Two-Tier Cake with Balloons (Printable)

Moist two-tier vanilla sponge layered with creamy buttercream and festive balloon toppers for elegant celebrations.

# What You Need:

→ Vanilla Sponge Cakes

01 - 4.5 cups all-purpose flour
02 - 3.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 2.5 cups granulated sugar
05 - 1.5 cups unsalted butter, room temperature
06 - 8 large eggs, room temperature
07 - 2 tablespoons pure vanilla extract
08 - 2 cups whole milk, room temperature

→ Buttercream Frosting

09 - 2 cups unsalted butter, room temperature
10 - 8 cups powdered sugar, sifted
11 - 0.5 cup whole milk or heavy cream
12 - 2 tablespoons vanilla extract
13 - Pinch of salt
14 - Gel food coloring, optional

→ Decoration

15 - Balloon cake toppers, store-bought or homemade
16 - Edible confetti or sprinkles, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans and two 6-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 5 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - With the mixer on low speed, alternate adding the flour mixture and milk in three additions, beginning and ending with flour. Mix until just combined.
06 - Divide the batter evenly between the 8-inch and 6-inch pans. Tap pans gently to release air bubbles.
07 - Bake 8-inch cakes for 35 to 40 minutes and 6-inch cakes for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, beating well. Mix in vanilla, salt, and milk or cream, 1 tablespoon at a time, until smooth and spreadable. Tint with food coloring if desired.
10 - Level cake tops if needed. Place one 8-inch layer on a cake board, spread a layer of buttercream, and top with the second 8-inch cake. Repeat layering process for the 6-inch cakes.
11 - Apply a thin crumb coat of buttercream to each cake. Chill for 20 minutes.
12 - Frost cakes smoothly with remaining buttercream. Stack the 6-inch cake tier centered on top of the 8-inch tier, using dowels or straws for support if needed.
13 - Decorate with balloon toppers and edible confetti or sprinkles as desired.

# Helpful Tips:

01 -
  • The vanilla sponge is genuinely moist and forgiving—it actually tastes better the next day as flavors settle.
  • Buttercream frosting this silky smooth makes you feel like a pastry chef, and honestly, impressing yourself matters.
  • A two-tier cake looks showstopping on the dessert table but isn't nearly as intimidating as it appears.
  • Those balloon toppers transform a homemade cake into something that looks professionally designed.
02 -
  • Room temperature ingredients aren't just a suggestion—cold eggs and butter will break your batter and you'll end up with a dense, grainy cake instead of the tender crumb you're after.
  • Dowels or straws in the bottom cake tier are essential for a two-tier cake; without them, the weight of the top will crush the frosting and the cake will sink unevenly.
  • If your buttercream looks grainy or separated, it's usually because the butter wasn't soft enough or you added ingredients too quickly; beat in a tiny splash of warm milk and keep mixing.
03 -
  • Invest in a cake turntable if you frost cakes often; it makes applying buttercream smoothly and evenly infinitely easier and actually faster.
  • If you're nervous about stacking, practice on a dummy cake first, or use a cake leveler to ensure your layers are perfectly flat and stable.
  • Chill the assembled cake for at least an hour before serving—the layers set, the frosting firms, and it's far easier to slice cleanly and serve without things sliding around.
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