Preheat your oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing them with butter and lining with parchment paper.

In a large mixing bowl, beat 1 cup of unsalted butter and 2 cups of sugar together using an electric mixer on medium speed until light and fluffy.

Add 3 room-temperature eggs to the butter-sugar mixture, one at a time, beating well after each addition, then mix in 2 teaspoons of pure vanilla extract.

In a separate bowl, whisk together 2 cups of cake mix, 2.5 teaspoons of baking powder, and 0.5 teaspoon of salt. Gradually add to the wet mixture, alternating with 1 cup of milk.

Pour the batter into the prepared baking pans and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and let cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, place one layer on a serving plate and apply a crumb coat with a thin layer of frosting, then chill for 15 minutes.

Frost the entire cake and decorate with fresh, washed, and dried edible flowers just before serving.