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Spring Fling Layered Cake

A visually stunning and tender layered cake featuring pastel colors, perfect for celebrations, with a classic vanilla flavor and flexible decoration options.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Use high-quality European-style butter for richer taste.
  • 1 cups milk Bring to room temperature.
  • 4 large eggs Use large eggs at room temperature.
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 set Food coloring (pastel colors) Use gel food coloring sparingly.
Decoration Ingredients
  • to taste Frosting (cream cheese or buttercream)
  • to taste Fresh fruit or edible flowers for decoration Use fresh and dry for best placement.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment rounds.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the creamed mixture alternately with the milk.
  5. Divide the batter into separate bowls and tint each portion with pastel food coloring.
  6. Pour each colored batter into the prepared pans, leveling the tops gently.
Baking
  1. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in their pans for 10 minutes before inverting them onto wire racks to cool completely.
Assembly
  1. Once cooled, place one layer on your cake board and spread a layer of frosting between each cake.
  2. Frost the top and sides of the assembled cake and decorate with fresh fruit or edible flowers.
  3. Use a sharp knife to cut clean portions and serve at room temperature.

Notes

For best results, bring eggs and milk to room temperature. Store in an airtight container for up to 4 days in the fridge. Freeze layers for up to 3 months.