If you have a sweet tooth craving that perfect blend of rich, moist chocolate and luxuriously smooth frosting, then this Chocolate Cake with Swiss Meringue Buttercream Recipe is going to become your new best friend in the kitchen. It’s a celebration of textures and flavors where the tender crumb of the cake meets the fluffy, silky Swiss meringue buttercream, creating a dessert that’s as stunning to look at as it is delightful to eat. Whether you’re baking for a special occasion or simply treating yourself, this recipe brings together classic ingredients in a straightforward way, resulting in a show-stopping two-layer chocolate cake that’s guaranteed to impress and satisfy.
Ingredients You’ll Need
Getting started on the Chocolate Cake with Swiss Meringue Buttercream Recipe is refreshingly simple thanks to a few basic ingredients. Each one plays a key role—from achieving the perfect crumb to creating that signature creamy frosting—making this recipe approachable without sacrificing any layers of flavor or texture.
- 2 large eggs (room temperature): Eggs provide structure and richness for a tender cake texture.
- 1 cup sour cream: Adds moisture and a slight tang, balancing the sweetness beautifully.
- 1/2 cup canola or extra light olive oil: Keeps the cake wonderfully moist and tender without overpowering flavors.
- 2 tsp vanilla extract: Brings warmth and depth to the chocolate base.
- 1 1/2 cups all-purpose flour: Make sure to measure correctly to get the perfect cake consistency.
- 1 cup unsweetened cocoa powder: Responsible for that intense chocolate flavor and rich color.
- 1 1/2 cups granulated sugar: Sweetens and helps create that delicate crumb.
- 1/2 Tbsp baking soda: Works with baking powder to leaven the cake perfectly.
- 1/2 Tbsp baking powder: Ensures your layers rise beautifully and stay light.
- 1 tsp salt: Enhances all the flavors and balances the sweetness.
- 3/4 cup very warm/hot water: Intensifies the cocoa flavor and gives the batter a smooth texture.
- 1 Recipe for Swiss Meringue Buttercream Frosting: The crowning glory that finishes this cake with a silky, airy touch.
- Semi-sweet or milk chocolate bar to grate: Adds a decorative, textural element that’s both attractive and tasty.
How to Make Chocolate Cake with Swiss Meringue Buttercream Recipe
Step 1: Prepare Your Batter
Begin by preheating your oven and greasing two 9-inch cake pans. In a large bowl, whisk together the eggs, sour cream, oil, and vanilla extract until everything is well combined and smooth. This wet mixture will form a luscious base that keeps the cake moist and tender.
Step 2: Combine Dry Ingredients
In a separate bowl, sift the all-purpose flour, unsweetened cocoa powder, sugar, baking soda, baking powder, and salt. Sifting ensures your dry ingredients are lump-free and evenly distributed, which makes for a more uniform bake.
Step 3: Mix Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, alternating with the warm water. Start and end with the dry ingredients to maintain the batter’s consistency. The warm water is crucial as it blooms the cocoa powder’s flavor, giving the cake a deeper chocolate richness.
Step 4: Bake the Cake Layers
Pour the batter evenly into the prepared pans and bake for approximately 23 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack before moving on to frosting; this prevents your buttercream from melting.
Step 5: Prepare the Swiss Meringue Buttercream
While the cakes cool, make your Swiss meringue buttercream by gently heating egg whites and sugar to reach about 160°F, then whipping them to form glossy, stiff meringue peaks. Slowly add softened butter, beating until smooth, silky, and luscious. This frosting is light as air but rich in flavor, perfectly complementing the chocolate cake.
Step 6: Assemble and Frost the Cake
Place one cake layer on your serving plate, spread a generous amount of the buttercream over the top, then add the second layer and frost the outside of the cake. Smooth out any imperfections and don’t be shy to pile on the frosting; after all, more is merrier with this style of buttercream.
How to Serve Chocolate Cake with Swiss Meringue Buttercream Recipe
Garnishes
To elevate the beauty of your chocolate cake, freshly grate a semi-sweet or milk chocolate bar over the top. The delicate chocolate shavings not only add an irresistible texture but also give a lovely, polished finish that invites everyone to dive in.
Side Dishes
This cake pairs wonderfully with a few fresh berries or a light dollop of whipped cream if you want to add a contrasting freshness. A scoop of vanilla bean ice cream can also be a delightful companion, balancing the intense chocolate flavors and creating an indulgent dessert experience.
Creative Ways to Present
Try layering this chocolate cake with fresh fruit between the layers for a surprising burst of freshness, or pipe the Swiss meringue buttercream in intricate patterns for a visually stunning centerpiece. You can also create individual servings by slicing the cake into neat squares and garnishing each with a little grated chocolate or a fresh raspberry.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store it in an airtight container to keep it moist and delicious for up to four days at room temperature, or up to a week refrigerated. Always bring it back to room temperature before serving to enjoy the full texture and flavor.
Freezing
This Chocolate Cake with Swiss Meringue Buttercream Recipe freezes quite well. Wrap each cake layer separately in plastic wrap and aluminum foil, and freeze for up to three months. Thaw in the refrigerator overnight before frosting and serving for the best results.
Reheating
If you like your cake slightly warm, reheat slices briefly in the microwave for about 10-15 seconds. Avoid overheating to maintain the cake’s moisture and prevent the buttercream from melting too much.
FAQs
Can I make this cake dairy-free?
Yes! You can substitute the sour cream for a dairy-free yogurt and use a plant-based butter alternative in the Swiss meringue buttercream, keeping in mind that this may slightly alter the texture and flavor.
Why is the water warm in the cake batter?
Warm water enhances the cocoa powder’s flavor through a process called blooming, which intensifies the chocolate taste and helps create a more tender cake crumb.
Is Swiss meringue buttercream hard to make?
While it requires a bit of attention and patience, especially when heating egg whites to the right temperature and whipping them properly, once you master it, the payoff in texture and flavor is unbeatable.
Can I use this recipe for cupcakes?
Absolutely! Just reduce the baking time to about 18-20 minutes and check frequently. The Swiss meringue buttercream frosting is also perfect for piping on cupcakes for an elegant touch.
How do I know when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs (not wet batter), your cakes are perfectly baked.
Final Thoughts
There’s something incredibly joyful about baking a homemade slice of happiness like this Chocolate Cake with Swiss Meringue Buttercream Recipe. It’s one of those desserts that brings warmth to the table, whether you’re sharing it during a quiet night in or celebrating with friends and family. Give it a try, and I promise it might just become your signature cake too — a special treat you’ll want to make again and again!
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Chocolate Cake with Swiss Meringue Buttercream Recipe
- Prep Time: 50 minutes
- Cook Time: 23 minutes
- Total Time: 1 hour 13 minutes
- Yield: 9 servings (two 9-inch layers)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist two-layer chocolate cake is complemented by a silky Smooth Swiss Meringue Buttercream frosting. Perfect for celebrations or as an indulgent treat, the cake features a balanced blend of cocoa powder and warm water to enhance the chocolate flavor, while sour cream adds tenderness. The Swiss Meringue Buttercream provides a light yet creamy finish, making this dessert both decadent and elegant.
Ingredients
Cake
- 2 large eggs (room temperature)
- 1 cup sour cream
- 1/2 cup canola oil or extra light olive oil
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour (measured correctly)
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 Tbsp baking soda
- 1/2 Tbsp baking powder
- 1 tsp salt
- 3/4 cup very warm or hot water
Frosting
- 1 recipe of Swiss Meringue Buttercream Frosting (egg whites, sugar, butter, vanilla extract)
Decoration
- Semi-sweet or milk chocolate bar, grated for decoration
Instructions
- Prepare the Cake Batter: In a large mixing bowl, whisk together the eggs, sour cream, canola oil, and vanilla extract until smooth and homogeneous. In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt to ensure even distribution.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, which could affect the cake’s tenderness. Slowly pour in the very warm or hot water, mixing until the batter is smooth and uniform.
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Remove the cake layers from the oven and let them cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling before frosting ensures the buttercream won’t melt.
- Prepare the Swiss Meringue Buttercream: Make the Swiss meringue buttercream frosting by heating egg whites and sugar over a double boiler until warm, then whipping them to form stiff peaks. Gradually add softened butter and vanilla extract, beating until smooth and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a thick, even layer of Swiss meringue buttercream over the top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing it evenly.
- Decorate: Using a grater, finely grate semi-sweet or milk chocolate over the frosted cake for an elegant decorative touch. Chill the cake briefly if needed to set the frosting before serving.
Notes
- Ensure eggs and sour cream are at room temperature to help the batter mix smoothly and rise properly.
- Measure flour by spooning into the cup and leveling off for accuracy, avoiding dense cake texture.
- Use very warm or hot water to intensify cocoa flavor and improve cake moisture.
- Do not rush cooling; applying frosting on a warm cake may cause it to melt or slide off.
- Swiss Meringue Buttercream is less sweet and lighter compared to traditional buttercream and requires a bit of technique but results in a silky texture.
- For best results, use fresh, good-quality cocoa powder and chocolate for garnish.
