# What You 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 - 3–4 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 It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Combine all-purpose flour, baking powder, and salt in a medium mixing bowl; whisk to blend thoroughly.
03 - Using an electric mixer, beat unsalted butter and granulated sugar together until light and fluffy.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
05 - Alternately add dry ingredient mixture and whole milk to the butter mixture, beginning and ending with dry ingredients. Mix until batter is smooth but do not overmix.
06 - Divide batter evenly among the prepared pans. Bake for 28–32 minutes; test with a toothpick and ensure it comes out clean.
07 - Allow cakes to cool in pans for 10 minutes. Turn out onto wire racks and cool completely.
08 - Beat unsalted butter until creamy; gradually incorporate powdered sugar. Mix in vanilla extract, then add heavy cream or milk for a smooth, spreadable consistency.
09 - Tint most of the buttercream with teal gel food coloring, reserving a small portion uncolored for crumb coating.
10 - Place rock sugar crystals in a bowl. Add a few drops of teal gel food coloring and gently stir until the crystals are evenly tinted. Dry on parchment paper if needed.
11 - Use a serrated knife to level cake layers if necessary. Optionally, brush each layer with simple syrup for extra moisture.
12 - Layer each cake round with a thin application of buttercream. Apply an uncolored crumb coat to the exterior and chill for 20 minutes.
13 - Coat the cake with teal buttercream, smoothing the sides and top using an offset spatula.
14 - Using a sharp knife, cut a wedge or slice into the side of the cake to create the geode cavity.
15 - Spread a thin layer of buttercream inside the cut area, then press tinted sugar crystals to mimic a geode. Place lighter crystals in the center and darker toward the edges for depth.
16 - Paint geode edges with edible gold leaf or brush with gold luster dust mixed with clear alcohol for a metallic effect.
17 - Embellish the cake with extra gold accents. Top with a graduation motif if desired.
