Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp pure vanilla extract
  • 2 cups unsalted butter, softened
  • 6 cups powdered sugar, sifted
  • 3 tbsp heavy cream
  • 1 tsp clear vanilla extract
  • 1 pinch salt
  • 1 custom edible photo print

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Cream the softened butter and granulated sugar until the mixture is pale and fluffy.
  3. Beat in eggs one at a time, then stir in the pure vanilla extract.
  4. Alternate adding the dry ingredients (flour, baking powder, salt) and the milk, starting and ending with the flour.
  5. Divide the batter evenly between the pans and bake for 30-35 minutes until a toothpick comes out clean.
  6. Cool the cakes completely on a wire rack.
  7. Prepare the stability buttercream by whipping butter until creamy, then gradually adding powdered sugar, heavy cream, clear vanilla extract, and salt until stiff.
  8. Place one cake layer down, spread a thin layer of frosting, and top with the second cake layer.
  9. Apply a thin crumb coat of frosting to the exterior, then chill in the freezer for 15 minutes.
  10. Apply the final layer of buttercream, smoothing the surface with an offset spatula and bench scraper to create a flat plane.
  11. Carefully place the custom edible photo print on top of the chilled frosting, smoothing from the center outward to remove air bubbles.