Floral Gold Leaf Cake (Print View)

Elegant vanilla sponge cake layered with smooth buttercream, gold leaf, and fresh edible flowers for a memorable celebration.

# Components:

→ Vanilla Sponge Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk

→ Swiss Meringue Buttercream

09 - 5 large egg whites
10 - 1 1/4 cups granulated sugar
11 - 1 1/2 cups unsalted butter, room temperature, cubed
12 - 2 teaspoons vanilla extract
13 - 1 pinch salt

→ Decoration

14 - Edible gold leaf sheets
15 - Assorted edible flowers such as pansies, violets, or roses
16 - Gold ribbon, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternate adding the flour mixture and milk, beginning and ending with flour. Mix just until combined.
06 - Divide batter evenly among prepared pans. Smooth tops.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - Combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F, about 5 minutes.
10 - Transfer to a stand mixer and beat on high until stiff peaks form and the bowl is cool to the touch, about 8 to 10 minutes.
11 - Reduce speed to medium, add butter a few cubes at a time, mixing until smooth. Add vanilla and salt.
12 - Place one cake layer on a serving plate. Spread with buttercream. Repeat with remaining layers. Cover the cake with a thin crumb coat, chill for 20 minutes, then apply a final smooth layer of buttercream.
13 - Carefully apply edible gold leaf to sections of the cake using a food-safe paintbrush.
14 - Arrange edible flowers decoratively on the cake. Add a gold ribbon around the base if desired.

# Expert Advice:

01 -
  • It looks so impressive that people won't believe you made it yourself, but the vanilla sponge and buttercream are genuinely straightforward.
  • The Swiss meringue buttercream is silky and holds its shape beautifully, never grainy or separated.
  • You can bake the layers ahead and decorate the morning of, turning a potentially stressful day into something manageable and actually fun.
02 -
  • Never use flowers from a regular florist or grocery store flower department, they're treated with pesticides not meant for eating.
  • The Swiss meringue buttercream can break if your butter is too cold or too warm when you add it, so have it cubed at a cool room temperature and add it gradually.
  • Edible gold leaf is delicate and invisible in dim light, so decorate this cake close to serving time and in a well-lit space so you can see what you're creating.
03 -
  • Bring all your ingredients to room temperature before you start, it makes a genuine difference in how smoothly everything incorporates and how light your final cake becomes.
  • If you're nervous about the Swiss meringue buttercream, know that it actually becomes easier once you've made it once because you understand the texture progression from glossy to thick to smooth.
  • Gold leaf adheres best to a slightly tacky frosting, so don't let your crumb coat get too firm in the fridge or the gold will slide right off.
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