# What You 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 for garnish
# How to Make:
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, beat butter and sugar together on high speed until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Add flour mixture to butter mixture in three additions, alternating with milk and beginning and ending with flour. Mix until just combined, being careful not to overmix.
06 - Divide batter evenly among the three prepared cake pans.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center emerges clean. Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Beat softened 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 and light.
09 - Divide buttercream into four equal bowls. Leave one bowl white. Tint the remaining three bowls with increasing amounts of pink gel food coloring to achieve light, medium, and dark pink shades.
10 - Place first cooled cake layer on serving plate. Spread darkest pink buttercream on top. Add second layer and spread medium pink buttercream. Place final layer and cover top and sides with light pink buttercream, finishing sides with white buttercream.
11 - Use an offset spatula to smooth buttercream evenly. Optionally, use a bench scraper to blend ombre effect vertically along the sides for seamless color transition.
12 - Arrange edible flowers and optional flower toppers as desired. Refrigerate cake for 30 minutes before slicing to ensure clean cuts and set frosting.
