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Fluffy Black Grape Cake (With Grape Buttercream!)

This Black Grape Cake is like a slice of summer on a plate — soft, fluffy layers packed with juicy grapes, silky buttercream with a hint of fruity flavor, and the prettiest pop of purple from a homemade grape compote. It’s light, fresh, and just sweet enough to make every bite feel a little magical! Perfect for picnics, parties, or just treating yourself on a sunny day.
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Prep Time 45 minutes
Cook Time 35 minutes
Chilling time 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

Cake:
  • 175 g Unsalted Butter (softened) ¾ cup
  • 140 g Sugar ⅔ cup
  • 1 tbsp vanilla essence
  • 125 g Cream Cheese(room temperature) ½cup
  • 180 g All-Purpose Flour 1½ cups
  • 20 g Cornstarch/Cornflour 2 tbsp
  • 5 g Baking powder 1 tsp
  • A Pinch of salt
  • 4 Eggs (room temperature) large
  • 180 g Black grapes (fresh) 1 cup
  • 10 g All-purpose flour (for coating grapes )1 tbsp
Grape Compote:
  • 200 g Black grapes (fresh) 1¼ cups
  • 70 g Sugar ⅓ cup
  • 10 g Lemon juice 2 tsp
Swiss Meringue Buttercream:
  • 92 g Egg whites about 2 large egg whites
  • 138 g Sugar ⅔ cup
  • 1 tbsp Vanilla essence
  • A Pinch of salt
  • 184 g unsalted butter (softened) ¾cup +2 tbsp

Method
 

Make the Cake
  1. Beat softened butter until fluffy and smooth.
  2. Add sugar and vanilla essence. Beat until combined.
  3. Beat in the cream cheese until light and airy.
  4. Sift together flour, cornstarch, baking powder, and salt.
  5. Add 1/4 of the flour mixture and 1 egg at a time to the butter mixture, beating after each addition, until all is incorporated.
  6. Coat the black grapes lightly with flour and fold them into the batter.
Bake
  1. Grease and line two 6-inch cake pans.
  2. Divide the batter evenly.
  3. Bake in a preheated oven at 170°C (338°F) for 35 minutes or until a skewer inserted into the center comes out clean.
  4. Cool for 5-8 minutes in the pans, then transfer to a wire rack.
  5. Make the Grape Compote
  6. In a saucepan, combine black grapes, sugar, and lemon juice.
  7. Cover and cook on medium heat until grapes are soft and mushy.
  8. Mash the grapes, cook further to slightly reduce, then strain through a sieve.
  9. Cool the compote to room temperature.
Prepare the Swiss Meringue Buttercream
  1. In a heatproof bowl, whisk egg whites, sugar, vanilla, and salt until combined.
  2. Set over a pot of simmering water. Whisk constantly until mixture feels smooth (or reaches 165°C-170°C).
  3. Remove from heat and whip until glossy and cooled to room temperature.
  4. Beat in butter piece by piece, whipping until the frosting forms stiff peaks.
  5. Divide frosting; add cooled grape compote to one half to create a pink-purple shade.
Assemble
  1. Slice both cakes horizontally to make 4 layers.
  2. Pipe alternating layers of white and grape buttercream, plus a drizzle of grape compote between each layer.
  3. Frost the outside using both buttercream colors.
  4. Decorate with fresh black grapes and mint leaves.
  5. Chill and Serve
  6. Chill the cake for 30 minutes to set before slicing.
  7. Enjoy slightly chilled for best flavor!

Notes

Tips for Success

  • Room Temperature Ingredients
  • Don’t Overmix
  • NO grittiness while making meringue
  • Sieve the Compote Well
  • Chill Before Slicing

Storage Instructions

  • Room Temperature: Store covered for up to 8 hours 
  • Refrigerator: Best stored in an airtight container for up to 4 days. 
  • Freezer: You can freeze slices tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving.