# Ingredient List:
→ 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, at room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon vanilla extract
08 - 1 1/4 cups whole milk
→ Buttercream
09 - 2 cups unsalted butter, at 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 and clear alcohol (such as vodka) for painting
→ Assembly
17 - Simple syrup (optional, for brushing cake layers)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and sugar on medium-high speed until pale and fluffy.
04 - Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
05 - Alternate adding the dry mixture and milk to the butter mixture, beginning and ending with dry ingredients, mixing just until incorporated.
06 - Divide batter evenly into prepared pans and bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer layers to a wire rack to cool completely.
07 - Beat unsalted butter on medium speed until smooth and creamy. Gradually add sifted powdered sugar, then mix in vanilla extract and heavy cream as needed for a spreadable consistency. Tint most of the buttercream teal, reserving a portion uncolored for crumb coating.
08 - In a bowl, place rock sugar crystals. Add several drops of teal gel food coloring and gently stir until the crystals are evenly coated. Lay crystals on parchment paper to dry if necessary.
09 - If needed, level the baked cakes with a serrated knife and optionally brush each layer with simple syrup for additional moisture.
10 - Assemble cake layers with a thin layer of buttercream between each. Apply a light crumb coat with the uncolored buttercream and chill for 20 minutes.
11 - Frost the entire cake with teal buttercream, smoothing the top and sides using an offset spatula.
12 - Using a sharp serrated knife, carefully cut a wedge-shaped section into the side of the cake to form the geode cavity, exposing the interior.
13 - Spread a thin layer of buttercream inside the cavity. Press teal sugar crystals into the buttercream, arranging lighter crystals in the center and darker ones towards the edges to mimic natural geode gradients.
14 - Apply edible gold leaf to the edge of the sugar crystals or brush edges with gold luster dust mixed with clear alcohol for a metallic finish.
15 - Add optional gold decorative accents around the cake and place a graduation topper if desired before serving.
