Pink Butterfly Floral Cake | Cake Queen Tanya

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat and margarine is often cheaper.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour is often less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index and brown sugar is a cost-effective alternative.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and mix until combined.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with milk, and mix until just combined.

Add pink food coloring until the desired shade is achieved and mix well.

Divide the batter evenly between the prepared cake pans.

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

Remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the frosting, beat together unsalted butter and powdered sugar until smooth.

Gradually add heavy cream until the frosting reaches the desired consistency.

Frost the top of one cake layer, then place the second layer on top and frost the top and sides of the entire cake.

Decorate with edible flowers and butterfly decorations as desired.

Sprinkle food-safe glitter on top for a festive touch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens