Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Stand mixer or hand mixer
- Round cake pans
- Piping bags and tips
- Offset spatula
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 4 cups buttercream frosting
- q.s. edible flowers or food-safe petals for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Using a stand mixer or hand mixer, beat the softened butter and sugar until light and fluffy.
- One at a time, add the eggs to the butter-sugar mixture, beating well after each addition, then stir in the vanilla extract.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix gently.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes. Let them cool completely before frosting.
- Spread a generous layer of buttercream frosting on the cooled cakes, pipe simple buttercream flowers around the edges, and top with edible flowers.
Notes
Practice piping flowers on parchment paper before decorating the actual cake for confidence.
Use gel food coloring for vibrant hues.
Store leftovers in an airtight container at room temperature for up to two days, and freeze unfrosted layers for longer storage. Always ensure your edible flowers are pesticide-free or grown at home for safety.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 300IU | Calcium: 30mg | Iron: 1mg
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