# 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
17 - Clear alcohol (such as vodka) for painting
→ Assembly
18 - Simple syrup (optional, for moistening cake layers)
# How To Make:
01 - Set oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a mixing bowl, whisk flour, baking powder, and salt until evenly combined.
03 - In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract.
05 - Alternate adding dry mixture and milk to batter, beginning and ending with dry ingredients. Mix until smooth and uniform.
06 - Divide batter evenly among pans. Bake for 28–32 minutes until a toothpick inserted comes out clean.
07 - Let cakes cool in pans for 10 minutes, then unmold and transfer to racks to cool completely.
08 - Beat butter until smooth, then gradually add powdered sugar. Mix in vanilla extract and heavy cream as needed for spreadable consistency. Tint most buttercream teal, keeping some uncolored for crumb coating.
09 - Place rock sugar crystals in a bowl, add teal gel food coloring, and gently mix until evenly colored. Dry crystals on parchment paper if necessary.
10 - If needed, trim cake layers to level. Optionally, brush each layer with simple syrup.
11 - Stack layers with a thin coat of buttercream between each. Apply crumb coat with uncolored buttercream and chill cake for 20 minutes.
12 - Cover cake with teal buttercream, smoothing sides and top with an offset spatula.
13 - Using a serrated cake knife, carve a wedge or slice into the cake's side to expose the interior. Coat cut-out with buttercream.
14 - Press teal-colored sugar crystals into buttercream, layering lighter crystals at the center and darker around edges for dimension.
15 - Paint geode edges with edible gold leaf or gold luster dust mixed with clear alcohol for a metallic finish.
16 - Garnish cake with extra gold accents and place a graduation topper if desired.
