Ingredients
Method
Prepare Cake Layers
- Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
- In a stand mixer, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Buttercream Frosting
- In a stand mixer, beat the softened butter until creamy.
- Gradually add powdered sugar, mixing on low speed until combined.
- Add heavy cream, vanilla, and salt, and beat on high until fluffy.
Assemble and Decorate Cake
- Level the cooled cake layers using a cake leveler.
- Place the first layer on a cake board and spread a layer of buttercream on top.
- Repeat with remaining layers, finishing with the top layer.
- Cover the entire cake with a thin layer of buttercream to create a crumb coat.
- Chill the cake in the refrigerator for 30 minutes to set the crumb coat.
- Apply a final layer of buttercream and smooth the sides and top.
- Cover the cake with fondant and decorate with edible flowers and gold leaf as desired.
Nutrition
Notes
This cake can be made a day in advance. Store in a cool place until serving.