Print

Perfect Pastel Buttercream Flower Garden Layer Cake

pastel buttercream flower garden layer cake - featured image
Print Recipe

A light and flavorful spring layer cake decorated with pastel buttercream flowers, perfect for celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1 ½ cups (340 g) unsalted butter, softened (for buttercream)
  • 5 cups (600 g) powdered sugar, sifted
  • 3–4 tbsp (45–60 ml) heavy cream
  • 2 tsp pure vanilla extract (for buttercream)
  • ½ tsp almond extract (optional)
  • Gel food coloring in pastel shades: pink, lavender, mint green, pale yellow

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment paper, and grease parchment.
  2. Whisk together sifted flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter on medium speed until creamy, about 2 minutes. Gradually add sugar and beat until light and fluffy, about 4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Scrape down sides as needed.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk in two parts, beginning and ending with dry ingredients. Mix just until combined.
  6. Add vanilla extract and mix until blended.
  7. Divide batter evenly into prepared pans and smooth tops. Bake 28-32 minutes or until toothpick inserted in center comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 15 minutes, then invert onto cooling racks. Cool completely before frosting.
  9. Beat softened butter for buttercream on medium speed until creamy, about 2 minutes. Gradually add powdered sugar one cup at a time, alternating with heavy cream.
  10. Add vanilla and almond extracts. Beat on high speed for 3-4 minutes until light and fluffy.
  11. Divide buttercream into separate bowls and tint with gel food coloring to soft pastel shades.
  12. Level cake layers if needed. Place one layer on cake board or plate and spread an even layer of buttercream on top.
  13. Add second cake layer and apply a thin crumb coat all over. Chill 20 minutes to set.
  14. Fill piping bags with pastel buttercream colors using petal, round, and leaf tips. Pipe flowers and leaves all over the cake to create a garden effect.
  15. Chill cake at least 30 minutes before serving to firm buttercream and hold flower shapes.

Notes

Use room temperature ingredients for best results. Sift flour and powdered sugar to avoid lumps. Chill cake between frosting steps to prevent melting. Practice piping flowers on parchment before decorating the cake. Keep kitchen cool to avoid buttercream melting.

Nutrition

Keywords: buttercream cake, pastel cake, spring cake, flower cake, layer cake, easy cake recipe, buttercream flowers

Find it online: https://avabowls.com/perfect-pastel-buttercream-flower-garden-layer-cake-easy-spring-recipe/