Rococo Vanilla Layer Edible Pearls (Print)

Lush vanilla layers topped with pearls and smooth buttercream evoke timeless Rococo elegance.

# Components:

→ Cake Batter

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine sea salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Vanilla Buttercream

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 tablespoons whole milk
12 - 2 teaspoons pure vanilla extract
13 - Pinch of fine sea salt

→ Decoration

14 - 1/2 cup edible pearls
15 - Fresh edible flowers (optional)

# Method:

01 - Preheat oven to 350 degrees Fahrenheit. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt.
03 - In a large bowl, cream the softened unsalted butter and granulated sugar using a mixer until the mixture is light and fluffy, approximately 3 minutes.
04 - Add the large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the pure vanilla extract.
05 - Gradually add the flour mixture to the wet ingredients in three additions, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined to avoid overdeveloping the gluten.
06 - Divide the batter evenly among the prepared cake pans and smooth the tops with an offset spatula.
07 - Bake for 25 to 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
09 - In a clean bowl, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, whole milk, pure vanilla extract, and fine sea salt, continuing to beat until the frosting is light and fluffy.
10 - Level the cooled cake layers with a cake leveler or serrated knife if necessary. Place one cake layer onto a serving plate, spread a portion of the buttercream evenly over the top, and repeat with the remaining layers.
11 - Apply the remaining buttercream to the top and sides of the assembled cake, smoothing it with an offset spatula to achieve a refined finish.
12 - Adorn the cake with edible pearls and, if desired, fresh edible flowers. Chill the cake for at least 20 minutes before slicing to ensure clean, neat cuts.

# Expert Advice:

01 -
  • Makes an impressive centerpiece for special occasions
  • Balanced sweetness with pure vanilla flavor throughout
  • Classic recipe that never disappoints guests
02 -
  • Perfect for celebrations like weddings anniversaries and milestone birthdays
  • Each layer can be prepared ahead and frozen for up to one month
  • The edible pearls add both visual elegance and textural contrast
03 -
  • Room temperature ingredients truly matter for this recipe cold butter and eggs will not incorporate properly
  • For perfectly level layers use cake strips soaked in water around your pans during baking
  • When applying edible pearls use tweezers for precise placement especially with larger sizes

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