Description
A girly and vintage birthday cake with pink fondant bows, layered in a soft vanilla mini torte style. Perfect for sweet 16 celebrations, Disney-inspired themes, and cute birthday pictures.
Ingredients
2 1/4 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs
2 tsp vanilla bean paste or extract
1/2 tsp almond extract (optional)
1 cup buttermilk
Pink gel food coloring
Strawberry jam (for filling)
Buttercream frosting (pink tinted)
Fondant (pink and white) for bows
Edible glitter or pearls (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line three 6-inch cake pans.
2. In a medium bowl, whisk cake flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until pale and fluffy.
4. Add eggs one at a time, beating well after each. Mix in vanilla and almond extract.
5. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix until just combined.
6. Add pink food coloring and divide batter evenly into pans. Bake 22–25 minutes until a toothpick comes out clean.
7. Cool cakes completely on wire racks before frosting.
8. Spread strawberry jam between layers. Apply a crumb coat of buttercream and chill.
9. Frost the cake fully and decorate with fondant bows. Add edible glitter or pearls for sparkle.
10. Serve chilled slightly and store leftovers in an airtight container.
Notes
You can use red velvet layers for a red cake twist.
Fondant bows can be made a day ahead and stored in a dry container.
Make it funny by adding oversized bows or edible mustaches.
Use cake flour for best texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg