# What You 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 to 4 tablespoons whole milk or heavy cream
15 - Gel food coloring, pastel shades
→ Floral Topper
16 - 1 cup edible flowers, such as pansies, violas, roses, or chamomile
# How To Make:
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. Incorporate eggs one at a time, mixing thoroughly after each addition. Mix in vanilla extract.
04 - Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with flour. Stir gently until just combined; do not overmix.
05 - Divide the batter evenly into three bowls. Tint each portion with a different pastel gel food coloring, blending gently for distinct ombre shades.
06 - Pour each colored batter into a prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center emerges clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat room-temperature unsalted butter until creamy. Gradually add sifted powdered sugar, then vanilla extract and 3 tablespoons milk or cream. Continue mixing until fluffy; adjust texture with additional milk if needed. Divide frosting and tint with pastel gel coloring to match cake layers.
08 - Level cake layers if required. Position the first layer on a serving plate and spread with a portion of buttercream. Stack remaining layers, repeating frosting application. Apply a thin crumb coat and chill for 15 minutes. Frost the cake, blending pastel hues to create an ombre appearance.
09 - Garnish the cake with a selection of edible flowers just before serving.
