# What You’ll Need:
→ Vanilla Sponge
01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 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 - 1.5 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
# How To Make It:
01 - Preheat oven to 350 degrees Fahrenheit. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until evenly distributed.
03 - In a large bowl, cream softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in pure vanilla extract until fully incorporated.
05 - With mixer on low speed, alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly between prepared pans and smooth the tops with an offset spatula.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in 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 until creamy. Gradually add sifted powdered sugar, vanilla extract, and salt. Add milk or heavy cream one tablespoon at a time until desired spreading consistency is achieved.
09 - Level cake layers if needed using a cake leveler or serrated knife. Place one layer on cake board, spread with buttercream, and top with second layer.
10 - Coat the entire cake with a thin crumb coat of buttercream using an offset spatula. Refrigerate for 20 minutes to set.
11 - Apply a final smooth layer of buttercream frosting to the entire cake surface.
12 - Roll out white fondant to 1/8-inch thickness. Cut out rose shapes by rolling small balls, flattening them, and shaping into petals. Assemble petals into roses. Tint a small portion of fondant green for leaves if desired.
13 - Arrange fondant roses and leaves on the cake surface as desired. Add edible pearls or silver dragees for decorative accents.
14 - Position the cross-shaped topper at the center of the cake or in preferred location.
15 - Refrigerate cake until ready to serve.
