Ingredients:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk, at room temperature
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract (for frosting)
  • 2-4 tablespoons heavy cream (for frosting)
  • Edible flowers (optional)
  • Fresh berries (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line the cake pans with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt. In a mixing bowl, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
  4. Gradually alternate adding flour mixture and milk, beginning and ending with the flour.
  5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Let cool in pans for 10 minutes before transferring to cooling racks.
  7. Beat the softened butter until creamy for the frosting. Gradually add powdered sugar, mixing until well combined.
  8. Add vanilla and enough cream to achieve a spreadable consistency.
  9. Place one cake layer on the cake stand, spread a layer of frosting on top. Repeat with the second and third layers.
  10. Frost the top and sides of the cake smoothly with remaining buttercream.
  11. Add edible flowers and fresh berries as desired. Chill for at least 30 minutes before slicing for clean cuts.