Question 1

Can I make this in a larger cake tin?

Accepted Answer

Yes! You can divide the batter between two 20 cm (8-inch) cake tins instead. The layers will be slightly thinner, so start checking for doneness around 25 minutes.

Question 2

How do I make my cake layers even?

Accepted Answer

For starters, use light-coloured cake tins as they conduct heat more evenly — I stand by these anodised aluminium cake tins from Fat Daddio. And if you have a kitchen scale, weigh your batter to divide it evenly between the tins.

I also recommend these reusable cake strips, which help prevent the edges from overbaking and give you flatter layers (yes, they really work!). Cloudy Kitchen's guide to using cake strips and making a DIY version is a great resource if you want to give them a try.

I used all of these tips and didn't need to trim my cake layers at all.

Question 3

Why is my Swiss meringue buttercream runny?

Accepted Answer

Your butter might have gotten too warm. The butter should be slightly softened but not melting or greasy, and the meringue needs to have cooled completely before you start adding it. Otherwise, the butter can melt rather than emulsify. To fix it: place the bowl in the refrigerator for 10–15 minutes to partially re-solidify the butter (don't let it get too cold), then continue whipping.

Question 4

Why does my Swiss meringue buttercream look curdled?

Accepted Answer

It usually means your butter was too cold when you added it to the meringue. Just keep whipping it, and it should come together and smooth out as the mixture warms up. If it's still looking curdled after several minutes, you can scoop out a small amount of the curdled mixture into a heatproof bowl and microwave it until just melted. Then add it back into the main bowl and keep whipping.

Question 5

Can I use a different icing?

Accepted Answer

Of course! If you're intimidated by Swiss meringue buttercream, a standard vanilla buttercream or cream cheese icing would also work well. Or for a lighter option, you could try a whipped honey mascarpone, like the one I use for my pistachio cupcakes.

Question 6

How should I store vanilla chai cake?

Accepted Answer

You can store this cake covered at room temperature for 1–2 days, or in the fridge for 3–4 days. The oil and sour cream help keep the sponge moist, but it will naturally dry out over time.

Storage tip: If you don't have a large enough container or cake dome, stick toothpicks around the perimeter of the cake and place cling film over the top. This prevents the buttercream from getting smudged.

Question 7

Can I make the cake layers ahead of time?

Accepted Answer

Yep! Once the layers have cooled completely, wrap each one tightly in cling film, then again in a layer of foil. To lock in moisture, I recommend freezing the cake layers, then defrosting them in the fridge overnight or on the morning you plan to decorate the cake. Cold cake layers are also easier to level and decorate. Just make sure the assembled cake comes back to room temperature before serving.

Question 8

Can Swiss meringue buttercream be made in advance?

Accepted Answer

Yes! Swiss meringue buttercream will keep for up to 1 week covered in the fridge. Before decorating, you'll just need to bring it to room temperature, then whip it for a few minutes until soft and fluffy again.

Author: Emily

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