# Required Ingredients:
→ 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 - Pastel gel food coloring: 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 - Pastel gel food coloring
→ Floral Topper
16 - 1 cup assorted edible flowers (e.g., pansies, violas, roses, chamomile)
# How-To Steps:
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.
03 - In a large bowl, beat unsalted butter and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in pure vanilla extract.
05 - Alternate adding the flour mixture and whole milk to the butter mixture, starting and ending with the flour. Mix until just combined.
06 - Divide batter equally into three bowls. Tint each with a different pastel gel food coloring to achieve desired ombre gradient.
07 - Pour each colored batter into prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat room temperature butter until creamy. Gradually add sifted powdered sugar, vanilla extract, and 3 tablespoons whole milk or cream. Beat until fluffy, adding more milk if needed. Divide and tint frosting with pastel gel colors as desired.
09 - Level cake layers. Place the first layer on a serving plate, spread with colored buttercream. Repeat with remaining layers. Apply a thin crumb coat and chill for 15 minutes.
10 - Frost the cake, blending pastel buttercream shades to create an ombre effect. Arrange edible flowers on top just before serving.
