# 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 gold 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.
02 - In a bowl, whisk together the all-purpose flour, baking powder, and salt until thoroughly blended.
03 - In a large bowl, cream unsalted butter and granulated sugar with an electric mixer until light and fluffy.
04 - Beat in eggs one at a time, mixing well after each addition, then blend in vanilla extract.
05 - Alternate adding dry ingredient mixture and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
06 - Divide batter evenly among the prepared pans and bake for 28–32 minutes, until a toothpick inserted in the center emerges clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat unsalted butter until smooth. Gradually add powdered sugar, mixing continuously. Blend in vanilla extract and add heavy cream or milk until spreadable. Tint most buttercream teal; reserve a portion uncolored for the crumb coat.
08 - Place rock sugar crystals in a bowl and add drops of teal gel food coloring. Mix gently until evenly distributed. Allow to air dry on parchment paper if necessary.
09 - Level cake layers with a serrated knife if needed. Optionally brush each layer with simple syrup for moisture.
10 - Layer cakes with a thin buttercream layer between. Apply a crumb coat using uncolored buttercream and refrigerate for 20 minutes.
11 - Frost cake entirely with teal buttercream, smoothing top and sides with an offset spatula.
12 - Using a sharp knife, carve a wedge or slice on one cake side to expose the interior.
13 - Spread a thin buttercream layer inside the cut-out section and press teal-colored sugar crystals to create a geode effect. Place lighter crystals in the center and darker crystals at the edges.
14 - Paint geode edges with edible gold leaf or brush with gold luster dust mixed with clear alcohol for a metallic finish.
15 - Adorn with additional gold accents and an optional graduation topper for presentation.
