# What You'll 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, 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 (e.g., pansies, violas, roses, chamomile)
# Directions:
01 - Preheat oven to 350°F. Lightly grease three 8-inch round cake pans and line with parchment paper.
02 - Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
03 - Using an electric mixer, beat butter and granulated sugar until pale and fluffy, about 3 minutes. Incorporate eggs one at a time, ensuring each is thoroughly mixed before adding the next. Stir in vanilla extract.
04 - Alternate adding flour mixture and milk to the butter mixture, beginning and ending with the flour. Gently mix until fully incorporated but avoid overmixing.
05 - Divide batter evenly among three bowls. Utilize gel food coloring to tint each batch a different pastel shade, blending until a uniform gradient is achieved.
06 - Transfer the colored batters to prepared pans, smoothing the tops. Bake for 25–30 minutes or until a toothpick inserted in the center emerges clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
07 - In a clean mixing bowl, beat butter until creamy. Gradually add sifted powdered sugar on low speed, then increase to medium and mix until well combined. Add vanilla extract and 3 tablespoons milk or cream, continue beating until fluffy. If needed, incorporate an additional tablespoon milk for consistency. Divide buttercream and tint each portion to desired pastel shades.
08 - Level cake layers as needed. Set the first layer on a serving plate, spread with tinted buttercream, and repeat with remaining layers. Apply a thin crumb coat and chill for 15 minutes. Finish frosting, blending pastel buttercream for an ombre effect.
09 - Arrange edible flowers over the top immediately before serving for a vibrant spring finish.
