Champagne Cake with Black-Currant Swiss Meringue Buttercream and Red-Currant Swiss Meringue
Trim domes from cakes, then split each cake into two even layers.Advertisement
Spread about 1 cup of buttercream over the first layer and top with another layer of cake. Repeat with next cake layer, but this time, evenly spread the 1/2 cup of jam on top of the buttercream.
Continue with remaining cake layers and buttercream, then crumb coat. Let cake set in the refrigerator for at least 1 hour, or overnight (well-wrapped).
Use the Swiss meringue frosting to frost with decorative swoops and swirls.
It's best to make the Swiss meringue and frost the cake as close to service as possible, but the completed cake can be stored in the refrigerator for 4 to 6 hours if necessary.