Servings: 12 people
Calories: 350kcal
Cost: 30
Equipment
- Round cake pans
- Mixing bowls
- Electric mixer
- Piping bags and tips
- Offset spatula
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 3 cups buttercream frosting
- edible flowers or sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease three round cake pans and line them with parchment paper.
- In a large bowl, cream together the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Fold in the dry ingredients alternately with the milk.
- Pour the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
- Once cooled, spread a generous layer of buttercream between each sponge layer and smooth the sides and top with more frosting.
- Decorate using piping bags to create swirls, rosettes, or lace patterns. Add edible flowers or sprinkles for decoration.
Notes
For a nutty twist, consider using almond extract instead of vanilla. You can substitute whole milk for almond or oat milk for a dairy-free option. Leftovers can be stored in an airtight container at room temperature for up to two days. Refrigerate for longer storage but let it return to room temperature before serving. Avoid freezing if possible.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 400IU | Calcium: 30mg | Iron: 1mg
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