# What You 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 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)
# How to Make It:
01 - Preheat 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 the butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
05 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted at the center comes out clean.
06 - Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
07 - Beat butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth. Divide frosting and tint half pink and half yellow.
08 - Level cake layers if necessary. Place one layer on a serving plate and spread with pink buttercream. Top with second layer and frost the entire cake with yellow buttercream. Adorn with sugar hearts and stars, adding edible glitter or pearls as desired.
