Luna Cake Recipes

Cleveland Cooks: Luna Cake Recipes

Luna Bakery & Cafe Swiss Meringue Buttercream

Swiss meringue is a classic buttercream frosting. This is my go-to recipe for buttercream. It is not as stable as Italian meringue but it tastes amazing. It is light, not too sweet, and very easy to make. It is the only buttercream I use, and I have many clients that exclaim, "This is the best frosting I have ever had!" It needs to be at room temperature to enjoy, because it is hard like butter when chilled. The buttercream will melt like butter too, so it's important to keep your cake chilled before transport.

8 ounces (235 ml) egg whites 11⁄2 cup sugar (300 g) 1 pound (450 g) soft butter, cut into 2" (5 cm) chunks

1 teaspoon (5 ml) vanilla extract

1. Whisk egg whites and sugar in a large stainless bowl over a hot water bath until hot to the touch and the sugar is dissolved; 140°F (60°C) on an instant-read thermometer. Be sure to whisk the mixture constantly or the egg whites will cook over the heat.

2. Whip mixture to stiff peaks with a hand mixer, or use the whisk attachment on a stand mixer.

3. Add the softened butter piece by piece, and then the vanilla. Scrape down the sides of the bowl and mix on medium speed until the buttercream comes together.

4. Store buttercream in an airtight container in the refrigerator for one week, or in the freezer for up to three months.

Yield: About 4 cups (940 ml), enough to frost one 8" cake


1. The buttercream may look separated before it reaches a smooth, shiny consistency. You cannot over-mix this buttercream; just mix it until it looks smooth.

2. If you see lumps of butter, your buttercream is too cold. Place the bowl over a double boiler, melt slightly, and then rewhip. If your buttercream looks smooth but is very liquid, it is too warm. Chill the bowl for 5–10 minutes; rewhip.

Luna Bakery & Cafe Chocolate Cake

Moist & delicious chocolate cake. Also makes great cupcakes.

3 cups (360g) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 cup (210 g) dark or Dutch process cocoa powder

3/4 cup hot water

2 1/4 cup (400g) sugar

4 eggs

1 1/2 cups canola oil

1 tablespoon vanilla

1 cup buttermilk

1. Preheat oven to 350'F. Line bottom of two 9" cake pans with parchment paper or spray with nonstick spray and dust with flour.

2. Sift flour, baking powder, baking soda, and salt together in a medium bowl.

3. In a small bowl, whisk together the hot water and cocoa powder together until no lumps remain.

4. Combine the sugar and eggs in a large mixing bowl or stand mixer with the whisk. Add oil and vanilla.

5. Add cocoa mixture to sugar mixture gradually, whisking constantly.

6. Alternate adding the dry ingredients with the buttermilk in three parts, beginning and ending with dry.

7. Divide into 2 cake pans. Bake until toothpick comes out clean with a few crumbs stuck to it, but not wet. Let cool 5 minutes, then turn out onto parchment paper and cool on rack.