Servings: 8 people
Calories: 320kcal
Cost: $25
Equipment
- Stand mixer or hand mixer
- Round cake pans (8-inch)
- Piping bags and tips
- Offset spatula
- Wire cooling rack
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
- 4 cups buttercream frosting store-bought or homemade
- food coloring gel (optional)
- edible flowers or sugar flowers for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened butter with the sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Alternately mix in flour, baking powder, and salt with the milk until smooth.
- Pour the batter into three round cake pans lined with parchment paper.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the layers cool completely on a wire rack.
- Spread buttercream between the cooled layers and apply a thin crumb coat.
- Chill the cake for 15 minutes to set the crumb coat.
- Decorate using tinted frosting and top with edible or sugar flowers.
Notes
This floral cake is perfect for occasions like weddings, birthdays, and baby showers.
Nutrition
Calories: 320kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 24g | Vitamin A: 400IU | Calcium: 50mg | Iron: 1mg
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