Taurus Graduation Layered Cake (Printer-Friendly)

Delightful layered vanilla cake adorned with colorful floral buttercream and gold accents for special celebrations.

# What You'll Need:

→ Cake

01 - 2.5 cups all-purpose flour
02 - 2.5 teaspoons baking powder
03 - 0.5 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Buttercream Frosting

09 - 1.5 cups unsalted butter, softened
10 - 5 cups powdered sugar, sifted
11 - 2 teaspoons pure vanilla extract
12 - 2-4 tablespoons heavy cream or milk
13 - Gel food coloring in floral shades

→ Decoration

14 - Edible gold leaf or gold sprinkles
15 - Piping bags and assorted piping tips

# Directions:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a mixing bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixer bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully combined.
05 - Alternately add flour mixture and milk in three additions, beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly among prepared pans and smooth the tops.
07 - Bake for 28-35 minutes until a toothpick inserted in the center emerges clean.
08 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
09 - Beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, beating thoroughly.
10 - Mix in vanilla extract and 2 tablespoons cream. Add additional cream for desired consistency and beat until fluffy, 3-4 minutes.
11 - Divide buttercream into separate bowls and tint each portion with gel food coloring in desired floral shades.
12 - Level cooled cake layers if necessary. Place first layer on serving plate, spread buttercream, and repeat with remaining layers.
13 - Apply a thin crumb coat of buttercream to the entire cake exterior and refrigerate for 20 minutes.
14 - Apply a smooth final coat of buttercream over the crumb coat.
15 - Using colored buttercream and assorted piping tips, pipe floral motifs, leaves, and vines around the cake surface.
16 - Embellish with Taurus symbol or graduation cap accent using edible gold leaf or sprinkles.
17 - Refrigerate until service time. Allow cake to reach room temperature before slicing for optimal flavor and texture.

# Expert Suggestions:

01 -
  • The vanilla cake stays moist for days, which means you can bake it ahead and decorate when you're feeling less rushed.
  • Buttercream piping is forgiving enough that wobbly flowers still look intentional and charming.
  • It's a showstopper that tastes like genuine butter and vanilla, not overly sweet or artificial.
02 -
  • Room temperature ingredients are not optional—cold eggs and milk won't combine properly and you'll end up with a grainy, broken-looking batter that bakes unevenly.
  • Don't frost a warm cake; wait until it's completely cool or the frosting will melt and slide off, making you want to throw the whole thing in the trash.
03 -
  • If your buttercream starts to curdle or separate, it's usually because it's too cold; let it sit at room temperature for a few minutes and beat it again.
  • Make the cake layers a full day ahead and wrap them tightly in plastic wrap; the crumb structure actually improves slightly overnight, making them easier to frost without tearing.
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