Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks, 170g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (180ml) buttermilk
  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 3-4 tablespoons heavy cream (adjust for consistency)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Fresh, edible flowers (roses, pansies, violets, etc. - pesticide-free and thoroughly washed)
  • Optional: Edible gold leaf or luster dust

Instructions:

  1. Prepare the Cake Pans: Grease and flour the cake pans, line the bottoms with parchment paper.
  2. Make the Cake Batter: Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Whisk together dry ingredients. Alternate adding dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
  3. Bake the Cakes: Divide batter evenly among prepared pans. Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean.
  4. Cool the Cakes: Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  5. Make the Buttercream Frosting: Beat softened butter until smooth and creamy. Gradually add sifted powdered sugar, alternating with heavy cream, until light and fluffy. Stir in vanilla extract and salt.
  6. Assemble the Cake: Level the cake layers if needed using a serrated knife. Place one cake layer on a cake stand or serving plate. Spread a generous layer of buttercream frosting on top. Repeat with the remaining cake layers.
  7. Frost the Cake (Semi-Naked Style): Use an offset spatula to apply a thin layer of buttercream around the sides of the cake, leaving some of the cake layers visible. Smooth the frosting.
  8. Decorate with Flowers: Trim the stems of the edible flowers. Arrange the flowers artfully on top of and around the sides of the cake.
  9. Chill & Serve: Chill the cake for at least 30 minutes before serving to allow the frosting to set.