Spring Birthday Cake Pastel (Printable)

Vanilla layers with pastel floral buttercream create a festive, tender springtime centerpiece.

# Ingredient list:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 ½ 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 - 1 ½ 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: pink, yellow, lavender, green, blue

→ Decoration

15 - Edible flower petals, optional
16 - Sprinkles, optional

# How to Make It:

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; avoid 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 buttercream on top and repeat with remaining layers.
12 - Apply a thin crumb coat of buttercream over the entire cake and chill for 20 minutes.
13 - Decorate cake with pastel buttercreams using piping bags fitted with various tips to create floral patterns. Garnish with edible petals or sprinkles if desired.
14 - Chill for 15 to 20 minutes before serving to set the buttercream.

# Expert Suggestions:

01 -
  • The vanilla cake stays impossibly tender and moist, almost like you're eating clouds with structure.
  • Pastel decorating feels fancy but the process is actually forgiving and kind to beginners.
  • You'll have leftover buttercream that works beautifully on cupcakes or as a frosting for almost anything else.
02 -
  • Room temperature butter and eggs are not just suggestions—they actually change how the batter emulsifies and how the finished cake tastes and feels.
  • Overmixing the batter after adding the flour is the one thing that will make the cake dense and tough, so stop as soon as you see no white streaks.
  • Gel food coloring is worth the extra trip to find because liquid coloring thins the buttercream and dilutes the colors.
  • If you only have two pans, bake in batches and wash the pans between uses—it adds time but the cake quality won't suffer.
03 -
  • If your buttercream seems too soft, refrigerate it for 15 minutes before piping—cold buttercream holds shapes much better and creates cleaner lines.
  • Match your food coloring brand if possible because different brands have different undertones and the colors might shift if you mix them.
  • The crumb coat is worth the extra step and chill time because it traps loose crumbs and gives you a clean canvas for piping, making everything look more intentional.
  • Taste your buttercream before fully committing to colors—some people prefer less sweetness, so adjust the powdered sugar ratio if needed.
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