# Components:
→ 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, room temperature
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1 1/4 cups whole milk, room temperature
10 - Blue gel food coloring (navy, royal, and light blue shades)
→ Vanilla Buttercream
11 - 1 1/2 cups unsalted butter, room temperature
12 - 5 cups powdered sugar, sifted
13 - 2 teaspoons pure vanilla extract
14 - 3 to 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 to 2 tablespoons clear alcohol (vodka or lemon extract, if using gold dust)
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk flour, baking powder, baking soda, and salt in a medium mixing bowl.
03 - Beat butter and granulated sugar together until light and fluffy, about 3–4 minutes using an electric mixer.
04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
05 - Alternately add flour mixture and whole milk to the wet ingredients in three stages, beginning and ending with flour. Mix until just combined.
06 - Split batter evenly into three bowls. Tint each portion with varying shades of blue gel color to achieve an ombre gradient.
07 - Pour each colored batter into prepared pans and smooth tops. Bake for 25–30 minutes, or until a toothpick inserted in the center exits clean. Allow to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat unsalted butter on medium speed until creamy. Gradually add sifted powdered sugar, mixing thoroughly. Add vanilla extract, salt, and milk or cream until smooth and spreadable.
09 - Reserve 1 cup of buttercream for the crumb coat. Mix remaining buttercream with dark blue gel coloring for the final surface layer.
10 - Level cake layers as necessary. Place darkest blue layer on serving plate and spread a thin buttercream layer atop. Stack with the next lighter blue layer, repeating the process. Finish stacking with the lightest layer.
11 - Cover assembled cake with a thin layer of reserved plain buttercream. Refrigerate for 20 minutes.
12 - Smoothly frost cake with the dark blue buttercream. Blend in lighter blue tones toward the top for ombre appearance.
13 - Apply edible gold leaf or brush gold dust mixed with clear alcohol onto the cake surface in streaks or on edges.
14 - Refrigerate finished cake until ready for presentation or serving.
