Recipe courtesy of Courtney Clark

Vanilla Butter Cake and Swiss Buttercream

  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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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

Swiss Butter Cream:

24 egg whites

6 cups sugar

2 tablespoons vanilla bean paste

14 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. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream.

Swiss Butter Cream:

  1. 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. Add vanilla and butter then whip until fluffy.

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