Description
A delightful cake infused with vanilla and decorated with edible flowers, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Buttercream frosting
- Edible flowers (like roses, peonies, and daisies)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your 9-inch round cake pans by greasing and flouring them thoroughly.
- Cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
- Combine the flour, baking powder, and salt in another bowl, whisking for even distribution.
- Mix the dry mixture into the creamed butter and sugar, alternating with the milk. Mix until just combined; avoid overmixing.
- Pour the batter evenly between your prepared pans, smoothing the tops for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Layer the cakes with buttercream frosting, generously frosting the top and sides. Decorate with edible flowers.
Notes
Use room temperature ingredients for best results. Customize with different edible flowers or flavor variations for the buttercream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg