Pastel Cake


by: Oh Sweet Day!


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serves: 8

Vanilla Cake

2 1/2 cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 sticks unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1 cup milk

Whipped Vanilla Frosting

3 sticks unsalted butter, room temperature

3 cups powdered sugar

3 tablespoons heavy cream

1 tablespoon vanilla extract

1 teaspoon salt

1 drops to 2 of food coloring paste of your choice (for the filling, I used electric pink; for the exterior, I used turquoise and regular purple mixed with skyblue)

Nutrition Facts
Pastel Cake

Servings Per Recipe: 8

Amount per Serving

Calories: 464

  • Total Fat: 23.1 g
  •     Saturated Fat: 13.8 g
  •     Trans Fat: 0.7 g
  • Cholesterol: 151.6 mg
  • Sodium: 825.4 mg
  • Total Carbs: 57.5 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 40.3 g
  • Protein: 6.9 g

how is this calculated?

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1.  Preheat oven to 350F. Grease three 7-inch cake pans. Link bottoms with parchment paper. Set aside.

2.  In a large bowl, combine and sift flour, baking powder, baking soda and salt.

3.  Beat butter and sugar together on a medium speed in a standing mixer until light and fluffy. Add eggs, one at a time. Beat in vanilla until well blended.

4.  Reduce the speed to low and add flour mixture in three batches, alternating with half cup of milk, mixing until each addition is just incorporated.

5.  Pour the mixture into the prepared cake pans and spread evenly.

6.  Bake for 30 to 35 minutes or until a toothpick inserted in cake comes out clean. Cool in pans on wire rack for about 10 minutes before inverting on rack. Let cool completely.

7.  To prepare frosting, beat butter in a standing mixer with a paddle attachment on medium speed for 10 minutes, until very pale and fluffy.

8.  Add remaining ingredients and beat on low speed for a minute, then on medium speed for another 5 minutes.

9.  Equally split buttercream into 3 portions. Mix 1 or 2 coloring paste of your choice into each portion, until incorporated and colors are even.

10.  To assemble the cake, place one cake layer on the serving plate and spread with half of the pink frosting, leaving 1-cm border around the edge of the cake. Place another cake layer on top, and gently press down a little bit. Spread with the remaining half of the pink frosting. Place the last layer of cake on top. Gently press down and smear the extra frosting squeezed out between the cake layers along the sides of the cake.

11.  Freeze the cake for 15 minutes. It helps to avoid showing the pink buttercream while frosting the sides of the cake.

12.  Carefully smear the side (bottom half) with the turquoise buttercream, followed with the purple buttercream on the upper half and top of the cake. Use a mental spatula to smooth frosting all over the cake, to blend the colors together and create rustic stripes effect.

13.  Garnish with spring flowers, pastel color sprinkles or pearls.

14.  Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.

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Matt O


wow!!!!! looks great! I bet it tastes even greater