Floral Elegance Cake
A soft, classic butter cake with light buttercream and pastel flowers, perfect for spring parties or simple tea events.
Equipment
- two 23cm (9-inch) round cake pans
- Mixing bowls
- electric mixer or hand whisk
- wire racks
- Spatula
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- Buttercream frosting
- Edible sugar flowers (roses, peonies, daisies)
- Pastel food coloring (for tinting frosting)
Instructions
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, frost the cake with buttercream frosting, using pastel food coloring to achieve desired hues.
- Decorate with edible sugar flowers for a beautiful spring presentation.