Description
A delightful blend of rich vanilla flavor and buttery frosting topped with elegant gold horns, perfect for celebrating birthdays.
Ingredients
Scale
- 2 ½ cups (320g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (227g) unsalted butter, softened (for frosting)
- 4 cups (480g) powdered sugar, sifted
- 1 ½ teaspoons vanilla extract (for frosting)
- 2–3 tablespoons heavy cream (for frosting)
- Pinch of salt (for frosting)
- 8 oz (225g) fondant, white or ivory (for horns)
- Edible gold paint or gold luster dust mixed with clear alcohol (like vodka)
- Food-safe paintbrush
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar on medium-high speed until fluffy and pale, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk, starting and ending with dry ingredients, mixing just until combined.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, until a toothpick comes out clean.
- Cool cakes for about 10 minutes in pans, then transfer to cooling racks.
- Beat softened butter for the frosting until creamy, gradually incorporating sifted powdered sugar and then vanilla, salt, and heavy cream until fluffy.
- Roll fondant into cone shapes for horns and let dry for 1-2 hours.
- Paint the horns with edible gold and allow them to dry completely.
- Assemble the cake by placing one layer on a plate, frosting the top, adding the second layer, and covering the cake with frosting.
- Top with gold horns and serve.
Notes
For a lighter flavor, consider using low-sodium broth as part of your buttermilk substitute. Cake can be made a day in advance for improved flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg