Description
A delightful treat perfect for special occasions, showcasing soft layers and beautiful floral decorations.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups whole milk, room temperature
- 2 cups unsalted butter, room temperature (for frosting)
- 8 cups powdered sugar
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract (for frosting)
- Pink food coloring
- Gold edible glitter or luster dust
- Ready-to-use fondant (pink and green)
- Edible gold paint or luster dust
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and two 6-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until light and fluffy. Tint the frosting with pink food coloring to reach your desired shade.
- Level the tops of the cakes if needed. Place one 9-inch cake layer on a serving plate. Spread a layer of pink buttercream on top. Repeat with the second 9-inch cake layer.
- Frost the entire 9-inch cake with a thin layer of buttercream (crumb coat) and refrigerate for 30 minutes. Do the same with the 6-inch cake layers. Stack the frosted 6-inch cake on top of the frosted 9-inch cake.
- Roll out the pink fondant and cut out rose shapes. Assemble the roses and set them aside. Roll out the green fondant and cut out leaf shapes, painting them with edible gold paint or luster dust.
- Use a piping bag with a small round tip to pipe decorative details along the edges of each tier. Arrange the fondant roses and golden leaves on top of the cake.
Notes
Ensure all ingredients are at room temperature for better mixing. Use a scale for accurate measurements.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cake, floral cake, pink cake, celebration cake, birthday cake