Beat the butter until it becomes pale and creamy with an electric mixture. This takes about 10 minutes.

Add 1/4 of the powdered sugar and continue beating until smooth. Then, add the remaining powdered sugar in two batches until well combined.

Preheat the oven to 350°F.

Grease and line 3 - 3" X  8" round cake pans with parchment paper.

In a mixing bowl, combine the milk and sour cream until smooth. Set Aside.

Using an electric mixer, beat the butter, sugar, and vanilla until the mixture becomes pale and fluffy. Add the eggs one at a time beating until combined after each addition.

Alternately, mix half the flour and half the sour cream and milk mixture into the egg mixture until it is combined. Avoid over mixing. Repeat.

Spoon the batter into the prepared cake pans. Spread evenly.

Sparkle Tip: Use the back of a wet spoon for spreading.

Bake the cakes for 35 to 40 minutes or until a skewer comes out clean.

Next, remove the cakes from the oven and let them cool for 5 minutes. Turn them onto a wire rack to cool completely.

If the cakes are domed, carefully slice it off with a large knife.

"Someone is getting lucky! Extra cake to eat!"

Gently place one cake on a pretty serving platter or cake stand. If you sliced a dome off, place the cut side down. Repeat with the second cake and finish by placing the third cake on top leaving 3/4 cups of icing for the top and sides.

Spread the Rose Water Buttercream on the top and sides of cake with a flat-bladed knife allowing some of the cake to remain visible. So Pretty!

Decorate the cake with fresh flowers.