This cake features tall, soft layers of vanilla or chocolate cake (your choice!) with a smooth buttercream finish. You can glam it up with edible gold, pink rosettes, macarons, or keep it minimalist with piped details and a cute cake topper. It’s totally customizable to suit the birthday teen’s vibe—girly glam, chic and classy, or colorful and bold!
🛒 What You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
For the Buttercream:
- 1 ½ cups unsalted butter, room temp
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–3 tablespoons milk or heavy cream
- Pink gel food coloring (optional)
For Decorating:
- Gold leaf sheets or edible gold paint
- Sprinkles, macarons, edible flowers, or piped rosettes
- “16” birthday topper
- Piping bags and tips
👩🍳 Pro Tips
- Use gel coloring for vibrant pinks without thinning your buttercream.
- Bake your layers ahead and chill them for easier frosting.
- Use a crumb coat to keep frosting smooth and clean.
- Customize the colors and decor to match a party theme or personality.
- Add sparkle! Edible glitter or metallic toppers make it party-ready.
🧰 Tools You’ll Need
- 3 (6-inch or 8-inch) cake pans
- Electric mixer
- Offset spatula
- Cake scraper
- Piping bags and tips
- Cake stand
- Serrated knife (for leveling)
🔄 Substitutions & Variations
- Flavor twist: Try strawberry, funfetti, or lemon cake layers.
- Vegan version: Use dairy-free milk, egg replacer, and vegan butter.
- Color theme: Swap pink for lavender, teal, or ombré pastels.
- Filling ideas: Add jam, ganache, or cookie crumbles between layers.
⏱️ Make Ahead Tips
- Bake the cake layers 1–2 days ahead and wrap tightly.
- Make the frosting up to 3 days ahead—just re-whip before using.
- Fully decorated cake can be stored in the fridge overnight—bring to room temp before serving.
👩🍳 Instructions
1. Make the Cake Batter
Preheat oven to 350°F. Grease and line three cake pans. In a bowl, whisk flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and milk until batter is smooth.
2. Bake the Cake Layers
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
3. Make the Buttercream
Beat butter until creamy, then gradually add powdered sugar. Mix in vanilla and cream, then tint with pink gel coloring if desired. Beat until fluffy and smooth.
4. Assemble the Cake
Level cake layers if needed. Stack with frosting between each layer. Apply a thin crumb coat and chill, then frost with a smooth final layer.
5. Decorate!
Pipe rosettes, add sprinkles or macarons, place the “16” topper, and apply edible gold leaf or glitter for a glam finish.
🧊 Leftovers & Storage
- Store leftover cake covered in the fridge for up to 4 days.
- Freeze cake slices wrapped in plastic for up to 2 months.
- Bring to room temperature before serving again for best taste.
💬 Final Thoughts
A Sweet Sixteen cake should be just like the celebration itself—beautiful, joyful, and unforgettable. Whether you go bold or minimal, pink or chocolate, this recipe gives you a stunning, party-worthy cake every time. 🎉
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