# What You'll Need:
→ Vanilla Cake
01 - 3 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 1/4 cups whole milk
→ Buttercream
09 - 2 cups unsalted butter, room temperature
10 - 6 cups powdered sugar, sifted
11 - 2 teaspoons vanilla extract
12 - 3 to 4 tablespoons heavy cream or milk
13 - Teal gel food coloring
→ Geode Decoration
14 - 2 cups rock sugar crystals (clear or white)
15 - Teal gel food coloring
16 - Edible gold leaf or gold luster dust
17 - Clear alcohol, such as vodka, for painting
→ Assembly
18 - Simple syrup (optional, for moistening cake layers)
# How To Make:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper. In a bowl, whisk together all-purpose flour, baking powder, and salt. In a separate bowl, cream unsalted butter and granulated sugar until light and airy. Add eggs one at a time, mixing well, then incorporate vanilla extract.
02 - Alternate adding the flour mixture and whole milk to the butter mixture, starting and finishing with the dry ingredients. Divide batter evenly into prepared pans and bake for 28 to 32 minutes, or until a toothpick inserted at the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to racks to cool fully.
03 - Beat unsalted butter until smooth. Gradually add sifted powdered sugar and vanilla extract. Incorporate heavy cream or milk as needed for a spreadable consistency. Tint the majority of buttercream teal with gel food coloring, reserving a small portion uncolored for crumb coating.
04 - Place rock sugar crystals in a bowl. Add teal gel food coloring and stir gently until evenly coated. Allow colored crystals to air dry on parchment paper if damp.
05 - Level cake layers with a serrated knife if necessary. Optionally brush layers with simple syrup to retain moisture. Stack layers with a thin layer of buttercream between each. Apply a crumb coat with uncolored buttercream and refrigerate cake for 20 minutes. Frost cake entirely with teal buttercream, smoothing top and sides with an offset spatula.
06 - Carve a wedge section from the side of the cake using a sharp knife to expose the interior. Spread a thin layer of buttercream inside the cut-out. Press teal-colored sugar crystals into the buttercream to form a geode effect, using lighter crystals at the center and darker ones at the edges for depth. Paint geode edges with edible gold leaf or lightly brush with gold luster dust mixed with clear alcohol to achieve a metallic finish.
07 - Embellish the cake with additional gold accents. Place a graduation topper for celebratory presentation if desired.
