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Perfect Two-Tier Vanilla Buttercream Graduation Cake Easy Gold Accent Recipe

two-tier vanilla buttercream graduation cake - featured image
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A simple yet elegant two-tier vanilla buttercream cake with subtle edible gold accents, perfect for graduations and special occasions. Moist vanilla layers with silky smooth buttercream frosting create a crowd-pleasing celebration cake.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • ½ cup (120 ml) sour cream, room temperature
  • 2 cups (454 g) unsalted butter, softened (for frosting)
  • 6 cups (720 g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 4–6 tablespoons (60–90 ml) heavy cream or whole milk
  • Pinch of salt (for frosting)
  • 3–4 sheets edible gold leaf
  • Optional: gold dust or luster powder (food-grade)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Dust lightly with flour and tap out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat 1 cup softened butter with granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Mix in vanilla bean paste and vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with buttermilk and sour cream, beginning and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between prepared pans. Smooth tops and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  7. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
  8. For the buttercream, beat 2 cups softened butter until creamy. Gradually add powdered sugar, 1 cup at a time, mixing well between additions.
  9. Add vanilla extract, salt, and heavy cream or milk. Beat on high for 3-5 minutes until fluffy and spreadable. Adjust consistency as needed.
  10. Level cakes if needed. Place one layer on serving plate, spread about ½ inch of buttercream. Top with second layer and crumb coat entire cake. Chill for 20 minutes.
  11. Apply final smooth coat of buttercream using offset spatula and bench scraper. Chill briefly if needed.
  12. Carefully apply edible gold leaf sheets using tweezers in desired pattern. Optionally dust with gold luster powder for shimmer.

Notes

If buttercream is too soft while frosting, chill in fridge for 15 minutes to firm up. Use tweezers to apply edible gold leaf carefully to avoid tearing. Chill between crumb coat and final frosting to prevent smudging. For gluten-free, substitute part of flour with almond flour (denser texture). For dairy-free, use vegan margarine and coconut cream. Can add rose water to buttercream for floral note.

Nutrition

Keywords: vanilla cake, buttercream frosting, two-tier cake, graduation cake, edible gold leaf, celebration cake, easy cake recipe

Find it online: https://zorbmeal.com/perfect-two-tier-vanilla-buttercream-graduation-cake-easy-gold-accent-recipe/