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Perfect Gold Drip Leo Birthday Cake Recipe with Sunflower Buttercream

gold drip Leo birthday cake - featured image
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A stunning birthday cake featuring moist layers, creamy sunflower buttercream, and a glamorous edible gold drip. Easy to make and perfect for celebrations with a unique nutty twist.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 2 tsp pure vanilla extract
  • 1 cup (240g) sunflower seed butter (smooth)
  • ½ cup (113g) unsalted butter, softened
  • 3 ½ cups (440g) powdered sugar
  • 2–3 tbsp whole milk or sunflower milk
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • ½ cup (90g) white chocolate chips
  • ¼ cup (60ml) heavy cream
  • 1 tsp edible gold luster dust
  • ½ tsp vegetable glycerin (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with milk, beginning and ending with flour. Mix on low speed just until combined after each addition.
  6. Pour batter evenly into prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
  8. Beat sunflower seed butter with softened butter until creamy. Gradually add powdered sugar, alternating with milk, until smooth and spreadable. Mix in vanilla extract and salt. Adjust consistency with milk as needed.
  9. Once cakes are cool, place one layer on serving plate. Spread sunflower buttercream evenly on top. Place second layer and cover entire cake with a thin crumb coat. Chill for 20 minutes.
  10. Warm heavy cream in a small saucepan until simmering. Pour over white chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  11. Stir in edible gold luster dust and optional vegetable glycerin for shimmer.
  12. Using a spoon or small brush, gently drip gold ganache around edges of chilled cake. Pour leftover on top and spread evenly.
  13. Chill cake for at least 30 minutes before serving to set drip and meld flavors.

Notes

For dairy-free, swap butter with vegan margarine and use sunflower milk instead of cow’s milk. Gold-colored candy melts can substitute edible gold luster dust but shimmer will be less fine. Chill cake layers and crumb coat before applying gold drip to prevent running. Use a warm knife for clean slicing. Prepare sunflower buttercream up to 3 days ahead and bring to room temperature before use.

Nutrition

Keywords: birthday cake, gold drip cake, sunflower buttercream, Leo birthday cake, easy cake recipe, celebration cake, nutty buttercream, gold drip

Find it online: https://coracooks.com/perfect-gold-drip-leo-birthday-cake-recipe-with-sunflower-buttercream-tutorial/