Vintage Floral Cake: A Stunning, Timeless Dessert

There’s something magical about a beautifully decorated vintage floral cake. With delicate buttercream roses, soft pastel colors, and old-fashioned charm, it’s a show-stopping centerpiece for weddings, birthdays, tea parties, and any special occasion. This vintage floral cake recipe delivers a moist, tender cake layered with dreamy buttercream, and teaches you the classic techniques to create timeless floral designs.

Why You’ll Love This Vintage Floral Cake

Elegant and timeless: The perfect cake to impress guests with its nostalgic, romantic look. Soft, fluffy crumb: A tender vanilla or white cake base with subtle flavors that let the floral decorations shine. Customizable design: Use any colors and flowers you like—roses, peonies, daisies, or a mix of vintage-inspired blooms.

Ingredients for Vintage Floral Cake

For the Cake Layers:

2 ½ cups all-purpose flour 1 tbsp baking powder ½ tsp salt 1 cup unsalted butter, room temperature 2 cups granulated sugar 4 large eggs 1 tbsp vanilla extract 1 cup whole milk

For the Buttercream:

1 ½ cups unsalted butter, room temperature 5 cups powdered sugar 3–5 tbsp heavy cream or milk 2 tsp vanilla extract Gel food coloring (pastel pink, lavender, peach, mint, or your choice)

How to Make Vintage Floral Cake

Step 1: Bake the Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans. In a bowl, whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk until just combined. Divide batter evenly into pans and bake for 25–28 minutes. Cool completely.

Step 2: Make the Buttercream

In a mixer, beat butter until creamy, about 3 minutes. Gradually add powdered sugar, mixing well. Add cream and vanilla. Beat on high for 4–5 minutes until fluffy. Divide buttercream into bowls and tint with your chosen colors.

Step 3: Assemble the Cake

Level cake layers if needed. Place the first layer on a stand, spread with a layer of buttercream, then repeat with remaining layers. Crumb coat the entire cake with a thin layer of frosting; chill for 20 minutes.

Step 4: Pipe Vintage Florals

Using piping bags fitted with petal and star tips, pipe buttercream flowers around the top and sides of the cake. Create roses, drop flowers, or ruffles for a classic vintage look. Add leaves with a leaf tip for a finishing touch.

Tips for the Perfect Vintage Floral Cake

Chill your cake layers before assembling; this makes stacking and frosting easier. Practice piping flowers on parchment before adding them to the cake. Keep your colors soft and muted for a true vintage vibe. Store leftovers in an airtight container in the refrigerator for up to 4 days.

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