This Golden Celebration Cake is your ticket to creating a show-stopping centerpiece for any occasion. With its buttery layers and luxurious gold leaf finish, it's a perfect blend of elegance and flavor that will impress your guests.
Starting with flour, it forms the backbone of our cake, giving it structure. The granulated sugar sweetens the deal, while unsalted butter adds richness and moisture. Milk keeps the crumb tender, and the eggs bind everything together while contributing to the cake's rise. The baking powder ensures a light, airy texture, and vanilla extract infuses the cake with a subtle, warm flavor. Finally, a pinch of salt balances out the sweetness. For the frosting, powdered sugar combines with more butter to create a creamy, fluffy finish, and a splash of heavy cream adds extra silkiness.
This cake pairs beautifully with a glass of sparkling wine or a light dessert wine. For a non-alcoholic option, serve with a refreshing iced tea flavored with a hint of lemon or mint.
First, preheat your oven to 350°F (175°C) and grease your three 9-inch round cake pans. This ensures your cakes will release easily after baking. In a large bowl, cream together one cup of softened butter with the granulated sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition for a smooth batter.
Next, sift together the flour, baking powder, and salt. This step helps distribute the leavening agent evenly. Gradually add the dry ingredients to the creamed mixture, alternating with milk. Start and end with the flour mixture to prevent any lumps. Stir in the vanilla extract for a fragrant touch.
Divide your batter evenly among the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely.
For the frosting, beat the two cups of softened butter until creamy. Gradually add the powdered sugar and beat until smooth. Pour in the heavy cream and continue beating for another minute until the frosting is fluffy and spreadable.
Once your cakes are cool, place one layer on a serving platter and spread a generous layer of frosting on top. Repeat with the second and third layers, covering the top and sides of the cake with the remaining frosting. Finally, apply the edible gold leaf on top for a dazzling finish.
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