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Perfect Gold-Dusted Leo Birthday Cake Recipe with Easy Vanilla Buttercream Frosting

gold-dusted Leo birthday cake - featured image
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A rich, buttery vanilla cake dusted with edible gold and topped with silky vanilla buttercream frosting. Perfect for birthdays and special occasions, this cake combines elegance with simplicity using everyday ingredients.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened (recommend Kerrygold)
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature (or unsweetened almond milk for dairy-free)
  • 2 teaspoons pure vanilla bean paste (or vanilla extract)
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons (45ml) heavy cream (or coconut cream for dairy-free)
  • 1 ½ teaspoons pure vanilla bean paste (for frosting)
  • Pinch of salt (for frosting)
  • 1 teaspoon edible gold dust (optional)
  • Gold leaf flakes (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans with butter and dust with flour or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla bean paste until evenly distributed.
  6. With mixer on low, add dry ingredients in three parts alternating with milk in two parts, beginning and ending with dry ingredients. Mix until just combined.
  7. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 28 minutes.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. To make buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar one cup at a time, beating on low until combined.
  12. Add heavy cream, vanilla bean paste, and a pinch of salt. Beat on high speed for 3-4 minutes until fluffy and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  13. Level cake tops if needed. Spread a thick layer of buttercream on the first cake layer, then place the second layer on top.
  14. Apply a thin crumb coat over the entire cake and chill for 15 minutes.
  15. Finish frosting with a smooth final coat.
  16. Using a small soft brush, lightly dust the cake with edible gold dust. Add gold leaf flakes if desired, applying sparingly for a gentle glow.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Use real vanilla bean paste for richer flavor and pretty vanilla specks. Chill crumb coat before final frosting for clean finish. Apply gold dust sparingly with a dry soft brush to avoid powdery look. You can substitute gluten-free flour or dairy-free ingredients as needed. Cake layers can be baked up to 2 days ahead and stored wrapped in fridge. Flavors deepen after resting in fridge for a day or two.

Nutrition

Keywords: birthday cake, vanilla cake, gold dust cake, buttercream frosting, Leo birthday cake, easy cake recipe, celebration cake

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