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Perfect Gold Drip Leo Birthday Cake with Easy Sunflower Buttercream Recipe

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A stunning and approachable birthday cake featuring moist, tender layers with a subtle nutty sunflower buttercream and a shimmering edible gold drip. Perfect for celebrations with a bold and radiant Leo spirit.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 3 ½ cups (420g) powdered sugar, sifted
  • ½ cup (125g) sunflower seed butter, creamy and unsalted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp pure vanilla extract (for buttercream)
  • Pinch of salt
  • ¾ cup (130g) white chocolate chips
  • ⅓ cup (80ml) heavy cream (for gold drip)
  • 1 tsp edible gold luster dust mixed with a drop of clear vanilla extract

Instructions

  1. Grease and flour two 8-inch cake pans. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat 1 cup softened unsalted butter with sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add 2 tsp vanilla extract. Scrape down bowl.
  5. Reduce mixer speed to low. Add dry ingredients in thirds alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly into prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely. Level tops if domed.
  9. For sunflower buttercream: Beat 1 cup softened butter until creamy. Gradually add powdered sugar, then beat in sunflower seed butter, heavy cream, vanilla, and salt. Beat on high until light and fluffy, about 3 minutes.
  10. Assemble cake by placing one layer on serving plate. Spread thick layer of buttercream on top. Add second layer and cover entire cake with thin crumb coat. Chill 20 minutes, then apply final smooth layer of buttercream.
  11. For gold drip: Heat heavy cream until just simmering. Pour over white chocolate chips and let sit 1 minute. Stir until smooth.
  12. Mix edible gold luster dust with a drop of clear vanilla extract to create paint.
  13. Once ganache cools slightly but still pourable, drip along edges of chilled cake using spoon or squeeze bottle. Cover top with remaining ganache and smooth out.
  14. Use small paintbrush to lightly apply gold luster dust mixture to drip for shimmering finish.
  15. Chill cake briefly to set drip, then bring to room temperature before serving.

Notes

If ganache is too runny, chill for 10 minutes to thicken; if too thick, warm gently. Use a hot spatula (dipped in hot water and dried) to spread buttercream for an ultra-smooth finish. Chill cake well before applying drip to prevent running. Let ingredients come to room temperature before mixing buttercream to avoid graininess. Sift powdered sugar for smooth buttercream. For gluten-free option, substitute all-purpose flour with 1:1 gluten-free blend. For dairy-free, use vegan butter and coconut cream.

Nutrition

Keywords: birthday cake, gold drip cake, sunflower buttercream, Leo birthday cake, easy buttercream, edible gold drip, celebration cake, moist cake layers

Find it online: https://tablemira.com/perfect-gold-drip-leo-birthday-cake-with-easy-sunflower-buttercream-recipe/