3 1/4 cup all-purpose flour
3 cup granulated sugar
2 1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter (or 2 sticks) room temperature
2 teaspoons clear vanilla extract
1 1/2 cups buttermilk, room temperature (or buttermilk powder with water is an option if you can’t find liquid buttermilk at your grocery store!)
1/8 cup (28 grams) vegetable oil
Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined. Mix bits of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in eggs and mix on low until just incorporated. Mix in the buttermilk on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.
Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.
Bake for 35-37 minutes if using 8-inch pans (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.
Once the layers have fully cooled, the caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart. While you’re waiting….make your frosting!
8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk
1 T clear vanilla extract
1/4 t. salt (if using unsalted butter)
Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.
- 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles) or an 8” acrylic cake disc (I started using these so I wouldn’t waste so many cake circles!)
- Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper - not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use)
-- Small offset spatula (you’ll use this to texture your frosting)
- Silk/plastic sunflowers (or real ones – cover the stems in floral tape!) I used about 6 of varying sizes, and a bunch similar to these that came with some leaves as well.
Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting.
Repeat the process with your remaining cake layers.
Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part – don’t stress about it too much; you’re going to texture it with a small offset spatula in a minute!
Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layers of frosting and smooth. Don’t stress this part too much; you’ll texture the frosting with an offset spatula in a minute! I do like to use an offset spatula and bench scraper for this part.
Texturing the frosting is fairly straightforward – hold a small offset spatula against the side of the cake, and press gently while rotating the cake on the turntable. One tip – I did find that I got a much smoother and more even line with my spatula when I warmed it a bit with a lighter (or in hot water/dried with a paper towel) before each pass around the cake.
Once your cake is textured, place it into the fridge or freezer for a few minutes to set the frosting.
Now you’re ready to decorate! Press your sunflowers into your frosting to decorate the cake – I ran mine in a bit of an irregular line from the side of the top of the cake to the base on the other side. Up to you!
And you’re done! If you’re as proud of your cake as I was of mine, snap a few pictures before you cut in!