Description
Château Princesse Cœurs Étoiles is a charming and delightful layered vanilla cake decorated with vibrant pink and yellow buttercream frosting and embellished with heart and star-shaped sugar decorations. This cake combines a moist, fluffy texture with smooth, creamy frosting, perfect for celebrations and special occasions.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
Buttercream Frosting Ingredients
- 1 cup unsalted butter, room temperature
- 3 1/4 cups powdered sugar, sifted
- 3 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- Pink and yellow gel food coloring
- Heart- and star-shaped sugar decorations
- Edible glitter or pearls (optional)
Instructions
- Prepare the pans and preheat oven: Set the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and fine salt thoroughly to ensure even distribution of the leavening agents.
- Cream butter and sugar, incorporate eggs and vanilla: In a separate bowl, beat the softened butter with granulated sugar until the mixture becomes pale and fluffy. Add eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the pure vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the flour mixture and whole milk to the creamed butter mixture, starting and ending with the flour mixture. Gently mix just until all ingredients are combined to avoid overmixing, which can cause a dense cake.
- Portion batter and bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare buttercream frosting: Beat the room-temperature butter until creamy. Gradually add sifted powdered sugar, whole milk, and vanilla extract, beating the mixture until it becomes smooth and fluffy. Separate the frosting into portions and tint some with pink gel food coloring and some with yellow, as desired.
- Assemble and frost cake: Level the cake layers if needed to ensure even stacking. Place one layer on a serving plate and spread with the pink buttercream evenly. Top with the second cake layer and cover the entire cake with the yellow buttercream frosting, smoothing the surface for a neat finish.
- Decorate: Adorn the cake with heart- and star-shaped sugar decorations over the frosting. Optionally, sprinkle edible glitter or pearls for an extra festive and sparkling effect.
Notes
- Make sure all ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake light and fluffy.
- If you don’t have gel food coloring, you can use liquid food coloring but use less to avoid thinning the frosting.
- Allow the cake layers to cool completely before frosting to prevent melting.
- Store the finished cake in an airtight container at room temperature if serving the same day or refrigerate if storing longer.
