Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Ensure it's at room temperature
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoons vanilla extract
- 0.5 teaspoons almond extract Can swap for lemon or coconut extract
- 0.5 teaspoons salt
- Pink food coloring (optional) Add as desired for color
Frosting Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 4 cups powdered sugar
- 1 teaspoons vanilla extract
- 2-3 tablespoons milk Add as needed for spreadable consistency
- Cherry blossoms or edible flowers for decoration (optional)
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk, vanilla extract, almond extract, and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- If using, stir in pink food coloring to achieve the desired color.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Add vanilla extract and milk as needed to achieve a spreadable consistency.
Assembly
- Frost the cooled cakes, stacking them on top of each other.
- Decorate with cherry blossoms or edible flowers if desired.
- Slice and serve.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 25g
Notes
Store any leftover cake in an airtight container at room temperature for up to three days. If refrigerating, keep for up to a week and bring to room temperature before serving.
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