Description
A three-layer vanilla cake with hand-piped floral buttercream. Soft, fragrant layers paired with vibrant, piped buttercream flowers create a visually stunning and flavorful birthday centerpiece.
Ingredients
1 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1/2 cup unsalted butter (see notes for substitution)
2 large eggs
1/2 cup whole milk
1 1/2 tsp premium gel food coloring
4 cups powdered sugar
1/2 cup unsalted butter (for buttercream)
1/2 cup organic rapeseed oil (optional substitution, see notes)
Instructions
Sift flour and sugar into ceramic mixing bowl
Cube 1/2 cup butter and refrigerate before beating
Add beaten eggs in three controlled batches
Blend milk mixture last using submersion technique
Portion batter into 3 greased 8-inch pans
Set pans on middle rack in preheated 350°F oven
Check doneness with instant-read thermometer
Let layers cool completely on wire racks
Beat 1/2 cup butter 3 minutes at medium speed
Gradually add 4 cups powdered sugar
Blend in gel food coloring with hand mixer
Chill 30 minutes before piping
Level tops with unflavored gelatin board
Apply crumb coat and refrigerate 15 minutes
Arrange petals on horizontal layers first
Elevate top layer with decorative swirls
Notes
Use cake flour for lighter texture
Replace 1/4 cup granulated sugar with organic rapeseed oil for moisture
Use oat milk for dairy-free version
Chill buttercream 10 minutes between piping sessions
Test egg temperature with candy thermometer for smooth batter
Cover cooled layers with cake boards to prevent crumb mess
- Prep Time: 30
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 700
- Sugar: 72g
- Sodium: 120mg
- Fat: 38g
- Saturated Fat: 23g
- Carbohydrates: 89g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 150mg
