This Pastel Layered Spring Cake is a whimsical, light, and fluffy dessert that’s perfect for spring celebrations, Easter, birthdays, and weddings. With its soft pastel-colored layers and smooth buttercream frosting, this cake is not only beautiful but also buttery, moist, and delicious.

Why You’ll Love This Recipe

Visually Stunning – Beautiful pastel layers make this cake a centerpiece for any event.
Light & Fluffy Texture – The butter and milk create a soft and tender crumb.
Customizable Colors – Use different pastel shades to match any theme.
Perfect for Special Occasions – Ideal for spring parties, baby showers, and Easter gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup whole milk
Food coloring (pastel pink, blue, yellow)

For the Buttercream Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream

Directions

Prepare the Cake:

Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In another bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients, alternating with milk, mixing until smooth.

Color & Bake:

Divide the batter into three bowls and tint each with a different pastel food coloring (pink, blue, yellow).
Pour each colored batter into a separate cake pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Buttercream Frosting:

In a bowl, beat the butter until creamy.
Gradually add the powdered sugar, mixing well.
Stir in the vanilla extract and heavy cream, beating until smooth and fluffy.

Assemble the Cake:

Place one cooled cake layer on a serving plate. Spread a layer of buttercream frosting on top.
Repeat with the second and third layers, stacking them evenly.
Frost the entire cake with the remaining buttercream, smoothing out the sides.
Decorate with piped buttercream swirls or edible flowers for a springtime touch.

Servings and Timing

Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes
Servings: 12 slices
Calories: 390 kcal per slice

Variations

Lemon Pastel Cake – Add 1 tablespoon of lemon zest for a citrusy twist.
Berry Swirl Cake – Fold in raspberry or blueberry puree for a fruity flavor.
Chocolate Version – Replace 1/4 cup flour with cocoa powder for a pastel neapolitan cake.
Cream Cheese Frosting – Swap buttercream for a tangy cream cheese frosting.
Rainbow Cake – Use more pastel colors (purple, green, orange) for a full spring rainbow effect.

Storage/Reheating

Refrigeration: Store in an airtight container in the fridge for up to 4 days.
Freezing: Wrap unfrosted cake layers in plastic wrap and freeze for up to 3 months.
Serving Tip: Allow chilled cake to sit at room temperature for 15 minutes before serving.

FAQs

Can I make this cake in advance?

Yes! Bake the cake layers a day ahead and frost before serving for the freshest taste.

How do I prevent my cake from drying out?

Avoid overbaking and store covered to retain moisture.

What’s the best way to get even cake layers?

Use a kitchen scale to divide the batter evenly between pans and level with a spatula.

Can I use gel food coloring instead of liquid food coloring?

Yes! Gel food coloring is more concentrated and works best for pastel shades.

Can I make this into cupcakes?

Yes! Divide the batter into cupcake liners and bake at 350°F for 18-20 minutes.

Can I use store-bought frosting?

Yes! Store-bought vanilla buttercream works as a quick alternative.

How do I make pastel-colored buttercream?

Divide the frosting into bowls and tint each with food coloring, then pipe or spread onto the cake.

Can I make this cake egg-free?

Yes! Replace eggs with 1/4 cup applesauce or mashed banana per egg.

Can I make a two-layer cake instead?

Yes! Adjust the baking time if using two 9-inch cake pans instead of three 8-inch pans.

What’s the best way to frost the cake smoothly?

Use a spatula or bench scraper, and chill the cake before applying the final layer of frosting.

Conclusion

This Pastel Layered Spring Cake is an elegant, colorful, and delicious dessert that’s perfect for any springtime celebration. With its soft sponge layers, dreamy buttercream, and vibrant pastel hues, this cake is sure to impress. Try it today and bring a burst of spring to your dessert table!