Pastel Four-Layer Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare four 9-inch round cake pans by greasing and flouring them.
• STEP 2.In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
• STEP 4.In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
• STEP 5.Divide the batter evenly into four bowls. Tint each bowl of batter with a different pastel color.
• STEP 6.Pour each colored batter into a separate cake pan and smooth the tops with a spatula.
• STEP 7.Bake the cakes in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 8.Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
• STEP 9.Once the cakes are completely cooled, prepare the buttercream frosting by beating together the butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
• STEP 10.Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers.
• STEP 11.Frost the sides and top of the cake with the remaining buttercream frosting, using a spatula to create a smooth finish.
• STEP 12.Decorate the cake with sprinkles, edible flowers, or any other desired decorations.
• STEP 13.Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.
• STEP 14.Slice and serve the Pastel Four-Layer Cake, and enjoy!

Cooking Tips

• Make sure to properly grease and flour the cake pans to prevent the cakes from sticking.
• To achieve vibrant pastel colors, use gel food coloring instead of liquid food coloring.
• For a more professional-looking finish, use a cake turntable and an offset spatula to frost the cake.
• If you don't have four cake pans, you can bake the layers in batches or use two pans and divide the batter in half.
• To make the cake ahead of time, you can bake the layers in advance and store them in an airtight container at room temperature for up to 2 days.

Storage and Serving

• Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
• Bring the cake to room temperature before serving to enhance its flavor and texture.
• Serve the Pastel Four-Layer Cake as a stunning centerpiece at birthdays, baby showers, or any other special occasion.