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Classic Ribbon Bow Birthday Cake Recipe Blog Post

Classic ribbon bow birthday cake with pink buttercream rosettes and satin ribbon decorations
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Stunning two-layer vanilla birthday cake with buttercream rosettes and elegant ribbon bow decorations. Perfect celebration centerpiece.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 1/4 cups (300ml) whole milk, room temperature
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4–5 cups (480-600g) powdered sugar, sifted
  • 1/4 cup (60ml) heavy cream or whole milk
  • 2 tsp vanilla extract (for buttercream)
  • 1/4 tsp salt
  • Pink gel food coloring
  • Pink satin ribbon (1/4 inch wide)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. Cream butter and sugar until light and fluffy, 4-5 minutes.
  4. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  5. Alternate adding dry ingredients and milk, beginning and ending with flour mixture.
  6. Divide batter between pans and bake 25-28 minutes until toothpick comes out clean.
  7. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
  8. Beat butter until fluffy, 5-6 minutes. Gradually add powdered sugar, then cream, vanilla, and salt.
  9. Level layers, fill with buttercream, apply crumb coat, chill 30 minutes, then final coat.
  10. Using large star tip, pipe rosettes around bottom and top edges.
  11. Cut ribbon into 6-inch pieces, fold into loops, and press into buttercream between rosettes.
  12. Pipe pink hearts by making two dots then dragging down to form point. Write birthday message in center.

Notes

  • Always use room temperature ingredients for best texture. Gel food coloring works better than liquid.
  • Remove ribbon decorations before serving – they’re decorative only. Can substitute with edible chocolate ribbons.
  • Cake layers can be made 2 days ahead and stored wrapped at room temperature.

Nutrition

Find it online: https://www.benefitiany.com/classic-ribbon-bow-birthday-cake-recipe/