# What You Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, at room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, at room temperature
08 - 1 tablespoon pure vanilla extract
09 - 1 cup whole milk, at room temperature
10 - Gel food coloring in pastel pink, yellow, green, or blue
→ Buttercream Frosting
11 - 1 1/2 cups unsalted butter, at room temperature
12 - 5 cups powdered sugar, sifted
13 - 2 teaspoons pure vanilla extract
14 - 3–4 tablespoons whole milk or heavy cream
15 - Gel food coloring in pastel shades to match cake layers
→ Floral Topper
16 - 1 cup edible flowers, such as pansies, violas, roses, or chamomile
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until just combined.
05 - Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with flour. Mix gently until just combined, avoiding overmixing.
06 - Divide the batter evenly among three bowls. Tint each with a different pastel gel food color, mixing gently until the color is uniform.
07 - Pour each colored batter into a prepared pan and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter in a large bowl until creamy and smooth. Gradually add sifted powdered sugar, then vanilla extract and 3 tablespoons of milk or cream. Continue beating until fluffy, adding more milk if needed for spreadable consistency. Divide frosting into portions and tint with pastel colors as desired.
09 - Level cake layers as necessary. Place the first layer on a serving plate, spread with tinted buttercream, and repeat with the remaining layers. Apply a thin crumb coat and chill for 15 minutes, then frost the outside of the cake, blending colors to achieve an ombre effect with an offset spatula.
10 - Just before serving, arrange edible flowers elegantly on the top surface of the cake.
