This is the CUTEST cake and it only takes a few minutes to decorate!
Just add the deconstructed hydrangea before serving. Remove it when you’re ready to cut… don’t eat them!
Impress your guests with this moist vanilla cake topped with flowers!
For the Cake:
- 1 2/3 cups all purpose flour (240 grams)
- 1 cup sugar (200 grams)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter (170 grams)
- 3 egg whites
- 3 tsp vanilla extract
- 1/2 cup sour cream (120 ml)
- 1/2 cup milk (120 ml)
For the Buttercream:
- 3 pounds confectioner’s sugar
- 3 sticks salted butter
- 1/2 cup heavy cream
- 1 tsp vanilla
To Make the Cake:
Mix in all of the wet ingredients.
Whisk the dry ingredients together in a large bowl.
Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
Pour into buttered and floured pans.
Bake at 350 F for 15 minutes then reduce to 325 F until center is baked. (for the 6 inch pans I used this was an additional 10 minutes.)