Description
This Vintage Floral Layer Cake is a classic vanilla butter cake layered with silky buttercream and adorned with vintage-inspired floral piping and edible flowers. Elegant and timeless, it’s perfect for weddings, birthdays, and springtime gatherings, capturing the charm of vintage patisserie.
Ingredients
Units
Scale
- For the Cake:
- 2 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- Optional: pink or pastel food coloring
- For the Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 4–5 cups powdered sugar
- 2 tsp vanilla extract
- 3–4 tbsp heavy cream or milk
- Pinch of salt
- Food coloring for piping (rose pink, sage green, ivory, etc.)
- For the Floral Decor:
- Piping tips (e.g., Wilton 104, 352, 2D)
- Edible pressed flowers or fresh edible flowers
- Gold leaf or pearl sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Sift flour, baking powder, and salt.
- Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
- Alternate adding dry ingredients and milk. Mix until just combined.
- Divide batter evenly, add pastel food coloring if desired, and bake for 25–30 minutes.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
- For buttercream: beat butter until creamy. Gradually add powdered sugar, vanilla, salt, and cream until fluffy.
- Tint portions of buttercream with desired colors for piping.
- Stack and frost cake layers. Decorate with piped rosettes, leaves, and floral designs. Finish with edible flowers or gold leaf if using.
Notes
- Practice piping flowers on parchment before decorating the cake.
- Use gel food coloring for vivid, vintage-inspired hues.
- Best served at room temperature for smooth buttercream texture.
Nutrition
- Calories: ~530
- Sugar: ~54g
- Sodium: ~190mg
- Fat: ~24g
- Saturated Fat: ~15g
- Unsaturated Fat: ~7g
- Trans Fat: ~0.5g
- Carbohydrates: ~70g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~90mg
