# Ingredient List:
→ For the cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk, room temperature
→ For the ocean-blue buttercream
09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 1/4 cup heavy cream, plus more as needed
12 - 2 teaspoons vanilla extract
13 - Blue gel food coloring, to achieve desired hue
→ For the edible shells
14 - 1 cup white chocolate chips or candy melts
15 - Edible pearl dust or luster dust (optional)
16 - Silicone shell-shaped mold
→ Decoration (optional)
17 - Edible glitter or shimmer spray
18 - Silver sprinkles or nonpareils (optional)
# Directions:
01 - Preheat the oven to 350°F. Grease and lightly flour two 8-inch round cake pans and line the bottoms with parchment.
02 - Whisk together the all-purpose flour, baking powder and salt in a medium bowl; set aside.
03 - In the bowl of a stand mixer or with a hand mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3–4 minutes.
04 - Add the eggs one at a time, mixing well after each addition, then scrape the bowl and mix in the vanilla extract until combined.
05 - With the mixer on low, add the flour mixture and the milk alternately to the butter mixture, beginning and ending with the flour. Mix just until incorporated to avoid overworking the batter.
06 - Divide the batter evenly between the prepared pans, smooth the tops, and bake on the center rack for 30–35 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow the cakes to rest in their pans for 10 minutes, then invert onto a wire rack and cool completely before assembling.
08 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar, then add vanilla and heavy cream. Beat on medium-high until light and fluffy, adding additional cream if the frosting is too stiff. Blend in blue gel coloring to reach the desired ocean tone.
09 - If needed, level the cooled cake layers with a serrated knife. Place the first layer on a cake board, spread an even layer of blue buttercream, then top with the second layer.
10 - Apply a thin crumb coat over the assembled layers to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
11 - Apply a final thicker layer of buttercream, smoothing the sides and creating gentle wave-like textures on the top with an offset spatula to evoke an ocean surface.
12 - Melt the white chocolate chips or candy melts in a microwave-safe bowl in 30-second intervals, stirring between bursts until smooth. Spoon or pipe into the silicone shell mold, tap to remove air bubbles, then chill until fully set before unmolding. Brush shells with edible pearl dust if using.
13 - Arrange the unmolded shells around the top and base of the cake. Add edible glitter, shimmer spray or silver sprinkles for additional sea-sparkle and visual contrast.
14 - Refrigerate the finished cake until the buttercream firms, then bring to room temperature for 20–30 minutes before slicing to ensure clean cuts.
