Floral Gold Leaf Cake (Printable)

Elegant vanilla sponge layered cake decorated with edible flowers and shimmering gold leaf for special occasions.

# What You'll Need:

→ 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 - Pinch of salt

→ Decoration

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

# How To:

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, approximately 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 and smooth the 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, approximately 5 minutes.
10 - Transfer to a stand mixer and beat on high until stiff peaks form and the bowl is cool to the touch, approximately 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 and 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 Tips:

01 -
  • The vanilla sponge stays moist for days, so you can bake it ahead without stress.
  • Swiss meringue buttercream is more stable than American buttercream and actually tastes like real butter instead of sugar.
  • Gold leaf and edible flowers do the heavy lifting on presentation, making you look like a pastry artist when really you just brushed some shiny stuff on.
02 -
  • Egg temperature matters more than most people think—cold eggs won't incorporate smoothly, making the batter break and the final texture dense.
  • If your Swiss meringue buttercream looks grainy after you add the butter, it means the mixture was either too warm or the butter went in too fast; just keep beating and it will come back together.
03 -
  • Make the cakes a day ahead and wrap them tightly in plastic wrap—they actually slice cleaner when they've had time to set and they bake more evenly if your oven has any hot spots.
  • If you're serving this at a party, transport the frosted, undecorated cake in a cake box and add the flowers and gold leaf once you arrive at your destination.
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