Graduation Cake Floral Gold (Printer-friendly)

An elegant cake layered with vanilla sponge, silky buttercream, and adorned with edible flowers and gold leaf.

# 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 Make It:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a mixing 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 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 Suggestions:

01 -
  • The vanilla sponge is tender and not overly sweet, letting the silky buttercream be the real star.
  • Swiss meringue buttercream tastes like luxury but once you master it, you'll make it again and again.
  • Gold leaf and edible flowers transform a simple cake into something guests will photograph before they even taste it.
02 -
  • Egg white temperature and safety matter more than you think—bringing them to 160°F kills any pathogens and ensures your meringue won't make anyone sick, and cold eggs take forever to whip.
  • Edible flowers must be specifically labeled as edible and pesticide-free; florist roses and supermarket bouquets are treated with chemicals you don't want to eat.
03 -
  • Use room temperature ingredients for everything—butter, eggs, and milk—because they emulsify and incorporate better, creating a smoother batter and a finer crumb.
  • If your buttercream breaks or looks greasy when you add the butter, keep mixing on medium speed and it will come back together; patience beats panic every time.
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