Multi-layer cake with Italian meringue butter cream recipe

Multi-layer cake with Italian Meringue Butter Cream



410ml (1¾ C) Huletts White Sugar
90ml water
6 extra-large egg whites
500g unsalted butter, cut into 1-cm cubes, room temperature

Celebration Layer Cake
225g unsalted butter, softened
560ml (2¼C) Huletts Castor Sugar
5 extra-large egg whites, lightly beaten
750ml (3 C) cake flour, sifted
20ml (4t) baking powder
300ml milk
15ml (1T) vanilla essence
A few drops of pink food colouring
50g cocoa powder, sifted


  1. Place the sugar and water in a saucepan. Stir until it resembles wet sand.
  2. Turn heat to high and bring to boil till sugar thermometer reads 120° C. While the heat is on, DO NOT stir or disturb the sugar solution. Agitation will cause unwanted crystallization. If any sugar splashes onto the sides of the saucepan, use a clean pastry brush soaked in water to dilute any crystal formation.
  3. While the sugar is cooking, whip the egg whites in the bowl of a stand mixer with a whisk attachment. Keep it at low speed until whites are foamy (it should look like the foam on top of beer). Once foamy, beat at medium speed.
  4. Before you add the sugar, lower the speed slightly. Once sugar reaches 120° C, pour it into the egg whites in a slow and steady stream.
  5. Once all the sugar has been added, increase the speed to high. Continue to beat until the mixing bowl is slightly warmer than room temperature to the touch.
  6. Turn mixer to medium speed and slowly add the butter, a couple cubes at a time. Continue to beat at medium speed until all the butter has been added. Beat until buttercream is smooth and creamy.

Celebration Cake
  1. Preheat the oven to 180° C.
  2. Grease and line 3 x 23cm spring form tins or 6 x 18cm tins with baking paper
  3. Using an electric mixer cream the butter and sugar together until light and creamy.
  4. Gradually beat in the egg whites, a little at a time and mix well after each addition.
  5. Fold in the flour and baking powder, a quarter at a time, mixing in 5 tablespoons of milk with each addition. Be careful not to add too much milk, otherwise the mixture will curdle.
  6. Stir in the vanilla essence and divide the mixture equally between 3 bowls.
  7. Stir the pink food colouring into the first batch.
  8. Fold the cocoa powder into the second batch until well combined.
  9. Transfer each mixture into one of the prepared cake tins (or two smaller tins) and bake for 25 minutes, or until a skewer inserted into the centre comes out clean.
  10. Leave in tins for 10 minutes before turning out onto a wire rack to cool.
  11. Split the 3 cakes horizontally or use the 6 smaller cakes as is.
  12. Stack the cake layers with a layer of Italian Meringue Icing in between. Cover the whole cake with the remainder of the Italian Meringue Icing.

When you have to split a cake, it’s best to use a long serrated knife. Do it very slowly and carefully. Cut horizontally through the middle of the cake with a gentle sawing action. As you go, check that you are in the centre.
Note: If you add the butter when the meringue is too hot, it may melt and the buttercream may not emulsify. If this happens, place the mixing bowl in the freezer for a couple minutes to cool down the mixture. Once cooled, beat again. If the butter is too cold when added to the meringue, the buttercream may end up chunky. Use a torch to warm the bowl or place over a bain-marie to soften the butter.