Spring Birthday Cake Pastel (Printable)

A tender vanilla cake layered with creamy buttercream and pastel floral designs for festive occasions.

# What You Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 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 - 1 1/2 cups unsalted butter, room temperature
10 - 6 cups powdered sugar, sifted
11 - 1/4 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, optional
16 - Sprinkles, optional

# 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; do not overmix.
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 buttercream layer 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 impossibly tender because the wet and dry ingredients are added in perfect balance—no overmixing means no tough crumbs.
  • Pastel buttercream lets you play artist without any pressure to be perfect; soft colors forgive wobbly piping and happy accidents.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and cold milk won't blend smoothly and you'll end up with a grainy batter instead of something silky.
  • Do not overmix once you add the flour, because even a few extra seconds develops gluten and turns your tender cake into something tough and dense.
03 -
  • Add a teaspoon of lemon or almond extract to the cake batter if you want a subtle flavor twist that still feels spring-inspired without competing with the vanilla.
  • Invest in gel food coloring for this recipe—it's more concentrated than liquid versions, so a tiny amount creates true pastels without thinning the buttercream.
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