Ingredients
Equipment
Method
Bake the cake layers
- Preheat the oven to 350°F and grease two 9-inch cake pans to prevent sticking.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined and uniform in color.
- Cream the unsalted butter and granulated sugar until light and fluffy, then beat in the eggs one at a time.
- Alternate adding the dry ingredients and milk, mixing until just combined to keep the crumb tender.
- Stir in the vanilla extract until the batter looks smooth and evenly speckled.
- Divide the batter between the pans and bake for 28-32 minutes, until the centers spring back when lightly pressed.
Frost and garnish
- Cool completely, then frost the cake layers with sage-green buttercream for clean, even coverage.
- Garnish with edible gold leaf for an earthy, elegant finish.
Notes
For the cleanest sides, chill the cake layers briefly before frosting, then apply the sage-green buttercream in a thin first coat. Store covered in the refrigerator for up to 4 days; freeze unfrosted layers for up to 2 months. Dietary swap: use a plant-based butter and a milk alternative in the same amounts for a dairy-free version.