Golden Vanilla Shortbread Cake with Vanilla Swiss Meringue Buttercream

This cake was dense, moist and very good. It tasted like shortbread and was very easy to decorate. The icing is silky and light.


  • 2 cups sugar
  • 3 1/4 cups All-Purpose Flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup unsalted butter, soft
  • 1 1/4 cups milk, at room temperature
  • 2 tsp vanilla extract
  • 4 eggs


  1. Preheat the oven to 350°F. Lightly grease and flour your pan(s). (I did one 9X13)
  2. In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
  3. Add the soft butter and beat with mixer at low speed, until the mixture looks like sand.
  4. Combine the milk and vanilla and add, all at once.
  5. Mix at low speed for 30 seconds – increase the speed to medium and beat for 30 seconds.
  6. With the mixer running at low speed, add 1 egg – increase the speed to medium and beat for 30 seconds.
  7. Repeat this with all the eggs, scraping after each addition, until all 4 are added. Then scrape and mix well.
  8. Pour the batter into the pan(s). When using more than one pan – divide the batter evenly.
  9. Bake for 40 minutes for a 9″ x 13″ pan; 27 minutes for 9″ layers; 24 minutes for 8″ layers, or 23 to 25 minutes for cupcakes.
  10. The cake is done when it’s edges are a golden brown colour and a toothpick inserted in the centre comes out clean.
  11. Remove the cake from the oven and cool in pan for 10 mins before flipping to cool completely.

Vanilla Swiss Meringue Buttercream: [Adapted from Cake on the Brain] <—– I only use this recipe and adapt it as needed for all other flavours. I highly recommend it


  • 5 large egg whites.
  • 1 1/4 cups sugar
  • pinch of salt
  • 2 cups unsalted butter, cut into tablespoons, room temperature
  • 2 tsp vanilla extract


  1. Combine egg whites, sugar and salt in the heatproof bowl and whisk constantly over a pan of simmering water.
  2. Whisk by hand until the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  3. Attach the bowl to the mixer fitted with the whisk attachment.
  4. Starting on low and gradually increasing to medium-high speed, whisk until soft peaks form.
  5. Continue mixing until the mixture becomes frothy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
  6. Mix at medium-low speed, while adding the butter one tablespoons at a time, mixing well after each addition.
  7. When half the butter is incorporated you can begin added more at a time.
  8. Once all butter has been added, whisk in vanilla.
  9. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes.
  10. Scrape down sides of bowl and continue beating until the frosting is completely smooth.

*if it’s not desired consistency put in the fridge and when you take it out whip it up with the paddle attachement – if the icing starts to resemble “cottage cheese” simply scoop out 1/4 of it into a microwaveable bowl and microwave until liquid. Add it into the rest of the icing and mix on the LOWEST setting – patience is key. When it looks like it’s combining again slowly increase speed until the icing is smooth and thick.*



1. what’s your favourite cake??


18 thoughts on “Golden Vanilla Shortbread Cake with Vanilla Swiss Meringue Buttercream

  1. Looks like heaven! I love any cake that is mine. I’ve been sans birthday cake for 3 years running now. Waaah! The Caveman needs to get a clue…

  2. I used to have an angel food cake for every birthday growing up. It was my favorite. Now, not a huge cake fan but I do like carrot cake.

    I like to have pie on my birthdays now. Want to bake me one? :)

    • lol, no thank you 😉 it’s profit margin, for time spent is too small. 😉 truth be told I HATE making cakes, I just like doing the odd one here or there as a gift for friends and family but thank you so much for the lovely compliment :)

Leave a Reply

Your email address will not be published. Required fields are marked *