Preheat oven to 350 degrees F (180 degrees C). Line three 8-inch round pans with parchment rounds, and grease with
Non-Stick Baking Spray (as needed)
In a stand mixer with a paddle attachment, mix together
All-Purpose Flour (3 1/4 cups)
Baking Powder (1 Tbsp)
Granulated Sugar (3 cups)
Salt (1 tsp)
until fully combined.
Mix chunks of
Unsalted Butter (1 cup)
slowly into the dry mix, at a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pasteurized Egg Whites (1 cup)
, and mix on low until just incorporated. Mix in the
Buttermilk (1 1/2 cups)
in two installments, on a low speed.
Vanilla Extract (1/2 Tbsp)
Vegetable Oil (2 Tbsp)
, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are just incorporated so that the batter isn't overmixed).
Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure the layers are the same height.
Bake for 34-35 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the side. Place cake layers into the freezer to accelerate the cooling process.
While the cake layers bake and cool, make the vanilla buttercream frosting. Beat the
Unsalted Butter (3 cups)
on medium speed for 30 seconds with a paddle attachment, until smooth.
Slowly add in the
Powdered Confectioners Sugar (12 cups)
, 1 cup at a time. Alternate with small splashes of
Heavy Cream (1/3 cup)
Once fully mixed, add in the
Vanilla Extract (1 1/2 Tbsp)
Salt (1 tsp)
, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in additional cream (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (a quarter cup at a time).
To assemble, stack, and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
Add an even layer of buttercream between each cake layer.
Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
Divide the remaining frosting evenly between two bowls. Color one pink, and the other a leaf-green using
Food Coloring (to taste)
. Place the pink frosting into a piping bag fitted with a Wilton 104 tip.
While the cake chills, pipe buttercream roses using a Wilton 104 piping tip, on a flower nail topped with a piece of parchment paper. Chill the piped buttercream roses in the freezer for 10 minutes, until they’re firm to the touch.
Place the green buttercream in a piping bag fitted with a Wilton 352 leaf tip.
Pipe a ring of white frosting on top of the cake, about 1-inch from the top edge of the cake. Angle the chilled buttercream flowers around the ring.
Fill in with the green buttercream and pipe leaves.