# What You'll Need:
→ Cake Batter
01 - 3 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature
→ Food Coloring
09 - Pink gel food coloring
10 - Yellow gel food coloring
→ Buttercream Frosting
11 - 1.5 cups unsalted butter, room temperature
12 - 5 cups powdered sugar, sifted
13 - 2 teaspoons pure vanilla extract
14 - 3 to 4 tablespoons milk or heavy cream
15 - Pinch of salt
16 - Pink and yellow gel food coloring
# How To Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar together on medium speed until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing just until combined.
06 - Divide batter evenly into three bowls. Tint one bowl with a small amount of pink food coloring for pale pink, tint the second with a small amount of yellow for pale yellow, and leave the third bowl plain or add a drop of both for a pastel peach if desired.
07 - Pour each colored batter into prepared pans. Smooth tops and bake for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Beat butter on medium-high speed until creamy. Gradually add powdered sugar, vanilla, salt, and 3 tablespoons milk or cream; beat until fluffy, adding more milk if needed.
10 - Divide frosting into three bowls. Tint one bowl pastel pink, one pastel yellow, and leave one plain.
11 - Level cake layers if necessary. Place yellow cake layer on serving plate, spread with yellow buttercream. Top with peach or uncolored layer, frost with plain buttercream. Top with pink layer, frost with pink buttercream.
12 - Use remaining frosting to ombre the sides, blending from yellow at the base to pink at the top for a gradient effect. Smooth with a cake scraper or spatula.
13 - Decorate with pastel sprinkles, edible flowers, or as desired. Chill 30 minutes before slicing for cleaner cuts.
