# 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, such as pansies, violas, roses, chamomile
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium mixing bowl.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
04 - Alternate adding flour mixture and milk to the butter mixture, starting and finishing with the flour. Mix gently until the batter is just combined.
05 - Divide batter evenly among three bowls. Tint each portion with different pastel shades using gel food coloring, mixing gently to achieve a gradient effect.
06 - Pour each colored batter into prepared pans. Bake for 25–30 minutes, until a toothpick tests clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat butter until creamy. Gradually add powdered sugar, then vanilla extract and 3 tablespoons milk or cream. Continue beating until fluffy, adding more milk as needed. Divide frosting and tint with pastel gel food coloring for the ombre effect.
08 - Level cake layers. Place first layer on a serving plate, spread with buttercream, and repeat with remaining layers. Apply a crumb coat, chill for 15 minutes, then finish frosting with ombre blending. Arrange edible flowers atop the cake before serving.
