Buttercream Torte
Indulge in the ultimate dessert experience with this classic Buttercream Torte, the perfect centerpiece for any celebration or special occasion. This stunning layer cake features three tender, buttery layers made from scratch with a hint of pure vanilla, delicately balanced with the richness of whole milk. Each layer is generously slathered with a silky, homemade buttercream frosting, whipped to perfection for a melt-in-your-mouth texture. Easy yet elegant, this torte is a dream to assemble, with pro tips for smooth slicing and flawless presentation. Whether you're hosting a birthday, anniversary, or just treating yourself, this decadent Buttercream Torte is guaranteed to impress with its timeless charm and irresistible flavor.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1 cup Whole milk
- 1.5 cups Unsalted butter (for buttercream)
- 4.5 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1 teaspoon Vanilla extract (for buttercream)
- 0.25 teaspoons Salt (for buttercream)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three increments, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly between the three prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely.
To prepare the buttercream, beat the softened butter in a large bowl until creamy, about 2-3 minutes.
Gradually sift in the powdered sugar, one cup at a time, mixing on low speed to avoid splattering. Increase the speed to medium-high once combined.
Add the heavy cream, vanilla extract, and salt. Beat for 2-3 minutes, or until the buttercream is light, fluffy, and easily spreadable. Add more heavy cream, one teaspoon at a time, if needed.
To assemble the torte, place one cake layer on a serving plate or cake stand. Spread an even layer of buttercream frosting on top using an offset spatula.
Repeat with the second and third cake layers, spreading buttercream between each layer.
Frost the top and sides of the cake with the remaining buttercream, smoothing it out for an even finish.
Chill the torte in the refrigerator for 30 minutes before slicing to ensure the layers hold together perfectly.
Slice and serve to enjoy your homemade Buttercream Torte!
Nutrition Facts
Calories |
818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 79.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 88 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
