INGREDIENTS
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 ½ cups unsalted butter (softened)
- 2 ½ cups granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 1 ¼ cups whole milk
- Buttercream frosting (classic vanilla or your choice)
- Edible flowers, pearls, or lace designs for decoration
Recipe
- Step 1: Preheat & Prepare
- - Preheat oven to 175°C (350°F). Grease and line three 9-inch round cake pans.
- Step 2: Mix Dry Ingredients
- - In a bowl, whisk flour, baking powder, and salt. Set aside.
- Step 3: Cream Butter & Sugar
- - In a large bowl, beat butter and sugar until light and fluffy.
- - Add eggs one at a time, beating well after each addition. Mix in vanilla.
- Step 4: Combine & Mix
- - Alternate adding flour mixture and milk to the butter mixture.
- - Mix until smooth and lump-free.
- Step 5: Bake
- - Divide batter evenly between pans and smooth the tops.
- - Bake for 25–30 minutes or until a toothpick comes out clean.
- - Cool layers completely on wire racks.
- Step 6: Prepare Buttercream
- - Whip butter until pale and fluffy.
- - Gradually add powdered sugar and mix until smooth.
- - Add vanilla extract and a few tbsp of milk to adjust consistency.
- Step 7: Assemble the Cake
- - Stack the cake layers with a layer of buttercream in between.
- - Frost the top and sides smoothly using an offset spatula.
- Step 8: Decorate
- - Pipe borders or floral patterns with a piping bag.
- - Add edible pearls, lace, or fresh flowers as desired.
- Step 9: Chill & Serve
- - Refrigerate to set the frosting. Bring to room temp before serving.