# Ingredient List:
→ 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, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 tablespoon pure vanilla extract
09 - 1 cup whole milk, room temperature
10 - Gel food coloring: pastel pink, yellow, green, or blue
→ Buttercream Frosting
11 - 1 1/2 cups unsalted butter, 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: pastel shades to match cake layers
→ Floral Topper
16 - 1 cup edible flowers (such as pansies, violas, roses, chamomile)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until thoroughly blended.
03 - Using an electric mixer, beat unsalted butter and granulated sugar until light and fluffy, approximately 3 minutes. Add large eggs one at a time, mixing well after each addition. Stir in pure vanilla extract until fully incorporated.
04 - Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix gently until just combined; avoid over-mixing.
05 - Divide the batter evenly into three bowls. Tint each portion with a chosen pastel gel food coloring, mixing gently to achieve ombre hues.
06 - Pour each colored batter into the prepared pans and bake for 25 to 30 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat unsalted butter until creamy. Gradually incorporate sifted powdered sugar, pure vanilla extract, and 3 tablespoons milk or heavy cream. Mix until fluffy, adding additional milk if needed to reach desired consistency. Divide frosting and tint each portion with pastel shades as desired.
08 - Level the cooled cake layers if necessary. Place the first layer on a serving plate. Spread a portion of pastel buttercream evenly over the surface. Stack and frost the remaining layers, applying a light crumb coat. Chill for 15 minutes before final ombre frosting application using an offset spatula.
09 - Just before serving, arrange edible flowers artistically atop the frosted cake.
