# 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, at room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, at room temperature
07 - 1 tablespoon vanilla extract
08 - 1 1/4 cups whole milk
→ Buttercream
09 - 2 cups unsalted butter, at 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 clear or white rock sugar crystals
15 - Teal gel food coloring
16 - Edible gold leaf or gold luster dust plus clear alcohol (such as vodka) for painting
→ Assembly
17 - 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 - In a mixing bowl, whisk together flour, baking powder, and salt until well blended.
03 - In a separate large bowl, cream unsalted butter and granulated sugar together until pale and fluffy using an electric mixer.
04 - Add eggs to butter mixture one at a time, mixing well after each addition. Blend in vanilla extract until thoroughly combined.
05 - Alternately add dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix just until incorporated.
06 - Divide batter evenly among prepared pans and 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 transfer to wire racks to cool fully.
08 - Beat unsalted butter until smooth and creamy. Gradually incorporate powdered sugar, then add vanilla extract. Blend in heavy cream or milk as needed until buttercream reaches spreadable consistency.
09 - Tint the majority of the buttercream with teal gel food coloring, reserving some uncolored for crumb coating the cake.
10 - Place rock sugar crystals in a bowl. Add a few drops of teal gel food coloring and gently mix until evenly coated. Let dry on parchment paper if damp.
11 - Level cake layers using a serrated knife if needed. Optionally, brush each cooled layer lightly with simple syrup.
12 - Stack the layers with a thin coat of buttercream between each. Coat the outside with reserved uncolored buttercream for a crumb coat. Chill the crumb-coated cake for 20 minutes.
13 - Apply teal buttercream evenly over the chilled cake, smoothing the top and sides with an offset spatula.
14 - Using a sharp knife, carefully carve a wedge or slice into the side of the frosted cake to create space for the geode design.
15 - Spread a thin layer of buttercream inside the carved area. Press teal-colored sugar crystals into the buttercream, arranging lighter crystals at the center and darker crystals towards the edges for depth.
16 - Paint the geode edges with edible gold leaf or brush with gold luster dust combined with clear alcohol to achieve a metallic finish.
17 - Embellish the cake with additional gold accents and place a graduation-themed topper if desired. Serve at room temperature.
