# Components:
→ Sponge Cake
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon fine salt
05 - 9 tablespoons unsalted butter, softened
06 - 4 large eggs
07 - 3/4 cup whole milk
08 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
09 - 1 cup unsalted butter, room temperature
10 - 3 1/4 cups powdered sugar, sifted
11 - 3 tablespoons whole milk
12 - 1 1/2 teaspoons vanilla extract
13 - Pink and yellow gel food coloring
→ Decorations
14 - Heart- and star-shaped sugar decorations
15 - Edible glitter or pearls (optional)
# Method:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, and salt. Set aside.
03 - Beat softened butter and granulated sugar until pale and fluffy. Incorporate eggs one at a time, mixing well after each. Add vanilla extract.
04 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
05 - Divide batter evenly between pans, smooth surfaces. Bake 30–35 minutes or until a toothpick inserted in the center comes out clean.
06 - Let cakes cool in pans for 10 minutes, then transfer to a rack to cool completely.
07 - Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth. Divide frosting and tint one portion pink and another yellow.
08 - If necessary, level cake layers. Place one layer on serving plate and spread with pink buttercream. Add second layer and frost entire cake with yellow buttercream.
09 - Adorn with heart and star-shaped sugar decorations. Optionally, sprinkle edible glitter or pearls for added elegance.
