This cake is designed to celebrate half a century of memories, love, and accomplishments. The flavors are rich and crowd-pleasing, while the decoration is elegant with a touch of gold to honor the golden jubilee.
🛒 What You’ll Need
Cake Layers:
- 3 cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
Buttercream Frosting:
- 1 ½ cups unsalted butter (softened)
- 6 cups powdered sugar
- ¼ cup heavy cream
- 1 tbsp vanilla extract
- Pinch of salt
Decoration:
- Edible gold leaf or gold luster dust
- Fresh white roses (organic, pesticide-free)
- “50” cake topper
- Greenery (e.g., eucalyptus)
👩🍳 Pro Tips
- Level cake layers after baking for a perfectly stacked look.
- Apply a crumb coat before final frosting for smooth edges.
- Chill the cake briefly before adding gold leaf—it sticks better to cool frosting.
- Use fresh, non-toxic flowers and wrap stems in floral tape before adding.
- For a stronger golden theme, lightly brush sides with gold luster dust mixed with clear alcohol.
🧰 Tools You’ll Need
- Stand mixer or hand mixer
- 3 round cake pans (8-inch)
- Parchment paper
- Cooling racks
- Serrated knife or cake leveler
- Offset spatula
- Cake turntable (optional but helpful)
🔄 Substitutions & Variations
- Flavor twist: Make it lemon cake with lemon curd filling.
- Chocolate lovers: Swap sponge for rich chocolate cake with mocha buttercream.
- Dairy-free: Use plant butter, almond milk, and coconut cream frosting.
⏱️ Make Ahead Tips
- Bake cake layers up to 2 days ahead, wrap well, and refrigerate.
- Buttercream can be made 1–2 days ahead and re-whipped before frosting.
- Assemble cake the day before and refrigerate; add fresh flowers the day of serving.
👩🍳 Instructions
Step 1: Make the Cake Layers
Preheat oven to 350°F (175°C). Grease and line cake pans with parchment. In a medium bowl, whisk flour, baking powder, and salt. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Mix in dry ingredients alternately with milk and sour cream until smooth. Divide into pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
Step 2: Make the Buttercream
Beat butter until creamy. Gradually add powdered sugar, then mix in cream, vanilla, and salt until fluffy.
Step 3: Assemble the Cake
Level cake layers if needed. Place one layer on cake stand, spread frosting evenly, repeat with remaining layers. Apply crumb coat, chill 20 minutes, then frost smoothly.
Step 4: Decorate
Gently apply edible gold leaf to sides and edges. Add “50” topper, fresh roses, and greenery around the base and top.
🧊 Leftovers & Storage
- Store covered in fridge up to 4 days.
- Bring to room temperature before serving for best flavor.
- Freeze unfrosted cake layers for up to 2 months.
💬 Final Thoughts
A 50 Years Birthday Cake deserves to be just as special as the milestone it celebrates—elegant, rich in flavor, and beautiful enough to be the centerpiece of the table. With its golden touches and fresh flowers, this cake is both classic and celebratory, perfect for honoring five decades of wonderful memories.
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