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Perfect Modern Minimalist Watercolor Buttercream Cake

modern minimalist watercolor buttercream cake - featured image
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A stunning yet simple cake featuring soft pastel watercolor buttercream frosting that is easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened (Plugrá recommended)
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, warmed slightly
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (340g) unsalted butter, softened (Kerrygold recommended) for buttercream
  • 5 cups (600g) powdered sugar, sifted
  • 3 to 4 tablespoons (45-60ml) heavy cream
  • 1 ½ teaspoons pure vanilla extract for buttercream
  • Gel food coloring in pastel shades (pink, lavender, mint green, pale blue)
  • Optional: ½ teaspoon almond extract
  • Optional: Substitute half of the all-purpose flour with cake flour
  • Optional seasonal: lemon zest, beet juice, matcha powder

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat 1 cup softened unsalted butter with granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, scraping down sides after each addition.
  5. Reduce mixer speed to low. Alternate adding dry ingredients and warmed milk in three parts, beginning and ending with dry mix. Mix just until combined.
  6. Add 2 teaspoons vanilla extract and mix briefly.
  7. Divide batter evenly between pans (about 2 cups or 480ml each). Smooth tops with spatula.
  8. Bake for 30-35 minutes or until toothpick inserted in center comes out clean and tops spring back when pressed lightly.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks. Once cool, trim domed tops to create flat layers.
  10. For buttercream, beat 1 ½ cups softened unsalted butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar, alternating with heavy cream. Add 1 ½ teaspoons vanilla extract. Beat until fluffy and spreadable, about 5 minutes. Adjust consistency as needed.
  12. Divide small portions of frosting into separate bowls and tint each with a tiny amount of gel food coloring for pastel watercolor effect.
  13. Using a clean offset spatula or small food-safe paintbrush, apply colored buttercream in gentle strokes around cake layers and sides, blending slightly to mimic watercolor washes. Keep base layer white or very pale.
  14. Assemble cake by placing one layer on serving plate or turntable. Spread thin layer of plain buttercream on top. Add second layer and frost entire cake with thin crumb coat. Chill for 20 minutes.
  15. Apply watercolor buttercream design as described. Smooth edges with bench scraper and clean any color bleeds with damp paper towel.
  16. Chill again for 15 minutes if needed before serving.

Notes

Keep buttercream soft but not runny for best watercolor effect. Use gel food coloring to avoid thinning frosting. Chill cake between frosting steps to prevent melting. Practice brush strokes on parchment paper before decorating. Apply colors sparingly and build gradually for subtle pastel look.

Nutrition

Keywords: watercolor cake, buttercream cake, minimalist cake, easy cake recipe, pastel cake, birthday cake, modern cake, cake decorating

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