# 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
17 - Clear alcohol, such as vodka, for painting
→ Assembly
18 - Simple syrup (optional, for moistening cake layers)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a mixing bowl.
03 - In a large bowl with an electric mixer, beat unsalted butter and granulated sugar until light and fluffy.
04 - Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
05 - Alternate adding the flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly into prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer to a rack to cool completely.
08 - Beat unsalted butter until smooth. Gradually add powdered sugar, then vanilla extract. Add heavy cream or milk to achieve a spreadable consistency.
09 - Tint most buttercream with teal gel food coloring, reserving a portion uncolored for crumb coating.
10 - Place rock sugar crystals in a bowl. Add teal gel food coloring and gently mix until evenly colored. Allow sugar to dry on parchment, if needed.
11 - Level cake layers with a serrated knife if necessary. Optionally, brush each layer with simple syrup.
12 - Spread a thin layer of buttercream between each cake layer, stacking them carefully.
13 - Apply a thin layer of uncolored buttercream to seal in crumbs. Chill cake for 20 minutes.
14 - Cover the cake with teal buttercream and smooth the sides and top using an offset spatula.
15 - Using a sharp serrated knife, carve a wedge or slice into the side of the cake, exposing the interior.
16 - Apply a thin layer of buttercream inside the carved space. Press teal sugar crystals in, using lighter crystals in the center and darker crystals on the edge for depth.
17 - Using a food-safe paintbrush, paint the geode edges with edible gold leaf or brush with gold luster dust mixed with a little clear alcohol.
18 - Decorate with additional gold accents and, if desired, place a graduation cake topper.
