🎂 Baby Welcome Cake Recipe

This cake is tender and moist with a vanilla-almond or lemon flavor, topped with a dreamy buttercream frosting and decorated with pastel colors, baby-themed touches (like fondant booties, moons, stars, or little onesies), and sweet piping that says “Welcome Baby” or the baby’s name.

You can make it as a single-tier cake, a sheet cake, or a cute 2-layer round—it’s easy to adapt to your needs.

🛒 What You’ll Need

For the Vanilla-Almond Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, softened
1 ¾ cups sugar
4 large eggs
1 tbsp vanilla extract
½ tsp almond extract (optional but lovely)
1 cup whole milk

For the Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2–3 tablespoons milk or cream
Food coloring (gel-based pastels like pink, blue, yellow, or mint)

Decorations:

Fondant baby-themed toppers (booties, onesies, clouds, stars, moon)
Piping tips (open star tip, round tip)
Sprinkles (optional)
Lettering tip or edible marker for writing “Welcome Baby”

👩‍🍳 Pro Tips

Use gel food coloring for vibrant pastel shades without thinning your frosting.
Chill your cake layers before frosting for easier decorating.
Lettering looks best piped or stenciled using a small round tip.
Flavor ideas: Try lemon zest in the batter or a strawberry jam filling for extra color and sweetness.
Match the theme: Decorate in colors that match the nursery or gender-neutral soft pastels.

🧰 Tools You’ll Need

2 (8-inch) round cake pans or 9×13-inch pan
Stand mixer or hand mixer
Mixing bowls
Piping bags and tips (star and round)
Offset spatula
Cake turntable (optional but helpful)
Food-safe brush (for edible details)
Cake stand or presentation board

🔄 Substitutions & Variations

Egg-free version: Use flax eggs or commercial egg replacer
Dairy-free: Use vegan butter and non-dairy milk
Flavor twist: Try strawberry, lemon, or vanilla-lavender
Cake format: Turn it into cupcakes for a baby shower or welcome box!

⏱️ Make Ahead Tips

Cake layers can be baked 1–2 days ahead and wrapped tightly
Buttercream can be made up to 3 days ahead (store in fridge and re-whip)
Fully decorated cake can be refrigerated overnight—bring to room temp before serving

👩‍🍳 Instructions

Step 1: Bake the Cake

Preheat oven to 350°F (175°C). Grease and flour 2 round cake pans. In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then mix in vanilla and almond extract. Add dry ingredients in 3 parts, alternating with milk. Divide into pans and bake for 25–30 minutes. Cool completely.

Step 2: Make the Buttercream

Beat softened butter until smooth. Gradually add powdered sugar, vanilla, and milk until light and fluffy. Divide and tint with food coloring as desired.

Step 3: Frost and Decorate

Level the cooled cake layers. Frost between layers and all over the cake. Pipe swirls and stars using a star tip, write “Welcome Baby,” and add fondant or sprinkle decorations.

Step 4: Chill & Serve

Chill the decorated cake for 20–30 minutes to set the frosting. Serve at room temperature for best flavor and texture.

🧊 Leftovers & Storage

Store cake in the fridge, covered, for up to 4 days
Let sit at room temperature before serving
Leftover slices can be frozen individually for up to 2 months

💬 Final Thoughts

This Baby Welcome Cake is more than just dessert—it’s a memory in the making. Whether you go soft and simple or detailed and decorative, this cake adds so much love to a very special moment. 🎂👶💛