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Vintage Cake Recipe

Vintage Cake blanc nacré with Cherries

5 from 1 vote
A stunning pearlescent white vintage cake featuring intricate Lambeth-style piping and fresh cherries. Perfect for aesthetic celebrations.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Vanilla Bean White Cake
  • 3 cups All-purpose flour Sifted
  • 2 cups Granulated sugar Fine caster preferred
  • 1 cup Unsalted butter Room temperature
  • 5 large Egg whites Room temperature
  • 1 cup Whole milk Room temperature
  • 2 tsp Vanilla bean paste
Swiss Meringue Buttercream
  • 5 large Egg whites For meringue
  • 2 cups Unsalted butter Cubed, cool
  • 1 tsp Pearl luster dust Edible nacré finish

Method
 

  1. Preheat oven to 350°F and prepare three 6-inch pans with grease and flour.
  2. Cream butter and sugar for 5 minutes until light and fluffy to ensure a fine crumb.
  3. Mix dry and wet ingredients alternately, ending with dry, then fold in egg whites.
  4. Bake for 25-30 minutes. Cool completely before frosting.
  5. Prepare Swiss Meringue Buttercream by heating whites and sugar, then whipping with butter.
  6. Apply a crumb coat, chill, then pipe intricate Lambeth swags using star and petal tips.
  7. Mix luster dust with vodka and mist the cake for a pearlescent finish. Top with cherries.

Notes

Use a tiny drop of purple food coloring to neutralize yellow tones in the butter for a true white frosting.