Ingredients
Method
Prepare Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour the baking pans.
- In a stand mixer, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make Buttercream Frosting
- In a stand mixer, beat the softened butter until creamy.
- Gradually add powdered sugar, mixing on low speed until combined.
- Add heavy cream and vanilla extract, then beat on high speed until light and fluffy.
Assemble and Decorate
- Level the cooled cake layers using a cake leveler or serrated knife.
- Place the first layer on a cake board and spread a layer of buttercream frosting on top.
- Repeat with remaining layers, stacking them on top of each other.
- Cover the entire cake with a thin layer of buttercream to create a crumb coat, then chill for 30 minutes.
- Apply a final layer of buttercream and smooth it out with an offset spatula.
- Decorate with fresh flowers and fondant as desired.
Nutrition
Notes
This cake can be made a day in advance. Store in a cool place and cover with plastic wrap to keep it fresh.