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Fluffy Spring Cake Delight

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A light and airy pastel-layered cake with creamy buttercream frosting, perfect for spring gatherings and celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • Food coloring gels in pastel shades (pink, lavender, mint, or yellow)
  • For Buttercream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) cake pans or line with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition, scraping down the bowl as needed.
  5. Reduce mixer speed to low; alternately add flour mixture and milk in three parts, starting and ending with flour. Beat just until combined.
  6. Stir in vanilla extract by hand.
  7. Divide batter evenly into three bowls; add a few drops of pastel food coloring to each and fold gently until color is consistent.
  8. Pour each colored batter into prepared pans and smooth tops gently.
  9. Bake for 25-30 minutes or until a toothpick inserted comes out clean; rotate pans halfway through baking.
  10. Cool cakes in pans for 10 minutes, then turn out onto cooling racks and cool completely.
  11. For frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  12. Gradually add powdered sugar alternating with heavy cream, beating on low to combine.
  13. Add vanilla extract and salt; increase speed and beat until fluffy, about 3 minutes.
  14. Assemble cake by placing one layer on serving plate, spreading buttercream on top, repeating with remaining layers.
  15. Frost sides and top evenly with offset spatula; chill briefly if needed to set frosting.

Notes

Use room temperature ingredients for best results. Do not overmix after adding flour to keep cake fluffy. Use gel food coloring sparingly for soft pastel colors. Cool cakes completely before frosting to avoid melting buttercream. For gluten-free, substitute flour with 1-to-1 gluten-free blend. Store leftovers covered in refrigerator up to 4 days; freeze unfrosted layers up to 2 months.

Nutrition

Keywords: spring cake, pastel cake, buttercream frosting, layered cake, easy cake recipe, party cake, pastel layers, fluffy cake

Find it online: https://lucydishes.com/fluffy-spring-cake-delight-recipe-easy-pastel-layers-with-buttercream-frosting/