Vintage Cake
Create stunning vintage cakes for any celebration with our guide on designs, flavors, and decoration techniques.
Ingredients
For the Cake:
- 2 ½ cups 315g all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup 225g unsalted butter, room temperature
- 2 cups 400g granulated sugar
- 4 large eggs room temperature
- 1 cup 240ml whole milk, room temperature
- 2 tsp vanilla extract
For the Swiss Meringue Buttercream:
- 5 large egg whites
- 1 ½ cups 300g granulated sugar
- 1 ½ cups 340g unsalted butter, room temperature
- 1 tsp vanilla extract
For Decoration:
- Pastel food coloring dusty pink, lavender, ivory
- Fresh flowers roses, peonies, or baby’s breath
- Edible pearls or dragées
- Piping bags and tips star, round, and petal tips
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Divide the batter evenly among the pans and bake for 25-30 minutes. Cool completely.
Make the Buttercream:
- Whisk egg whites and sugar in a heatproof bowl over a double boiler until sugar dissolves and mixture reaches 160°F (71°C).
- Whip the mixture into stiff peaks, then gradually add butter and vanilla. Whip until smooth and creamy.
Assemble and Decorate:
- Level the cake layers and apply a crumb coat. Chill for 15 minutes.
- Apply a final layer of buttercream and smooth with a bench scraper.
- Use piping tips to create rosettes, pearls, and lace patterns. Add fresh flowers and edible pearls for a vintage touch.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Protein | 4g |
| Carbohydrates | 50g |
| Sugar | 35g |
| Fiber | 1g |
| Cholesterol | 60mg |
| Sodium | 200mg |