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Red Velvet Cake + Swiss Meringue Buttercream

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 -
Course: Dessert

Ingredients

For the Cake
  • Mam Papaul's Red Velvet Cake Mix
  • 3 eggs
  • 1 C water
  • ⅓ C vegetable oil
For the Swiss Meringue Buttercream
  • 10 egg whites
  • 2 ½ C granulated sugar
  • 3 C butter cut into tabs
  • 1 Tbsp Nielsen-Massey Vanilla Extract
  • ⅛ Tsp kosher salt

Instructions

For the Cake
    Cup of Yum
  1. Following the instructions on the box, prep the cake mix as directed. Grease and flour two 6-inch rounds, then fill halfway with batter and bake for 25-30 minutes at 350 degrees.
For the Swiss Meringue Buttercream
  1. Combine the egg whites and sugar in the bowl of a mixer and place it over a pot with one inch of simmering water, gently whisking until the temperature reaches 160 degrees on a candy thermometer, or until the sugar has completely dissolved and the egg whites are hot.
  2. With the whisk attachment, beat the mixture on medium-high for a good ten minutes, or until the bowl has completely cooled down.
  3. Switching to the paddle attachment on low speed, begin adding butter, a couple tabs at a time, and allow to mix for several seconds before adding more. Continue until all the butter is gone and the buttercream is smooth and shiny.
  4. Add the vanilla and salt and beat a few more times.