# Components:
→ 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 - 3–4 tablespoons whole milk or heavy cream
15 - Gel food coloring in pastel shades for ombre effect
→ 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 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, about 3 minutes. Add eggs one by one, mixing well after each addition. Stir in vanilla extract.
04 - Add flour mixture and whole milk to the butter mixture in alternating portions, starting and ending with the flour. Mix gently until just incorporated.
05 - Divide batter evenly among three bowls. Tint each portion with a different pastel gel food color, mixing softly to form a gradient.
06 - Pour each colored batter into prepared pans. Bake for 25–30 minutes, until a toothpick inserted in the center emerges clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool fully.
07 - Using an electric mixer, beat room temperature butter until creamy. Gradually add sifted powdered sugar, then vanilla extract and 3 tablespoons milk or cream. Whip until fluffy, adding extra milk if necessary. Divide frosting and tint with pastel gel colors.
08 - Level cooled cake layers if necessary. Arrange first layer on a serving plate, cover with buttercream, and repeat with remaining layers. Apply a thin crumb coat, chill for 15 minutes, then finish frosting, blending pastel shades to create an ombre finish.
09 - Just before serving, arrange edible flowers decoratively atop the cake.
