# What You'll Need:
→ Vanilla Sponge
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 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 1/2 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 food coloring (gel preferred)
→ Decoration
14 - Edible flowers such as violets, pansies, or rose petals
15 - Non-edible flower toppers (optional; remove before serving)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk flour, baking powder, and salt until thoroughly blended.
03 - In a large mixing bowl, beat butter and sugar together with an electric mixer until pale and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
05 - Mix in the flour mixture in three stages, alternating with milk, starting and ending with flour. Stir gently until just combined.
06 - Evenly divide batter among the prepared cake pans.
07 - Bake for 25 to 30 minutes or until a toothpick inserted in the center emerges clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - With an electric mixer, whip butter on high for 2 to 3 minutes until creamy. Gradually mix in powdered sugar on low speed. Add vanilla and milk; beat on high for 3 minutes until fluffy.
09 - Divide prepared buttercream into four bowls. Leave one bowl white. Tint the remaining bowls with increasing amounts of pink gel coloring to produce ombre gradients.
10 - Arrange the first cake layer on a serving plate. Spread darkest pink buttercream on top. Stack the second layer and spread medium pink buttercream. Place the final layer and apply light pink buttercream, finishing sides with white buttercream.
11 - Use an offset spatula to smooth frosting surfaces. For ombre blending, use a bench scraper along cake sides.
12 - Adorn the cake with edible flowers and optional toppers. Chill cake for 30 minutes before slicing for precise portions.
