Kiri Layered Cake

60 min

Four layers of vanilla cake, topped with creamy Kiri buttercream


For the Cake

  • 2 1/4 cups granulated sugar
  • 1 1/4 cups salted butter, softened
  • 7 large egg whites, at room temperature
  • 3 1/2 cups cake flour, plus more for pans
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt 1 cup water
  • 2 teaspoons vanilla extract

For Buttercream Frosting

  • 24 Kiri Square Portions, softened
  • 1 cup salted butter, softened
  • 450 grams powdered sugar
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
Kiri Layered Cake

Cooking steps

Preparing the Cake

  • 1Preheat the oven to 180 Degrees.
  • 2Beat sugar and butter at medium speed with a heavy-duty stand mixer until fluffy, 3 to 5 minutes. Gradually add egg whites, one-third at a time, beating well after each addition.
  • 3Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with water, beginning and ending with flour mixture.
  • 4Stir in vanilla extract. Pour batter into 4 greased and floured 9-inch round cake pans.
  • 5Bake in preheated oven until a wooden pick inserted in the center comes out clean, 19 to 21 minutes.
  • 6Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.

Preparing the Cream Cheese Frosting

  • 1Beat Kiri cheese and salted butter with an electric mixer on medium speed until smooth.
  • 2Gradually add powdered sugar, whole milk, vanilla extract, and salt, and beat until smooth. Increase speed to medium-high and beat until light and fluffy.
  • 3Evenly layer frosting between each cake layer.
  • 4Frost the outer layer of the cake, decorate as desired and serve.

Cooking steps