Graduation Cake Floral Gold (Printable version)

Vanilla sponge layers with Swiss meringue buttercream, decorated with edible flowers and gold leaf for a memorable celebration.

# 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

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a bowl. Set aside.
03 - Beat butter and sugar together 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 flour mixture and milk, beginning and ending with flour. Mix just until combined.
06 - Divide batter evenly among prepared pans and smooth 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 speed until stiff peaks form and the bowl is cool to the touch, about 8 to 10 minutes.
11 - Reduce speed to medium and add butter a few cubes at a time, mixing until smooth. Add vanilla extract and salt.
12 - Place one cake layer on serving plate and spread with buttercream. Repeat with remaining layers. Apply thin crumb coat, chill for 20 minutes, then apply 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 gold ribbon around the base if desired.

# Expert Advice:

01 -
  • The Swiss meringue buttercream is silkier than any frosting you've probably made before, and it won't break under the weight of those beautiful decorations.
  • It looks like you spent hours at a fancy bakery, but the honest truth is that gold leaf and edible flowers do most of the visual work for you.
02 -
  • The Swiss meringue must reach exactly 160°F over that simmering water, no shortcuts, because undercooked egg whites are a real food safety risk.
  • If your buttercream breaks and looks grainy or separated after adding the butter, it usually means the butter was too cold or too warm—warm it gently in a bowl of hot water, then keep adding butter slowly and it will come back together.
03 -
  • Make your Swiss meringue buttercream up to 24 hours ahead and store it in an airtight container at room temperature—when you're ready to use it, just give it a gentle remix to bring it back to spreading consistency.
  • If you're nervous about working with gold leaf, practice on a small area first to get a feel for how delicate it is and how little pressure you actually need to apply it.
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