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Perfect Golden Leo Birthday Cake with Luscious Buttercream Roses

Golden Leo Birthday Cake - featured image
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A quick and easy golden birthday cake with a tender crumb and luscious buttercream roses, perfect for celebrations and last-minute parties.

Ingredients

  • All-purpose flour – 2 ½ cups (320 g), sifted
  • Baking powder – 2 ½ teaspoons (10 ml)
  • Salt – ½ teaspoon (3 g)
  • Unsalted butter – 1 cup (227 g), softened
  • Granulated sugar – 1 ¾ cups (350 g)
  • Large eggs – 4, room temperature
  • Pure vanilla extract – 2 teaspoons (10 ml)
  • Whole milk – 1 cup (240 ml), room temperature
  • Unsalted butter – 1 cup (227 g), softened (for buttercream)
  • Powdered sugar – 4 cups (480 g), sifted
  • Heavy cream – 2-3 tablespoons (30-45 ml)
  • Pure vanilla extract – 1 teaspoon (5 ml)
  • Gel food coloring – golden yellow and soft peach (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a stand mixer bowl, beat softened butter on medium speed for 2 minutes until light and fluffy.
  4. Gradually add granulated sugar and beat for 3-4 minutes until pale and airy.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in vanilla extract.
  7. With mixer on low, alternately add one-third of dry ingredients and half of the milk, repeating and finishing with dry ingredients. Mix just until combined.
  8. Divide batter evenly between prepared pans and smooth tops.
  9. Bake 30-35 minutes until a toothpick inserted comes out clean or with moist crumbs.
  10. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  11. For buttercream, beat softened butter on medium speed for 2 minutes until creamy.
  12. Gradually add sifted powdered sugar, about 1 cup at a time, mixing well after each addition.
  13. Add vanilla extract and heavy cream; beat on high speed for 3-4 minutes until fluffy and spreadable.
  14. Tint small portions of frosting with gel food coloring to golden yellow and soft peach.
  15. Assemble cake by placing first layer on serving plate, spreading thin layer of frosting, adding second layer, and crumb coating entire cake. Chill 20 minutes.
  16. Pipe buttercream roses using petal tip by holding wider end at base and piping overlapping petals in circular motion with colored frosting.
  17. Add leaves and accents with leaf or small round tip. Chill briefly to set frosting before serving.

Notes

Use softened butter that is cool to the touch for a light crumb. Measure flour by spooning and leveling to avoid dense cake. Use room temperature milk to prevent curdling. Avoid overmixing batter. Chill crumb coat before final frosting. Practice piping roses on parchment paper. Use gel food coloring for vibrant frosting. If buttercream is too soft while piping, chill for 10 minutes.

Nutrition

Keywords: birthday cake, golden cake, buttercream roses, easy cake recipe, celebration cake, last-minute cake, party dessert

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