Description
A stunning cake adorned with edible flowers, featuring a delicate golden sponge and luscious buttercream frosting, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- Buttercream frosting
- Edible flowers (like roses, peonies, and daisies)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
- Cream the butter and sugar in a large mixing bowl until light and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the dry ingredients in another bowl, whisking together flour, baking powder, and salt.
- Combine the dry ingredients with the creamed mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with buttercream frosting and decorate with edible flowers.
Notes
Use room temperature ingredients for the best texture, and allow the cakes to cool completely before frosting to avoid melting the buttercream.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg