# 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 - 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 - In a separate bowl, beat softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined without overmixing.
05 - Divide batter evenly between prepared pans and smooth surfaces. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
07 - Beat softened butter until creamy, gradually adding powdered sugar, milk, and vanilla extract until smooth. Divide frosting and tint half pink and half yellow using gel food coloring.
08 - Level cake layers if necessary. Place one layer on serving plate and spread with pink buttercream. Add second layer, then frost entire cake with yellow buttercream.
09 - Adorn cake with heart and star-shaped sugar decorations. Optionally sprinkle edible glitter or pearls for added effect.
