📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper rounds for easy removal. I find that using a baking spray with flour already mixed in makes this process much easier. It's like a little insurance policy against sticking!
2. In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 cups of granulated sugar until light and fluffy. This might take 3-5 minutes with an electric mixer. Don’t rush this step; it’s crucial for a tender cake. Ever wonder why some cakes are dense? It's usually because the butter and sugar weren't creamed properly!
3. Beat in 4 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract and 2 tablespoons of elderflower cordial. Make sure each egg is fully incorporated before adding the next. If the mixture starts to look curdled, adding a tablespoon of flour from the dry ingredients can help bring it back together. It’s a lil' baker’s trick I picked up from my grandma.
4. In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and ½ teaspoon of salt. Sifting the dry ingredients ensures there are no lumps and helps create a lighter cake. Plus, it's strangely satisfying, isn't it?
5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tough cake. We want tender and fluffy, not chewy!
6. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. I like to weigh the pans to make sure they're perfectly even; it’s a bit obsessive, but it guarantees even layers. It's gonna be the best experience.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown and spring back lightly when touched. If the tops are browning too quickly, tent them loosely with foil.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them completely prevents the frosting from melting and makes the cake easier to handle.
9. While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat together 1 cup (2 sticks) of unsalted butter, softened, and 4 cups of powdered sugar until light and fluffy. This might take 5-7 minutes. Adding a pinch of salt to the frosting helps balance the sweetness.
10. Stir in 2 teaspoons of vanilla extract and 1-2 tablespoons of milk, or more as needed, to reach your desired consistency. For a smoother frosting, try using a paddle attachment on your mixer. It really makes a difference!
11. Once the cakes are completely cool, level the tops with a serrated knife if necessary. This ensures the cake will sit flat and look professional. I like to sneak a little taste of the cake scraps. Baker's privilege, right?
12. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Get creative with your decorating! Swirls, rosettes, sprinkles – anything goes!
13. Decorate with edible flowers, if desired. This adds a touch of elegance and whimsy. I love using pansies, violas, and rose petals. Just make sure they're pesticide-free!
14. Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and makes the cake easier to slice. Plus, who doesn't love a cold slice of cake?