Ingredients
Scale
- 2 cups Vanilla Cake
- 1 1/2 cups Granulated Sugar
- 2 1/2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/2 cup Unsalted Butter
- 4 large Eggs
- 2 teaspoons Vanilla Extract
- 1 cup Milk
- 3 cups Buttercream Frosting
- as needed Fresh Flowers
- optional Food Coloring
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Add the softened butter and mix until crumbly.
- In another bowl, whisk together eggs, vanilla extract, and milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, level the tops of the cakes if necessary. Place one cake layer on a serving plate.
- Spread a layer of buttercream frosting on top, then place the second cake layer on top.
- Frost the top and sides of the cake with buttercream frosting.
- Decorate with fresh flowers and use food coloring to tint any remaining frosting for additional decoration.
Notes
- For a chocolate version, substitute half the flour for cocoa powder.
- Make sure to use edible flowers if decorating with them.
- Let the cake sit for a few minutes after frosting to set before serving.
Nutrition
- Calories: 350
- Sugar: 40
- Sodium: 200
- Fat: 15
- Carbohydrates: 50
- Fiber: 1
- Protein: 4
- Cholesterol: 70
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