Elegant Gold & White 50th Birthday Celebration Cake
A sophisticated two-tier cake with rich chocolate layers, salted caramel filling, and champagne buttercream frosting, decorated with elegant gold leaf accents and a custom '50' topper. This showstopping centerpiece is perfect for celebrating half a century of memories and achievements.
Equipment
- 2 8-inch round cake pans For bottom tier
- 2 6-inch round cake pans For top tier
- 1 Stand mixer With paddle and whisk attachments
- 1 Offset Spatula For smooth frosting application
- 1 Cake turntable For decorating
- 1 Cake leveler or serrated knife For even layers
- 1 Food-safe paintbrush For applying gold leaf
- 1 Cake board (10-inch) Sturdy base for the cake
- 4 Cake dowels For structural support between tiers
Ingredients
Rich Chocolate Cake Layers
- 3 cups all-purpose flour sifted
- 2 1/2 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder premium quality
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs room temperature
- 1 1/2 cups buttermilk room temperature
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract pure
- 1 cup hot strong coffee freshly brewed
Salted Caramel Filling
- 2 cups granulated sugar
- 1/2 cup water
- 1 cup heavy cream warmed
- 6 tablespoons unsalted butter cubed
- 2 teaspoons flaky sea salt
- 1 teaspoon vanilla extract pure
Champagne Buttercream Frosting
- 2 cups unsalted butter softened
- 8 cups powdered sugar sifted
- 1/3 cup champagne reduction 1 cup champagne reduced to 1/3 cup
- 2 teaspoons vanilla extract pure
- 1/4 teaspoon salt
- 3 tablespoons heavy cream if needed for consistency
Decoration Elements
- 2 packages edible gold leaf sheets high quality
- 1 gold '50' cake topper elegant design
- 1 small bunch fresh white roses pesticide-free, for decoration
- 1/4 cup gold edible pearls various sizes
- 1 bottle gold luster dust mixed with clear alcohol for painting
Instructions
Prepare the Chocolate Cake Layers
- Preheat oven to 350°F (175°C). Grease and line the 8-inch and 6-inch cake pans with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk in the sugar until well combined.3 cups all-purpose flour, 2 1/2 cups granulated sugar, 1 1/2 cups unsweetened cocoa powder, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons salt
- In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract until smooth.4 large eggs, 1 1/2 cups buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Slowly add the hot coffee to the batter and mix until smooth. The batter will be thin.1 cup hot strong coffee
- Divide the batter among the prepared pans, filling them about 2/3 full. Use any remaining batter for the smaller pans.
- Bake 8-inch layers for 30-35 minutes and 6-inch layers for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow cakes to cool in pans for 15 minutes, then turn out onto wire racks to cool completely.
Make the Salted Caramel Filling
- In a heavy-bottomed saucepan, combine sugar and water. Heat over medium-high heat without stirring until the sugar dissolves and turns amber, about 10-12 minutes.2 cups granulated sugar, 1/2 cup water
- Remove from heat and carefully whisk in the warm cream (mixture will bubble vigorously).1 cup heavy cream
- Stir in butter cubes one at a time until melted and smooth.6 tablespoons unsalted butter
- Add sea salt and vanilla, stir to combine. Transfer to a heatproof container and let cool completely before using.2 teaspoons flaky sea salt, 1 teaspoon vanilla extract
Prepare Champagne Buttercream
- Pour champagne into a small saucepan and simmer over medium heat until reduced to 1/3 cup. Let cool completely.1/3 cup champagne reduction
- In a stand mixer fitted with the paddle attachment, beat butter on medium-high speed until pale and fluffy, about 5 minutes.2 cups unsalted butter
- Reduce speed to low and gradually add powdered sugar, one cup at a time, mixing well after each addition.8 cups powdered sugar
- Add cooled champagne reduction, vanilla extract, and salt. Beat on medium speed until fully incorporated.1/3 cup champagne reduction, 2 teaspoons vanilla extract, 1/4 teaspoon salt
- If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached. Beat at high speed for 3-4 minutes until light and fluffy.3 tablespoons heavy cream
Assemble and Decorate
- Level each cake layer with a cake leveler or serrated knife. Place the first 8-inch layer on a cake board on your turntable.
- Pipe a ring of buttercream around the edge of the layer to create a dam, then fill with cooled salted caramel. Top with second 8-inch layer and repeat the process.
- Apply a thin crumb coat of buttercream to the entire 8-inch tier. Refrigerate for 30 minutes until firm.
- Repeat the filling and crumb coating process with the 6-inch layers.
- Apply a final smooth coat of buttercream to both tiers. Refrigerate for 30 minutes to set.
- Insert cake dowels into the 8-inch tier for support, trimming them level with the top of the cake.
- Carefully place the 6-inch tier on top of the doweled 8-inch tier.
- Apply edible gold leaf to sections of the cake, working carefully with a clean, dry brush. Focus on strategic areas for maximum impact.2 packages edible gold leaf sheets
- Mix gold luster dust with a few drops of clear alcohol (vodka or extract) to create edible paint. Use to add subtle gold accents or designs.1 bottle gold luster dust
- Arrange gold edible pearls around the base of each tier and strategically on the cake surfaces.1/4 cup gold edible pearls
- Position the '50' cake topper on top of the cake.1 gold '50' cake topper
- Shortly before serving, carefully arrange fresh white roses in a tasteful design on or around the cake. Ensure they've been properly prepared for food contact.1 small bunch fresh white roses
Notes
This elegant 50th birthday cake combines sophisticated design with premium flavors that appeal to adult palates. Here are some helpful tips:
- Prepare components up to 3 days in advance: cake layers can be baked and frozen, caramel can be refrigerated, and buttercream can be stored in an airtight container.
- When applying gold leaf, ensure your hands and tools are completely dry, as moisture will cause the delicate sheets to disintegrate.
- If fresh flowers are used, either ensure they are food-safe varieties or wrap the stems in floral tape before inserting into the cake.
- Store the assembled cake in a cool room or refrigerator, but serve at room temperature for the best flavor.
- For a professional finish, consider investing in a quality cake turntable and metal bench scraper for perfectly smooth frosting.