# 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)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl.
03 - In a large bowl or stand mixer, beat unsalted butter and granulated sugar until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Alternately add the flour mixture and milk to the butter mixture in three additions, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly into three bowls. Color each bowl with increasing gradients of blue gel food coloring. Pour into prepared pans and smooth tops.
07 - Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, beating well. Add vanilla extract, salt, and milk or cream to reach a spreadable consistency.
09 - Reserve 1 cup buttercream for crumb coat. Tint remaining buttercream with dark blue food coloring for final coating.
10 - Level cakes if necessary. Place the darkest layer on a serving plate. Spread with buttercream. Stack next lighter layer, repeating process. Top with lightest layer.
11 - Spread reserved plain buttercream thinly over the assembled cake and chill for 20 minutes.
12 - Frost cake smoothly with blue buttercream, blending lighter blue tones toward the top for an ombre effect.
13 - Apply edible gold leaf or brush on gold dust mixed with clear alcohol in streaks or edges for decorative finish.
14 - Refrigerate cake until ready to present.
