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Perfect Pastel Spring Layer Cake Recipe with Easy Buttercream Flowers Tutorial

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A moist and tender pastel layer cake decorated with charming buttercream flowers, perfect for spring celebrations and beginner bakers alike.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • Gel food coloring in pastel shades (pink, lavender, mint green, soft yellow)
  • 1 ½ cups (340g) unsalted butter, softened (for buttercream)
  • 5 cups (600g) powdered sugar, sifted
  • 2 tsp vanilla extract (for buttercream)
  • 2–4 tbsp heavy cream or milk (adjust for consistency)
  • Gel food coloring for the flowers (same or complementary pastel colors)
  • Optional: edible pearls or glitter for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch pans with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using your mixer, beat the softened butter and sugar on medium-high speed for about 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  5. With the mixer on low, add one-third of the dry ingredients, then half the milk. Repeat once more, finishing with the last third of dry ingredients. Mix just until combined.
  6. Split the batter evenly into four small bowls. Add a few drops of gel food coloring to each—soft pink, lavender, mint green, and pale yellow. Stir gently until colors are uniform.
  7. Pour each colored batter into the prepared pans or bake in batches if fewer pans are available. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through if needed.
  8. Let the cakes cool in the pans for 10 minutes, then turn out onto cooling racks. Cool completely before frosting.
  9. Beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, mixing on low until incorporated, then increase speed. Add vanilla and 2 tablespoons of cream, beating until fluffy. Adjust consistency as needed.
  10. Divide buttercream into small bowls and tint with gel colors matching your cake layers for flower decorations.
  11. Place the first cake layer on your serving plate or turntable. Spread a thin layer of buttercream on top, then repeat with remaining layers.
  12. Apply a crumb coat around the whole cake and chill for 15-20 minutes.
  13. Using piping bags fitted with petal tips, pipe buttercream flowers by squeezing and moving your hand in a gentle arc. Use a round tip for small buds and dots. Practice on parchment paper first if desired.
  14. Add edible pearls or a dusting of edible glitter for extra decoration. Chill the cake briefly to set the frosting before serving.

Notes

Use softened butter at the texture of creamy peanut butter for best frosting results. Chill the cake after crumb coating to trap crumbs and make decorating easier. Practice piping flowers on parchment paper before decorating the cake. Adjust buttercream consistency with cream or powdered sugar as needed. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: pastel cake, spring cake, layer cake, buttercream flowers, easy cake recipe, pastel dessert, spring dessert, birthday cake, beginner baking

Find it online: https://goldensimmer.com/perfect-pastel-spring-layer-cake-recipe-with-easy-buttercream-flowers-tutorial/