Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and edible flower petals.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing until smooth.

Stir in the vanilla extract and milk until the frosting reaches a spreadable consistency.

Once the cake is completely cool, frost the top and sides with the prepared frosting.

Decorate with additional edible flower petals on top.