17th Birthday Cake
This 17th Birthday Cake is sweet, soft, and just a bit sophisticated — the perfect balance of youth and elegance. With pastel hues, moist layers, and pretty decorations, it's a dreamy centerpiece for any celebration.
Equipment
- Mixing Bowls
- Electric Mixer
- 8-inch Round Cake Pans
- Cooling Rack
- Spatula or Offset Spatula
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- food coloring pink or pastel tones, optional
Frosting & Decoration
- buttercream frosting store-bought or homemade
- decorative sprinkles, pearls, or edible glitter optional, for decorating
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry.
- Optional: Tint the batter with a few drops of pastel food coloring and mix gently.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with buttercream and decorate with sprinkles, pearls, or edible glitter. Add a “17” cake topper for a final touch.
Notes
For the smoothest finish, chill cake layers before frosting and apply a crumb coat first. Customize colors and toppings to match your theme — minimalist, pastel, or party-ready!