# The Ingredients You'll Need:
→ Vanilla Sponge
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Buttercream Frosting
09 - 1 1/2 cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons pure vanilla extract
12 - 3 to 4 tablespoons whole milk or heavy cream
13 - Pinch of salt
→ Decoration
14 - 16 ounces white fondant
15 - Green gel food coloring (for leaves, optional)
16 - Edible pearls or silver dragees (optional)
17 - 1 cross-shaped cake topper (edible or decorative)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, and salt until fully blended.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until fully combined.
05 - On low speed, alternate adding flour mixture and milk, beginning and ending with flour. Mix until just incorporated without over-beating.
06 - Divide batter evenly between prepared pans and smooth the tops using an offset spatula.
07 - Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat softened butter with electric mixer until creamy. Gradually incorporate powdered sugar, vanilla, and salt. Add milk or cream one tablespoon at a time until smooth and spreadable.
09 - Level cake layers if necessary. Place the first layer on a cake board, spread with buttercream, and top with the second layer.
10 - Coat cake with a thin layer of buttercream to seal in crumbs; chill for 20 minutes.
11 - Apply an even final layer of buttercream across the entire cake surface for a smooth finish.
12 - Roll out white fondant to 1/8-inch thickness. Form roses by rolling small fondant balls, flattening, and shaping petals. Optionally tint fondant green for leaves.
13 - Arrange fondant roses and leaves artistically on cake. Add edible pearls or dragees for additional embellishment as desired.
14 - Position the cross-shaped cake topper at the center or preferred spot.
15 - Refrigerate cake until ready to serve to ensure decorations hold their shape.
