# 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 - 1/2 cup 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)
# Directions:
01 - Set the oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a large bowl. Set aside.
03 - In a separate bowl, beat softened butter with granulated sugar until pale and fluffy. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract.
04 - Alternately add the flour mixture and milk to the creamed butter mixture, beginning and ending with flour. Mix gently until just combined.
05 - Divide batter evenly between prepared pans, smoothing the tops. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 - Beat room-temperature butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth. Divide frosting and tint portions with pink and yellow gel food coloring.
07 - Level cake layers if necessary. Place one layer on a serving plate and spread with pink buttercream. Top with the second layer and apply yellow buttercream over the entire cake.
08 - Finish by adorning the cake with heart and star-shaped sugar decorations. Optionally, sprinkle edible glitter or pearls.
