# What You'll 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 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 moistening cake layers)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment.
02 - Whisk together the flour, baking powder, and salt in a medium bowl.
03 - In a large bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract.
05 - Add dry ingredients in three parts, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.
06 - Divide batter evenly among the prepared pans and smooth the tops. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat butter until smooth and creamy. Gradually add powdered sugar, then vanilla extract. Add heavy cream or milk as needed to achieve a spreadable consistency. Tint most of the buttercream teal, reserving a portion uncolored for crumb coating.
09 - Place sugar crystals in a bowl. Mix in a few drops of teal gel food coloring and stir gently until evenly colored. Let dry on parchment if damp.
10 - Level cake layers if necessary. Optionally, brush each with simple syrup to enhance moisture.
11 - Stack layers with a thin layer of buttercream between each. Apply a crumb coat with the uncolored buttercream, then chill the cake for 20 minutes.
12 - Apply teal buttercream to the entire cake, smoothing the sides and top for an even finish.
13 - Using a serrated cake knife, carve a wedge or slice into the side of the cake to create the geode cavity, revealing the interior crumb.
14 - Apply a thin layer of buttercream inside the carved section. Press in teal sugar crystals, using lighter crystals in the center and darker ones along the edges for depth.
15 - Apply edible gold leaf or brush the geode edges with gold luster dust mixed with clear alcohol for a metallic finish.
16 - Add any extra gold accents as desired and finish with a graduation-themed cake topper if preferred.
