# List of 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 - Gel food coloring in 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 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
# 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 flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until incorporated.
05 - Alternate adding the dry flour mixture and whole milk to the butter mixture, beginning and ending with flour. Mix until just combined—do not overmix.
06 - Divide the batter evenly into three bowls. Tint each batch with a different pastel color using gel food coloring, mixing gently to achieve a gradient effect.
07 - Pour each colored batter into prepared pans. Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat unsalted butter until creamy. Gradually add sifted powdered sugar, then vanilla extract and 3 tablespoons milk or heavy cream. Beat until fluffy, adding extra milk or cream as needed. Divide frosting into portions and tint with pastel gel food coloring for ombre effect.
09 - Level cake layers if necessary. Place the first layer on a serving plate and spread with buttercream. Repeat with remaining layers. Apply a thin crumb coat, chill for 15 minutes, then frost the exterior, blending frosting shades to create an ombre effect.
10 - Arrange edible flowers on top of the cake just before serving for a fresh springtime presentation.
