Ingredients:

  • 1 ½ cups all-purpose flour (vanilla cake)
  • 1 cup granulated sugar (vanilla cake)
  • ½ cup unsalted butter, softened (vanilla cake)
  • 2 large eggs (vanilla cake)
  • ½ cup buttermilk (vanilla cake)
  • 1 tsp vanilla extract (vanilla cake)
  • ½ tsp baking powder (vanilla cake)
  • ½ tsp baking soda (vanilla cake)
  • ¼ tsp salt (vanilla cake)
  • 1 cup all-purpose flour (chocolate cake)
  • ½ cup unsweetened cocoa powder (chocolate cake)
  • 1 cup granulated sugar (chocolate cake)
  • ½ cup unsalted butter, softened (chocolate cake)
  • 2 large eggs (chocolate cake)
  • ½ cup buttermilk (chocolate cake)
  • 1 tsp vanilla extract (chocolate cake)
  • ½ tsp baking powder (chocolate cake)
  • ½ tsp baking soda (chocolate cake)
  • ¼ tsp salt (chocolate cake)
  • 1 ½ cups all-purpose flour (lemon cake)
  • 1 cup granulated sugar (lemon cake)
  • ½ cup unsalted butter, softened (lemon cake)
  • 2 large eggs (lemon cake)
  • ½ cup buttermilk (lemon cake)
  • 2 tbsp lemon juice (lemon cake)
  • 1 tsp lemon zest (lemon cake)
  • 1 tsp vanilla extract (lemon cake)
  • ½ tsp baking powder (lemon cake)
  • ½ tsp baking soda (lemon cake)
  • ¼ tsp salt (lemon cake)
  • 1 cup unsalted butter, softened (buttercream)
  • 4 cups powdered sugar (buttercream)
  • 2 tbsp heavy cream (buttercream)
  • 1 tsp vanilla extract (buttercream)
  • Pinch of salt (buttercream)
  • Edible flowers or sprinkles (garnish)
  • Fresh fruit (e.g. berries) (garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C). Prepare three 6-inch round cake pans by greasing them and lining the bottom with parchment paper.
  2. In a bowl, cream together the softened butter and sugar until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in buttermilk and vanilla extract. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually combine the dry ingredients with the wet ingredients until just mixed. Pour the batter into one of the prepared pans and smooth the top.
  3. Repeat the same creaming method as the vanilla cake for the chocolate cake, using cocoa powder in place of half of the flour. Pour the batter into one of the remaining prepared pans and smooth the top.
  4. Repeat the creaming method again for the lemon cake. This time, stir in the lemon juice and zest. Pour the batter into the last prepared pan and smooth the top.
  5. Bake all three cakes in the preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  6. In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating on low speed until combined. Add heavy cream, vanilla extract, and salt. Beat on high speed for about 3 minutes until light and fluffy.
  7. Once the cakes are completely cool, cut each cake into halves to create two layers for each flavor. Place a layer of each flavor (vanilla, chocolate, lemon) in the box. Include a layer of buttercream frosting in between the layers. Frost the outside with a thin layer of buttercream. Decorate with edible flowers or fresh fruit as desired.