Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1 tsp (5g) salt
  • 1 cup (225g) unsalted butter, softened
  • 4 large eggs
  • 1 cup (240ml) whole milk
  • 2 tsp (10ml) vanilla extract
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1 drop (0.5ml) violet food coloring
  • 2 tbsp (30ml) blue or red food gel
  • 1 cup (115g) stiff royal icing

Instructions:

  1. Cream the butter and sugar until light and fluffy. Incorporate eggs one at a time, then alternate adding dry ingredients (flour, baking powder, salt) and milk. Add vanilla extract.
  2. Pour batter into two greased 9-inch round cake pans and bake at 350°F (175°C) for 30-35 minutes until a toothpick inserted in the center comes out clean.
  3. Once completely cooled, prepare the frosting by beating together butter, powdered sugar, heavy cream, vanilla, and a drop of violet food coloring to neutralize yellow tones.
  4. Apply a thin crumb coat of buttercream to the cake and chill for 30 minutes. Follow with a final thick layer of white frosting, smoothing it with an offset spatula for a clinical finish.
  5. Using a toothpick, sketch a heartbeat (EKG) line and the letters 'RN' on the surface. Trace these lines with colored food gel or royal icing.
  6. Pipe a semi-circle of white frosting on top to create a nurse cap and add a small red cross in the center.