# 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 to 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, remove before serving)
# 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. Set aside.
03 - In a large bowl, cream butter and sugar together on high speed for 3 to 4 minutes until light and fluffy.
04 - Beat in eggs one at a time, ensuring thorough mixing after each addition. Add vanilla extract and mix until combined.
05 - Add flour mixture to butter mixture in three parts, alternating with milk and beginning and ending with flour. Mix on low speed until just combined.
06 - Divide batter evenly between the three prepared pans.
07 - Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out 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, then add vanilla and milk. Beat on high for 3 minutes until fluffy.
09 - Divide buttercream into four equal bowls. Leave one bowl white and tint the remaining three bowls with increasing amounts of pink gel food coloring to create light, medium, and dark pink shades.
10 - Place first cake layer on serving plate. Spread darkest pink buttercream on top. Add second layer and spread medium pink buttercream. Add final layer and spread light pink buttercream on top, using remaining white buttercream to cover the sides.
11 - Smooth buttercream with an offset spatula. Optionally use a bench scraper to blend the ombre effect up the sides for a seamless gradient.
12 - Decorate cake with edible flowers and flower toppers as desired. Chill cake for 30 minutes before slicing for cleaner cuts.
