# What You'll Need:
→ Vanilla Sponge
01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Pink Ombre Buttercream
09 - 1 ½ cups unsalted butter, room temperature
10 - 5 cups powdered sugar, sifted
11 - 2-3 tablespoons milk or heavy cream
12 - 2 teaspoons pure vanilla extract
13 - Pink gel food coloring
→ Decoration
14 - Edible flowers such as violets, pansies, or rose petals
15 - Non-edible flower toppers (optional, remove before serving)
# Method:
01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat butter and sugar together on medium-high speed for 3-4 minutes until light and fluffy.
04 - Add eggs one at a time, beating well after each addition. Pour in vanilla extract and mix until fully combined.
05 - Add flour mixture to the butter mixture in three portions, alternating with milk and beginning and ending with flour. Mix on low speed until just combined.
06 - Divide batter evenly among the three prepared pans, smoothing the tops.
07 - Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter on high speed for 2-3 minutes until creamy. Gradually add powdered sugar on low speed, then add vanilla and milk. Beat on high for 3 minutes until fluffy and light.
09 - Divide buttercream into four bowls. Leave one white and tint the remaining three with increasing amounts of pink gel food coloring to create light, medium, and dark pink shades.
10 - Place first cake layer on serving plate and spread with darkest pink buttercream. Add second layer and spread medium pink buttercream. Top with final layer and spread light pink buttercream on top, using white buttercream for the sides.
11 - Use an offset spatula to smooth buttercream. Optionally use a bench scraper to blend the ombre effect vertically up the sides for a gradient finish.
12 - Arrange edible flowers and decorative toppers on the frosted cake. Refrigerate for 30 minutes before slicing for cleaner cuts.
