# What You Need:
→ Cake
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 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Whipped Cream Frosting
09 - 2 cups heavy whipping cream, cold
10 - 1/2 cup powdered sugar
11 - 1 teaspoon pure vanilla extract
→ Decoration
12 - 1/2 to 1 cup pressed edible flowers such as violets, pansies, nasturtiums, rose petals, or chamomile
13 - Fresh mint leaves, optional
# Directions:
01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, sift together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add flour mixture in three additions, alternating with milk and beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes until a toothpick inserted in the center emerges clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
10 - Place first cooled cake layer on serving plate. Spread with generous layer of whipped cream. Top with second cake layer and frost top and sides with remaining whipped cream.
11 - Gently press edible flowers onto sides and top of frosted cake. Add mint leaves if desired.
12 - Refrigerate cake for at least 30 minutes before serving to set frosting and secure flower placement.
