# What You'll Need:
→ Vanilla Sponge
01 - 2½ cups all-purpose flour
02 - 2½ 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 - 1½ 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
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, cream butter and sugar together on medium speed for 3 to 4 minutes until light and fluffy.
04 - Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and blend until combined.
05 - Add flour mixture to the butter mixture in three additions, alternating with milk. Begin and end with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly between the three prepared pans, smoothing the tops.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Beat butter on high speed for 2 to 3 minutes until creamy. Gradually add powdered sugar on low speed. Add vanilla and milk, then beat on high for 3 minutes until fluffy.
09 - Divide buttercream into four bowls. Leave one bowl white and tint the remaining three bowls with increasing amounts of pink gel food coloring to create dark pink, medium pink, and light pink shades.
10 - Place the first cake layer on a serving plate. Spread the darkest pink buttercream on top. Add the second layer and spread the medium pink buttercream. Add the final layer and spread the light pink buttercream on top. Cover the sides with remaining white buttercream.
11 - Use an offset spatula to smooth the buttercream. Optionally, use a bench scraper to blend the ombre effect vertically up the sides for a seamless gradient.
12 - Decorate with edible flowers and optional non-edible flower toppers. Chill the cake for 30 minutes before slicing for clean, precise cuts.
