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Pink vintage-style cake with piped buttercream swirls and edible pearls

Pink Vintage Cake

A soft vanilla cake layered and covered in light, silky Swiss meringue buttercream, piped into charming vintage-style swirls.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8

Equipment

  • 3 x 6-inch round cake pans
  • Hand or stand mixer
  • Mixing bowls
  • Cake turntable
  • Offset spatula
  • Bench scraper or tall cake scraper
  • Piping bags
  • Star piping tip (e.g., Wilton 1M or 2D)
  • Edible pearls (optional)
  • Cooling rack
  • Gel food coloring

Ingredients
  

For Cake

  • 2 ½ cups 300g cake flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup 226g unsalted butter, room temperature
  • 1 ¾ cups 350g granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup 240ml whole milk
  • For the Filling:
  • ½ cup strawberry jam homemade or store-bought

For the Swiss Meringue Buttercream

  • 5 large egg whites
  • 1 ¼ cups 250g granulated sugar
  • 1 ½ cups 340g unsalted butter, cubed and room temp
  • 1 tsp vanilla extract
  • Pink gel food coloring
  • Optional: Edible pearls or sprinkles for decoration

Instructions
 

Bake the Cake:

  • Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
  • Whisk flour, baking powder, and salt in a bowl. In a mixer, cream butter and sugar until light. Add eggs one at a time, then vanilla. Alternate adding flour and milk. Divide batter evenly and bake 25–30 minutes. Cool completely.
  • Make Swiss Meringue Buttercream:
  • Whisk egg whites and sugar in a heatproof bowl over simmering water until sugar dissolves (160°F/70°C). Transfer to mixer and whisk to stiff peaks. Slowly add butter one cube at a time. Mix until smooth. Add vanilla and pink coloring.
  • Assemble the Cake:
  • Level cake layers. Place one on a cake board, spread a thin layer of buttercream, then jam. Repeat for other layers.
  • Crumb Coat and Chill:
  • Apply a thin layer of buttercream all over to trap crumbs. Chill 15 minutes.
  • Final Frosting:
  • Apply a smooth final coat using an offset spatula and scraper. Chill again briefly.

Decorate:

  • Use a star piping tip to pipe swirls around the top and base. Place edible pearls between swirls for a vintage effect.

Notes

  • Use gel food coloring — it won’t thin out your buttercream like liquid coloring.
  • If your buttercream curdles, keep mixing until smooth again.
  • Pipe on parchment paper first to test shapes and pressure before decorating your cake.
  • Swap strawberry jam with raspberry or lemon curd for a different flavor twist.