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Emma Carter

Vintage Floral Cake

This vintage floral cake features soft vanilla cake layers covered in classic piped buttercream decorations with a nostalgic bakery-style look.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • Vanilla Cake
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup salted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • Buttercream Frosting
  • 2 cups unsalted butter softened
  • 6 cups powdered sugar
  • 2 tsp vanilla extract
  • 3-4 tbsp heavy cream
  • Gel food coloring optional pastel shades

Method
 

Preheat oven to 350°F. Grease and line three 8-inch cake pans.
    Whisk together cake flour, baking powder, and salt in a bowl.
      In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
        Alternate adding dry ingredients and milk into the batter until smooth.
          Divide batter evenly between pans and bake for 28-30 minutes until tops spring back lightly.
            Cool cakes completely before frosting.
              Beat butter for frosting until creamy, then slowly add powdered sugar, vanilla, and cream until fluffy.
                Stack cake layers with buttercream between each layer and apply a thin crumb coat. Chill for 20 minutes.
                  Pipe borders, swirls, and floral decorations using piping bags and decorating tips.
                    Refrigerate cake briefly before serving if needed for cleaner slices.

                      Notes

                      Keep buttercream cool while decorating so piping details hold their shape. Cake layers can be baked one day ahead and wrapped tightly before frosting. Store leftovers covered in the refrigerator for up to 4 days.