups unsalted butter (for buttercream)
- 4 cups powdered sugar (for buttercream)
- 4 large egg whites (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined.
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on medium speed using a hand mixer or stand mixer until just combined, being careful not to overmix.
- Slowly add the boiling water to the batter. The batter will be thin, but this is normal. Stir gently until the water is fully incorporated.
- Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the Swiss meringue buttercream. In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk the egg whites and sugar constantly until the sugar has dissolved and the mixture is warm to the touch (about 160°F or 70°C). This should take about 3-5 minutes.
- Remove the bowl from the heat and use a hand mixer or stand mixer to beat the egg white mixture on high speed until stiff peaks form and the mixture is glossy and cool to the touch, about 10 minutes.
- Once the meringue is ready, gradually add the unsalted butter, one piece at a time, mixing on medium speed until fully incorporated. The buttercream may look curdled at first, but keep mixing until it becomes smooth and creamy.
- Add the vanilla extract to the buttercream and mix until combined. Taste and adjust sweetness if necessary by adding more powdered sugar if desired.
- Once the cakes have cooled completely, place one layer on a serving plate or cake stand. Spread a generous layer of Swiss meringue buttercream on top of the first layer.
- Carefully place the second cake layer on top of the frosted layer. Use the remaining buttercream to frost the top and sides of the cake as desired.
- For a decorative touch, you can pipe additional buttercream on top or add chocolate shavings. Allow the cake to set for about 30 minutes before slicing to let the buttercream firm up slightly.
- Slice and serve your delicious Chocolate Buttermilk Cake with Swiss Meringue Buttercream. Enjoy!
Tips
- Always use room temperature ingredients to ensure smooth mixing and consistent texture.
- Sift dry ingredients to prevent lumps and create a more uniform cake batter.
- Don't overmix the batter—mix just until ingredients are combined to keep the cake tender.
- Use a digital thermometer when making Swiss meringue buttercream to ensure egg whites reach the correct temperature.
- If your buttercream looks curdled, keep mixing—it will eventually come together smoothly.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- For clean cake slices, use a hot knife and wipe it clean between cuts.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 6g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 110mg
