Kiri Layered Cake

Kiri Layered Cake

Recipe Category Desserts Recipe Category
Recipe Prep Time 60 mins
Recipe Serving Size 6

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

  1. 24 Kiri Square Portions, softened
  2. 1 cup salted butter, softened
  3. 450 grams powdered sugar
  4. 2 tablespoons whole milk
  5. 2 teaspoons vanilla extract
  6. 1/4 teaspoon salt
Kiri Squares

Cooking steps

Preparing the Cake

  1. Preheat the oven to 180 Degrees.
  2. Beat 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.
  3. Sift together cake flour, baking powder, and salt; gradually add to butter mixture alternately with water, beginning and ending with flour mixture.
  4. Stir in vanilla extract. Pour batter into 4 greased and floured 9-inch round cake pans.
  5. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 19 to 21 minutes.
  6. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, about 30 minutes.

Preparing the Cream Cheese Frosting

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

Cooking steps