# 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
# 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 together flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream butter and sugar together on medium-high speed until light and fluffy, approximately 3 to 4 minutes.
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 butter mixture in three parts, alternating with milk, 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, or 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 until creamy, approximately 2 to 3 minutes. 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 three distinct ombre 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. Place the final layer and spread the light pink buttercream on top, covering the sides with remaining white buttercream.
11 - Smooth the buttercream with an offset spatula. Optionally, use a bench scraper to blend the ombre effect up the sides for a seamless gradient.
12 - Decorate with edible flowers and non-edible flower toppers as desired. Chill cake for 30 minutes before slicing to ensure clean cuts.
