Description
A classic and elegant Vintage Floral Cake featuring moist vanilla layers and beautiful buttercream roses. Perfect for weddings, birthdays, or special occasions.
Ingredients
2 ½ cups all-purpose flour
2 ½ tsp 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
Buttercream: 1 ½ cups unsalted butter, room temperature
6 cups powdered sugar
2–4 tbsp heavy cream
Gel food coloring (pink, peach, green, ivory)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a mixer, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then vanilla extract.
5. Alternate adding flour mixture and milk to the batter, beginning and ending with flour.
6. Divide batter evenly among pans and bake for 22-28 minutes, until a toothpick comes out clean.
7. Cool cakes completely before frosting.
8. For buttercream, beat butter until creamy. Gradually add powdered sugar and heavy cream until smooth.
9. Tint portions of buttercream with gel coloring for flowers and leaves.
10. Frost the cake with a thin crumb coat, then final coat.
11. Use piping bags fitted with petal and leaf tips to create roses and leaves on the cake.
12. Chill cake briefly before serving to set the decorations.
Notes
For extra flavor, brush cake layers with simple syrup infused with vanilla or floral extract.
Practice piping flowers on parchment before adding them to the cake.
Use a turntable for smoother frosting and easier decorating.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg