Soft vanilla cake layers with creamy vanilla buttercream. Decorated with colorful buttercream that resembles spring flowers. Makes 3(6-inch) layers or 2(8-inch) layers
cake flour (or 2 ¾ cups ap flour & ¼ cup cornstarch)
Preheat oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla extract. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour.
In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Divide the buttercream into two parts 1/3, and 2/3 leave the larger part white and divide the 1/3 part into four small bowls. Color each bowl a different color with pink, peach/orange, yellow, or green gel food coloring.
Place each colored buttercream into a piping bag with a coupler and set aside for later.
Before using the white vanilla buttercream, turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).
Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board. Pipe a ring of green buttercream in the center of the cake, followed by rings of yellow, peach/orange and pink buttercream on the outside. Use an offset spatula to smooth the buttercream layer.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with white buttercream and freeze for 30 minutes.
Add a thicker layer of white buttercream to the tops and sides of the cake except for a 2-inch section in the middle. Leave the 2-inch section unfrosted. Use an offset spatula and cake scraper to make the sides as smooth as possible.
Then pipe large pink rosettes in the 2-inch section on the side of the cake, followed by yellow and peach-colored stars or small rosettes.
Pipe leaves with green buttercream to fill in any spaces and add white pearls for the centers of the small flowers.
Serve cake at room temperature and enjoy!