Servings: 8 people
Calories: 350kcal
Cost: $25
Equipment
- Mixing bowls
- Electric mixer
- Offset spatula for frosting
- Cake pans
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cups unsalted butter softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 batch buttercream frosting
- q.s. fresh edible flowers like roses, pansies, or lavender
- q.s. food-safe floral wire optional for arranging
- q.s. floral tape optional for arranging
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients (flour, baking powder, salt) alternating with the milk until the batter is smooth.
- Pour the batter evenly into the prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely before frosting.
- Spread a generous layer of buttercream between the cooled cake layers and cover the entire cake with frosting.
- Gently press fresh edible blooms onto the surface or arrange them in clusters.
Notes
Always opt for organic, pesticide-free flowers when decorating your cake. Rinse and pat dry before use. You can prepare the cake layers in advance and freeze them without decor. Just wrap them tightly to prevent freezer burn. Feel free to experiment with flavors; consider using almond or coconut extract instead of vanilla for a unique twist.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 400IU | Calcium: 100mg | Iron: 1mg
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