Pink Buttercream Cake🎂

Pink Buttercream Cake🎂

with a smooth, ribbed texture on the sides, rosette piping on the top and bottom edges, and adorned with metallic butterfly decorations. It's perfect for celebrations like birthdays or special occasions.
Recipe for a Pink Buttercream Cake (in grams)

Ingredients:

• For the Cake:

• 200 grams of all-purpose flour
• 200 grams of granulated sugar
• 200 grams of unsalted butter, softened
• 4 large eggs (approximately 200 grams)
• 1 teaspoon (5 grams) of vanilla extract
• 2 teaspoons (10 grams) of baking powder
• 1/2 teaspoon (2.5 grams) of salt
• 120 milliliters of milk (approximately 120 grams)
• Pink food coloring (as needed)

• For the Buttercream Frosting:

• 250 grams of unsalted butter, softened
• 500 grams of powdered sugar
• 2 teaspoons (10 grams) of vanilla extract
• 2-4 tablespoons (30-60 grams) of milk or heavy cream
• Pink food coloring (as needed)

Instructions:

1.Preheat the Oven:

Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.

2.Prepare the Cake Batter:

-In a large bowl, cream together the butter and sugar until light and fluffy.

-Beat in the eggs one at a time, then stir in the vanilla extract.

-Combine the flour, baking powder, and salt; gradually add to the creamed mixture alternately with the milk. Mix until just combined.

-Add pink food coloring until the desired shade is achieved.

3.Bake the Cakes:

-Divide the batter evenly between the prepared pans.

-Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

-Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

4.Prepare the Buttercream Frosting:

-In a large bowl, beat the butter until creamy.

-Gradually add the powdered sugar, beating until smooth.

-Beat in the vanilla extract and enough milk to achieve a spreadable consistency.

-Add pink food coloring until the desired shade is achieved.

5.Assemble and Decorate the Cake:

-Place one cake layer on a serving plate. Spread a layer of buttercream on top.

-Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.

-Use a ribbed cake scraper to create the ribbed texture on the sides.

-Pipe rosettes on the top and bottom edges of the cake.

-Decorate with metallic butterfly decorations.