Description
Delicate vanilla mini cakes with a stunning ombre Swiss meringue buttercream frosting. Perfect for celebrations or a special treat!
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups (300ml) buttermilk
- 6 large egg whites
- 1 1/4 cups (250g) granulated sugar
- 1 1/2 cups (3 sticks or 340g) unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- Gel food coloring (various shades of your chosen color)
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour 6-inch cake pans (3 or 4). Line bottoms with parchment paper rounds.
- Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream Butter and Sugar: Cream together softened butter and granulated sugar in a large bowl until light and fluffy (3-5 minutes).
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Alternate Wet and Dry: Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined.
- Divide and Bake: Divide batter evenly among prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let cakes cool in pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Combine Egg Whites and Sugar: In a heatproof bowl set over a saucepan of simmering water, combine egg whites and sugar.
- Whisk Until Dissolved: Whisk constantly until sugar is completely dissolved and mixture is hot to the touch (5-7 minutes).
- Whip to Stiff Peaks: Remove bowl from heat and transfer to stand mixer. Whip on high speed until stiff, glossy peaks form and bowl is cool to the touch (8-10 minutes).
- Add Butter Gradually: With mixer on medium speed, add softened butter a few tablespoons at a time, waiting until each addition is fully incorporated.
- Add Vanilla and Salt: Once all butter is added and buttercream is smooth and creamy, stir in vanilla extract and salt.
- Divide the Buttercream: Divide Swiss meringue buttercream into several bowls (3-4).
- Color the Buttercream: Add a tiny amount of gel food coloring to each bowl, creating different shades of your chosen color. Mix well after each addition.
- Level the Cakes: If cake layers are uneven, use a serrated knife to level them.
- First Layer: Place one cake layer on a cake board or serving plate.
- Frosting: Pipe or spread a layer of the darkest shade of buttercream on top of the first cake layer.
- Second Layer: Place the second cake layer on top of the frosting.
- More Frosting: Pipe or spread a layer of the next shade of buttercream on top of the second cake layer.
- Repeat: Repeat steps 4 and 5 with the remaining cake layers and buttercream shades, working your way up to the lightest shade on top.
- Crumb Coat: Apply a thin layer of buttercream all over the cake to seal in any crumbs. Chill in the refrigerator for at least 30 minutes.
- Final Frosting: Apply a final, thicker layer of buttercream to the cake, creating a smooth and even finish.
- Ombre Swirls (Optional): Pipe swirls of the different shades of buttercream on top of the cake.
- Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes before serving.
Notes
- Use gel food coloring for vibrant colors.
- Start with a small amount of coloring and add more gradually.
- Use a kitchen scale for accurate measurements.
- Don’t overmix the batter.
- Cool the cakes completely before frosting.
- Chill the cake to help the buttercream set.
- Buttercream Consistency: If it’s too soft, chill it in the refrigerator for a few minutes. If it’s too stiff, add a
- Prep Time: 45 minutes
- Cook Time: 30 minutes