# 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, 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, pastel shades
→ Floral Topper
16 - 1 cup edible flowers, such as pansies, violas, roses, or chamomile
# How To:
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 flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix gently until just combined.
05 - Divide the batter evenly into three bowls. Tint each bowl with a different pastel gel food coloring, gently stirring for a gradient effect.
06 - Pour each colored batter into prepared pans and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - In a large bowl, beat butter until creamy. Gradually add powdered sugar, then vanilla extract and 3 tablespoons of milk or cream. Beat until fluffy. Add more milk if needed for consistency. Divide frosting into portions and tint with desired pastel colors.
08 - Level cooled cake layers if necessary. Place the first layer on a serving plate and spread with buttercream. Repeat with remaining layers, then apply a crumb coat. Chill cake for 15 minutes. Frost cake, blending colored buttercream for an ombre effect.
09 - Arrange edible flowers on top just before serving.
