# What You'll Need:
→ 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 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)
# How-To Steps:
01 - Preheat 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 and granulated sugar until pale and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Alternately add the flour mixture and milk to the creamed mixture, starting and finishing with the flour. Mix until just combined without overbeating.
05 - Divide batter evenly between prepared pans and smooth the tops. 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 cooling rack to cool completely.
07 - Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth. Divide frosting and tint portions pink and yellow respectively.
08 - Level cake layers if necessary. Place one layer on a serving plate and spread with pink buttercream. Top with the second layer and frost the entire cake with yellow buttercream. Garnish with heart and star-shaped sugar decorations and optional edible glitter or pearls.
