Ingredients
2 ½ cups All-purpose flour
1 ¾ cups Granulated sugar
1 tablespoon Baking powder
½ teaspoon Salt
2 sticks Unsalted butter (softened to room temperature)
4 Large eggs (room temperature)
1 cup Whole milk (room temperature)
2 teaspoons Vanilla extract (for cake)
2 sticks Unsalted butter (softened to room temperature, for frosting)
4 cups Powdered sugar (sifted)
3–4 tablespoons Heavy cream or milk
1 teaspoon Vanilla extract (for frosting)
Pinch Salt (for frosting)
Various colors Gel food coloring
Your favorite designs Sprinkles
Piping bags & tips
Fresh fruit (optional)
Edible flowers (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line with parchment paper circles
- In a medium bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, and salt. Make sure it's all evenly distributed
- In a large mixing bowl, using an electric mixer, cream the softened unsalted butter until light and fluffy, about 2 minutes. Gradually add the granulated sugar and continue beating for another 3-4 minutes until the mixture is pale and airy
- Beat in the large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything combines thoroughly. The batter should look smooth and creamy
- In a separate small bowl, combine the whole milk and vanilla extract. With the mixer on low speed, alternately add the dry ingredient mixture and the milk mixture to the butter-egg mixture, beginning and ending with the dry ingredients. Start with about one-third of the dry ingredients, then half of the milk, then another third of the dry, the remaining milk, and finally the last third of the dry. Mix just until combined; do not overmix
- Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clea
- Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely
- While the cakes cool, make your frosting. In a large mixing bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with tablespoons of heavy cream or milk, beating until smooth and fluffy. Add vanilla extract and a pinch of salt. Beat on high speed for 2-3 minutes until very light and airy. Adjust consistency with more powdered sugar (for thicker) or cream (for thinner)
- Once the cakes are completely cool, level them with a serrated knife if needed. Place one cake layer on your serving plate or cake stand. Spread an even layer of frosting on top. Place the second cake layer on top. Apply a thin "crumb coat" of frosting all over the cake to trap any loose crumbs. Chill for 15-20 minutes. Then, apply your final layer of frosting. Divide the remaining frosting into bowls and color them with gel food coloring. Use piping bags with different tips to create borders, rosettes, stars, or simple patterns. Add sprinkles, fresh fruit, or edible flowers to enhance your Cake Designs Fancy
- Slice and serve your beautifully decorated cake. Admire your handiwork and the smiles it brings!
Notes
Ensure all dairy ingredients and eggs are at room temperature for both the cake and frosting for best emulsification and texture.
Avoid overmixing the cake batter once dry ingredients are added to prevent a dense, tough cake.
Cool cake layers completely on a wire rack before frosting to prevent the frosting from melting.
Apply a thin "crumb coat" of frosting to the cooled cake and chill for 15-20 minutes before applying the final layer to trap loose crumbs and achieve a smooth finish.
Always sift powdered sugar for a silky-smooth buttercream frosting.
Use gel food coloring for vibrant colors without altering frosting consistency.
If your kitchen is warm or during complex decorating, chill the cake periodically for 10-15 minutes if the frosting softens.
Invest in basic tools like an offset spatula, piping bags, and simple tips for elegant designs.
Practice piping on parchment paper; frosting can be scraped and reused.
Consider various garnishes beyond sprinkles, such as fresh berries, chocolate shavings, or edible flowers.
Store buttercream-covered cakes at cool room temperature (68-72°F) for up to 2 days, covered, if no perishable ingredients are used.
Refrigerate cakes with fresh fruit, cream cheese frosting, or whipped cream for up to 5-7 days in an airtight container.
To freeze a whole cake, chill it for 30 minutes, then wrap tightly in plastic wrap and foil. Freeze for up to 2-3 months.
Thaw frozen cakes or slices overnight in the refrigerator, then let come to room temperature for about an hour before serving for best texture and flavor.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Optionally Dairy-Free, Gluten-Free (with substitutions)
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 40g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 90mg