# What You’ll Need:
→ Cake Layers
01 - 2 3/4 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, at room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, at room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1 1/4 cups whole milk, at room temperature
10 - Blue gel food coloring (navy, royal, and light blue shades)
→ Vanilla Buttercream
11 - 1 1/2 cups unsalted butter, at room temperature
12 - 5 cups powdered sugar, sifted
13 - 2 teaspoons pure vanilla extract
14 - 3–4 tablespoons milk or cream
15 - Pinch of salt
16 - Dark blue gel food coloring
→ Gold Decoration
17 - Edible gold leaf or edible gold dust
18 - 1–2 tablespoons clear alcohol (vodka or lemon extract, if using gold dust)
# Step-by-Step Guide:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
03 - In a large bowl or stand mixer, beat unsalted butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract until combined.
05 - Alternately add the flour mixture and milk to the wet ingredients in three additions, starting and ending with the flour. Mix until just incorporated.
06 - Divide the batter evenly among three bowls. Tint each with varying shades of blue food coloring to create an ombre gradient from light to dark.
07 - Pour each colored batter into a prepared cake pan and smooth the tops for even baking.
08 - Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow layers to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat butter in a mixing bowl until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla extract, salt, and enough milk or cream for a spreadable consistency.
10 - Reserve 1 cup of buttercream for the crumb coat. Tint the remaining buttercream with dark blue gel color.
11 - Level the cake layers if needed. Place the darkest blue layer on a serving plate, spread a thin layer of buttercream, then stack the next lighter layer, repeating with buttercream. Finish with the lightest blue layer on top.
12 - Cover the entire cake in a thin layer of reserved plain buttercream to seal crumbs. Chill the cake for 20 minutes.
13 - Frost the cake smoothly with the dark blue buttercream. Blend in lighter blue tones toward the top for a subtle ombre effect if desired.
14 - Apply edible gold leaf or brush gold dust mixed with clear alcohol onto the cake in decorative streaks or along the edges.
15 - Refrigerate the finished cake until ready to serve.
