# 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, 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 to 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 all-purpose flour, baking powder, baking soda, and salt until thoroughly combined.
03 - In a large bowl, beat unsalted butter with granulated sugar using an electric mixer until light and fluffy, about 3 minutes. Incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Alternate adding flour mixture and milk to the creamed butter mixture, beginning and ending with dry ingredients. Mix gently until batter is just combined to avoid overmixing.
05 - Divide batter evenly among three bowls. Tint each portion with a different pastel gel food coloring, gently folding in to achieve an ombre gradient.
06 - Transfer each colored batter to the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the centers emerges clean. Allow to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
07 - Beat unsalted butter until creamy. Gradually add sifted powdered sugar, then mix in vanilla extract and 3 tablespoons milk or cream. Beat until frosting is light and fluffy, adding more milk if necessary for spreadable consistency. Divide and tint with pastel colors as desired.
08 - If needed, level cooled cake layers. Place the first layer on a serving plate. Spread with pastel buttercream. Repeat stacking and icing with remaining layers. Apply a thin crumb coat and chill for 15 minutes. Finish frosting, blending pastel shades to create an ombre effect.
09 - Arrange a variety of edible flowers on top of the cake immediately before serving.
