Imagine cutting into a cake so breathtaking, it looks like it was plucked straight from a garden's most romantic corner. This Spring Layer Cake with Pink Buttercream Flowers isn't just a dessert—it's an edible work of art that promises to steal the show at any gathering. With its delicate pastel layers and intricate buttercream flower decorations, this cake transforms an ordinary moment into a celebration of spring's delicate beauty and culinary creativity.
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pink food coloring
- Buttercream frosting
- Edible flowers for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, sift together the all-purpose flour and baking powder.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Add a few drops of pink food coloring to create a soft pastel gradient effect if desired.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare buttercream frosting by beating butter until creamy, then gradually adding powdered sugar and a few drops of pink food coloring.
- Once cakes are completely cool, level the tops if needed and begin layering with buttercream between each layer.
- Apply a crumb coat of buttercream and refrigerate for 15 minutes to set.
- Pipe delicate pink buttercream flowers around the cake using a petal piping tip.
- Garnish with fresh edible flowers just before serving.
- Refrigerate cake until ready to serve, allowing it to come to room temperature for the best flavor and texture.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and buttermilk are at room temperature for a smoother, more even cake batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Color Gradient Technique: For a subtle pink ombré effect, add food coloring in varying intensities across cake layers.
- Chill Between Frosting Stages: Refrigerating after the crumb coat helps create a smoother final decoration.
- Piping Flower Tips: Practice piping buttercream flowers on parchment paper before decorating the actual cake.
- Fresh Flower Safety: Use only edible, food-safe flowers and ensure they're thoroughly cleaned before garnishing.
- Make Ahead: This cake can be prepared a day in advance, allowing flavors to meld and reducing day-of stress.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 110mg
