Ingredients:

  • 2.5 cups (315g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 cup (225g) unsalted butter, softened
  • 3 large eggs
  • 1 cup (240ml) whole milk
  • 1 tbsp (12g) baking powder
  • 1 tsp (5g) salt
  • 2 tsp (10ml) pure vanilla extract
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt
  • Red food coloring gel
  • White fondant or white chocolate melts
  • Blue or Teal food coloring

Instructions:

  1. Cream the softened butter and granulated sugar on medium-high speed until the mixture is pale yellow and fluffy.
  2. Incorporate eggs one at a time, ensuring each is fully absorbed into the batter before adding the next.
  3. Slowly alternate adding the dry ingredients (flour, baking powder, salt) and the whole milk, mixing just until the batter is smooth and reaches a ribbon stage.
  4. Divide batter evenly between two 8-inch round cake pans and bake for 30 minutes.
  5. Apply the flat-top cooling technique and chill the cakes for 2 hours to ensure frosting stability.
  6. Prepare the buttercream by beating the butter and powdered sugar, then mixing in heavy cream, vanilla extract, and a pinch of salt until high-viscosity is achieved.
  7. Frost the chilled cake layers and use food coloring and fondant to pipe a stethoscope, medical cross, and nurse's cap decorations.