Collect fresh flowers from the garden to elevate this classic yellow butter cake from deceptively simple to stunning!
11⁄8 cup unsalted butter, softened
11⁄2 cups sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups self-rising flour, sifted
1 1/4 cups milk
a selection of small, insecticide-free, fresh flowers and leaves for decoration
1 1⁄2 cups butter, softened
4 cups powdered sugar, sifted
1 tablespoon milk
2 teaspoons vanilla extract
- For the cake... preheat oven to 350oF. Grease and line the base and sides of three 3-inch x 8-inch round cake pans with parchment paper.
- Using an electric mixer, beat butter and sugar until pale and creamy, about 6 minutes.
- Add eggs, one at a time, beating well after each addition. Add vanilla and salt, and beat until combined.
- Using a wooden spoon, alternately stir in flour and milk in 2 batches.
- Spoon mixture into prepared cake pans, spreading evenly using the back of the wet spoon.
- Bake for 30 to 35 minutes or until a skewer inserted into the cake’s center comes out clean. Let cool in pans for 5 minutes, and then turn out onto a wire rack to cool completely.
- If cakes are domed, slightly trim each one until level using a serrated knife. Place bottom layer on serving platter.
- Spread a thick layer of buttercream between layers of cake, leaving about 11/2 cups of buttercream for the top and sides.
- Spread buttercream on top and sides of cake with a flat-bladed knife.
- Just before serving, gently press small seasonal flowers into the buttercream on the sides of the cake to decorate.
- For the buttercream, using an electric mixer, beat butter until pale and creamy, about 10 minutes.
- Add 1⁄3 of powdered sugar, beating until smooth. Add remaining sugar in 2 batches, beating until well combined.
- Add milk and vanilla, and beat until smooth.
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