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Elegant Spring Flower Vanilla Layer Cake Recipe with Easy Buttercream Roses Tutorial

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A stunning yet approachable vanilla layer cake decorated with delicate buttercream roses, perfect for spring celebrations and special occasions.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 1 cup (226 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted
  • 2 teaspoons (10 ml) pure vanilla extract (for buttercream)
  • 2–3 tablespoons (30–45 ml) heavy cream or whole milk (for buttercream)
  • Gel food coloring (optional) – soft pinks, greens, or pastel shades

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  2. In a bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Then add vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly between prepared pans (about 3 cups per pan). Smooth tops with spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
  9. For buttercream, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar on low speed to avoid dust clouds.
  10. Add vanilla extract and heavy cream or milk, beat until fluffy. Adjust consistency as needed.
  11. Divide buttercream into small bowls and tint with gel food coloring for roses and leaves.
  12. Level cake layers by trimming domed tops with serrated knife or cake leveler.
  13. Place one cake layer on serving plate or turntable. Spread about ½ cup buttercream evenly on top. Repeat with second layer.
  14. Apply a thin crumb coat over entire cake and chill for 15-20 minutes to set.
  15. Fit piping bag with petal tip. Pipe buttercream roses by holding bag at 45-degree angle and swirling petals around a small buttercream cone.
  16. Arrange roses on top and sides of cake, piping green leaves in between.
  17. Refrigerate cake for 30 minutes before serving to set buttercream and enhance flavors.

Notes

Sift powdered sugar before adding to buttercream for smooth texture. Use room temperature buttercream for piping roses to avoid cracking. Chill crumb-coated cake before decorating to prevent crumbs mixing with frosting. Practice piping roses starting from center swirling outwards for natural petals. You can substitute ingredients for dairy-free or gluten-free versions as noted.

Nutrition

Keywords: vanilla layer cake, buttercream roses, spring cake, floral cake, easy cake recipe, homemade cake, celebration cake

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