Floral Gold Leaf Delight (Printable Version)

Elegant cake layered with vanilla sponge, Swiss meringue buttercream, decorated with edible flowers and gold leaf.

# Ingredient List:

→ 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, and roses
16 - Gold ribbon, optional

# Directions:

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 and add butter a few cubes at a time, mixing until smooth. Add vanilla and salt.
12 - Place one cake layer on a serving plate. 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 is buttery and tender enough that it practically melts, but sturdy enough to hold three layers without collapsing under the weight of ambition.
  • Swiss meringue buttercream tastes like silk feels, and it's forgiving enough that even if you panic halfway through, it comes together beautifully.
  • Gold leaf and edible flowers transform a good cake into something that looks like it belongs in a magazine, but takes far less skill than you'd think.
02 -
  • Egg whites for meringue must be completely free of yolk and grease, or they won't whip; wash your bowl with hot soapy water and dry it well, or the whole thing stays flat and defeated.
  • Gold leaf is delicate and wants to tear, but that's okay—the scattered pieces still look intentional and dreamy, so perfection isn't the goal.
  • Edible flowers can turn mushy if they touch the buttercream hours before serving, so add them no more than two hours before the cake is eaten.
03 -
  • Bring all your ingredients to room temperature before you start; cold ingredients don't incorporate smoothly and create a dense, weeping cake.
  • If your meringue buttercream breaks into greasy flakes, don't throw it away; keep beating it on medium speed and it'll come back together in minutes, I promise.
  • Gold leaf adheres best to fresh buttercream, so apply it right after the final frosting while the surface still has a slight tackiness.
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