Just in time for the holiday festivities, this Very Berry Swiss Meringue Buttercream Cake is just what your weekend celebration needs.
Tons of red and blue berries make it patriotic without looking like you tried too hard while the homemade vanilla cake layers with vanilla swiss buttercream will suggest otherwise. Minus the quirky swiss buttercream, this cake is really NOT that difficult.
I didn’t really know what I wanted to make for tomorrow (it’s the Fourth of July in case you’ve been hiding under a rock) but participated in the Sprouts Grand Opening Celebration over the weekend and strawberries were 98 cents for 1 lb container. Ninety eight cents. Holey moley.
And do you know what strawberries are in addition to being on serious sale?
Red. Strawberries are red.
And the American flag is also red, too. Into my buggy they went along with their dear friends Miss Blackberry and Mr. Blueberries.
- For the Cake:
- 1 stick unsalted butter, at room temperature
- 1/2 cup canola oil
- 3 cups sugar, divided
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk (whole)
- For the Vanilla Swiss Buttercream:
- 4 large egg whites
- 1 cup sugar
- 1 1/2 cups unsalted butter, at room temperature, cubed
- 1 teaspoon vanilla extract
- Assorted berries.
- Preheat the oven to 350 degrees. Line 3 8-inch round cake pans with parchment circles, spray lightly with nonstick cooking spray and set aside.
- Combine the butter, oil and 2 cups of sugar in the bowl of a stand mixer and beat until light and fluffy. Add the eggs, one at a time, scraping down the bowl between each addition. Beat in 1 tablespoon of vanilla.
- In a medium sized bowl, whisk together the flour, baking powder and salt. Add a third of the dry ingredients to the butter mixture and beat on low until incorporated. Add half of the milk. Alternate between the flour and mix, scraping down the bowl as you go.
- Divide the batter evenly among the prepared cake pans and bake until the cakes are lightly brown, a cake tester inserted in the center comes out clean; about 25-30 minutes. Allow the cakes to cool in the pans for about 10 minutes, then remove from pans and allow to continue to cool on a cooling rack.
- To make the Vanilla Swiss Buttercream: Heat a medium saucepan filled with 2 inches of water to a simmer. In a cleaned bowl of a stand mixer, whisk together the egg whites and sugar. Set the mixing bowl over the simmering pot and continue to whisk until the sugar has dissolved and the mixture becomes hot to the touch. Wipe the condensation from the bottom of the bowl and return to the stand mixer. Beat the egg mixture on medium-high speed until the whites are glossy and the bowl is no longer warm (about 5 minutes). With the mixer still going, add the butter, a few cubes at a time. Continue to add the butter until the buttercream is smooth and fluffy. beat in the vanilla and salt.
- To assemble: Level the tops of the cakes to ensure the layers are even. Place one layer onto your cake stand. Top 1/3 of the buttercream on top and use an offset spatula to smooth the buttercream to the edges. Add the second cake layer and repeat with another 1/3 of the buttercream. Repeat. Smooth the buttercream from the top layer over the edges and then along the sides of the cake. It's a semi naked cake, so don't worry about being perfect and completely covered with buttercream.
- Top with desired berry toppings.
- * You could also layer berries in between the layers for more of a berry punch.
To say that Sprouts was a zoo would be an understatement. I was excited for Brian to experience it, otherwise, we probably would’ve waited a week or two. But we braved it and I came home with ALL the berries.
Sidenote: Why didn’t any of you Sprouts fans tell me they sold pet products?! I nearly had a small heart attack when I spotted my dog’s beloved Honest Kitchen and the digestive enzymes I pay $5 more for and sometimes aren’t available at the specialty dog store. So excited, people. So excited.
And while we’re wrapping up our Sprouts chat and you are forgiving me for derailing the conversation with pet products, let me share how to make your trip more pleasant:
Download the Sprouts app prior to your visit.
Listen to me when I say you’ll want to utilize the app. There’s coupons and rewards plus you’ll have the ability to select your store and view the sales ad for that particular week. Remember from this post that you’ll want to shop on Wednesdays if you can because it means the ads overlap.
The app will help you know what’s on sale rather than bumping into people while reading the paper flier (ask me how I know this). You’re welcome.
Let me know if you’ve ventured over there and what your initial thoughts are!
Today’s post was sponsored by Sprouts Farmers Market but I’d still be excited to welcome them even if it wasn’t! You can visit their website here.