Dreamy White & Pink Floral Cake That Looks Too Pretty to Eat - A Soft, Elegant Celebration Cake
This cake is all about romance and charm—soft white layers, blush-pink swirls, and delicate floral details that make everyone gasp before the first slice. It’s surprisingly simple to pull off, even if you’re not a pro baker. The vanilla cake is tender and lightly sweet, while the silky buttercream melts on the tongue.
Ingredients
- For the Vanilla Cake: 2 3/4 cups (330 g) cake flour
- 2 1/2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (225 g) unsalted butter, room temperature
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) sour cream, room temperature
- For the Swiss Meringue Buttercream: 5 large egg whites
- 1 1/4 cups (250 g) granulated sugar
- 1 1/2 cups (340 g) unsalted butter, room temperature, cubed
- 2 tsp pure vanilla extract
- Pinch of salt
- Pink gel food coloring (a little goes a long way)
- Optional: 1–2 tsp rose water or strawberry jam for flavor
- For Decorating: Fresh, non-toxic flowers or food-safe artificial blooms (rosebuds, lisianthus, or ranunculus look lovely)
- Piping bags and a star tip (Wilton 1M or similar)
- Offset spatula and bench scraper
- Cake turntable (optional but helpful)
- Edible pearls or sprinkles (optional)
Instructions
- Prep your pans: Grease and line two or three 8-inch round cake pans with parchment. Preheat the oven to 350°F (175°C).
- Whisk dry ingredients: In a bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: Beat butter and sugar on medium-high until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well, then add vanilla.
- Add wet and dry: Mix milk and sour cream together. Add dry ingredients in three additions, alternating with the milk mixture. Start and end with dry. Mix until just combined.
- Bake the layers: Divide batter evenly among pans. Bake 22–26 minutes, or until a toothpick comes out clean and the centers spring back. Cool in pans 10 minutes; then turn out onto racks to cool completely.
- Make the Swiss meringue: Whisk egg whites and sugar in a heatproof bowl over a simmering pot (not touching water) until sugar dissolves and the mixture reaches warm-to-hot and feels smooth (about 160°F/71°C if using a thermometer). Remove from heat.
- Whip to meringue: Beat the warm mixture on high until glossy, stiff peaks form and the bowl feels cool, 8–10 minutes.
- Add butter: With mixer on medium, add butter a few cubes at a time. It may look curdled—keep mixing. Add vanilla and salt. For a floral spin, mix in rose water or a spoonful of strained strawberry jam.
- Color the buttercream: Set aside about one-third for white. Tint the rest pale pink with gel color. For an ombre look, tint a small portion slightly deeper pink.
- Level and fill: Level cooled cake layers if needed. Place the first layer on a board. Spread an even layer of pink buttercream. Repeat with remaining layers.
- Crumb coat: Apply a thin layer of white buttercream around the cake to lock in crumbs. Chill 20–30 minutes until set.
- Final coat and smooth: Frost the cake with white buttercream on top and sides. For a pink ombre, add the pale pink around the bottom third and blend upward with a scraper. Chill briefly.
- Pipe rosettes: Fit a piping bag with a star tip and fill with darker pink. Pipe small rosettes along the top edge or cluster them on one side. Add a few white rosettes for contrast.
- Add flowers safely: Wrap flower stems in floral tape or use food-safe stem covers. Tuck them into the buttercream, avoiding direct stem-to-cake contact. Keep blooms minimal and airy.
- Finishing touches: Add edible pearls or a dusting of sparkle. Chill 15 minutes to set, then bring to room temperature before serving for the best texture.