Spring Birthday Cake Pastel (Printable)

Tender vanilla cake with creamy pastel buttercream and floral designs.

# What You Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Buttercream

09 - 1½ cups unsalted butter, room temperature
10 - 6 cups powdered sugar, sifted
11 - ¼ cup whole milk
12 - 2 teaspoons pure vanilla extract
13 - Pinch of salt
14 - Gel food coloring in pink, yellow, lavender, green, and blue

→ Decoration

15 - Edible flower petals
16 - Sprinkles

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together on medium-high speed until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined without overmixing.
06 - Divide batter evenly among prepared pans and smooth the tops.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
09 - In a large bowl, beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until fluffy and smooth, approximately 3 to 4 minutes.
10 - Divide buttercream into separate bowls and tint each with desired pastel gel food coloring.
11 - Place one cake layer on a serving plate. Spread a layer of buttercream on top. Repeat with remaining layers.
12 - Apply a thin crumb coat of buttercream over the entire cake. Chill for 20 minutes.
13 - Decorate cake with pastel buttercreams using piping bags fitted with various tips to create floral designs. Garnish with edible petals or sprinkles if desired.
14 - Chill for 15 to 20 minutes before serving to set the buttercream.

# Expert Advice:

01 -
  • The vanilla cake stays moist and tender because the alternating method keeps you from overworking the batter—a small trick that makes a real difference.
  • Pastel buttercream is surprisingly forgiving, so even if your piping isn't Instagram-perfect, the soft colors make everything look intentional and lovely.
  • You get three cake layers, which means this feels like a real celebration cake without requiring fancy techniques or equipment you don't already have.
02 -
  • Room temperature ingredients are not a suggestion—cold eggs and milk literally seize the batter, and your cake becomes dense no matter what else you do right.
  • That crumb coat step feels fussy the first time, but it's the difference between a cake that looks homemade-rustic and one that looks intentionally made; skip it at your own risk.
  • Gel food coloring is worth buying because liquid coloring adds so much water that it breaks the buttercream consistency and makes piping impossible.
03 -
  • An offset spatula is non-negotiable for frosting—straight spatulas cause crumbs and frustration, but an offset one gives you the angle and control that makes everything easier.
  • Keep your piping bag at a forty-five degree angle and let the bag do the work while your hand guides direction; tension in your grip creates stiff, ugly piping.
  • If your buttercream is too soft to pipe, chill it for ten minutes; if it's too stiff, let it sit out for five minutes—this temperature sensitivity is worth respecting.
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