Vanilla Butter Cake and Swiss Buttercream Recipe

Name: Vanilla Butter Cake and Swiss Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unsalted butter, room temperature; 1 1/4 cups sugar; 1/4 teaspoon salt; 1 teaspoon vanilla paste; 8 egg yolks, room temperature; 3 teaspoons baking flour; 1 1/4 cups all-purpose flour; 3/4 cup milk; Swiss Buttercream, recipe follows; 24 egg whites; 6 cups sugar; 2 tablespoons vanilla bean paste; ¼ cups butter

Servings: persons

3/4 cup unsalted butter, room temperature
1 1/4 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla paste
8 egg yolks, room temperature
3 teaspoons baking flour
1 1/4 cups all-purpose flour
3/4 cup milk
Swiss Buttercream, recipe follows
24 egg whites
6 cups sugar
2 tablespoons vanilla bean paste
¼ cups butter

1
Preheat oven to 350 degrees F.
2
In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed.
3
Add room temperature yolks and combine well.
4
Combine the baking flour and all-purpose flour.
5
Beat in half the flour and half the milk then add remaining milk and flour and combine well.
6
Then transfer batter to parchment lined sheet pan or 13-inch round cake pan.
7
Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
8
Assemble cake using the Swiss Buttercream.
9
Swiss Butter Cream:
10
Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature.
11
Add vanilla and butter then whip until fluffy.

3157

kcal

Calories

128

Fat

406

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup unsalted butter, room temperature, 1 1/4 cups sugar, 1/4 teaspoon salt, 1 teaspoon vanilla paste, and more.

Yes, Vanilla Butter Cake and Swiss Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Butter Cake and Swiss Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions