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Create Delicious & Stunning Buttercream Cakes: Easy & Practical!

For a simple yet delicious vanilla buttercream, start by whipping butter until creamy in a stand mixer with a whisk attachment. Gradually add powdered sugar, 1 cup at a time, until well blended, then increase the speed to medium and beat for 3 minutes. Incorporate vanilla and 2 tablespoons of cream, continuing to whip on medium for 1 minute. 

Add more cream as needed until you reach your desired consistency, whipping until the frosting is smooth and silky. For a touch of elegance, use a 1M piping tip to create rosettes around your cake. This recipe is a perfect blend of sweetness and creaminess, making it a go-to choice for any cake decoration project.


Cake Batter:

- Almond flour: 80g

- Powdered sugar: 80g

- Egg whites: 40g

- Whole eggs: 100g

- Light flour: 25g

- Baking powder: 2g

- Unsalted butter: 30g

Butter Cream:

- Egg yolks: 60g

- Granulated sugar: 80g

- Water: 30g

- Unsalted butter: 180g

- Salt: A pinch


- Hazelnuts: 15g

- Butter and strong flour for mold coating: A small amount


Cake Batter:

1. Bring the unsalted butter for the buttercream to room temperature.

2. Prepare a pound mold by lightly buttering it, dusting it with strong flour, and refrigerating until ready.

3. Combine almond flour and powdered sugar, then add egg whites and mix with a rubber spatula.

4. Beat the whole eggs and mix in several portions, ensuring no lumps.

5. Whip with a hand mixer until whitish.

6. Sift in the flour and baking powder, then mix.

7. Melt the unsalted butter in hot water, mix thoroughly, and pour into the mold.

8. Bake at 170℃ for about 38 minutes, adjusting time based on your oven.

9. Remove from the mold, turn over, and let cool on a wire rack.

Butter Cream:

1. Boil 70g of granulated sugar and water to 118℃.

2. Whisk egg yolks and 10g of granulated sugar lightly.

3. Add the syrup while whisking, then whisk until whitish and fluffy, below 22℃.

4. Add unsalted butter and salt, mix thoroughly with a rubber spatula.


1. Roast hazelnuts at 160℃ for 10 minutes, then chop coarsely.

2. Slice the cake batter into 4 1cm thick slices, stack, and sprinkle hazelnuts.

3. Pipe buttercream onto the bottom slice, press into the cream, and spread evenly.

4. Repeat with the remaining slices, adding more cream until the dough is no longer visible.

5. Chill in the refrigerator for at least 3 hours before cutting.


- The remaining surface dough is the most delicious part, so enjoy it!

- Nuts are only put in the bottom row, but you can add them to all layers if you prefer.

- This recipe focuses on the taste of the buttercream and dough, making it a simple yet delightful treat.

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