# 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 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 such as vodka or lemon extract (if using gold dust)
# Steps:
01 - Preheat the 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 - Beat unsalted butter and granulated sugar in a large bowl until light and fluffy, about 3 to 4 minutes.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add pure vanilla extract.
05 - Alternately add the flour mixture and milk to the wet ingredients in three additions, beginning and ending with the flour. Mix until just combined.
06 - Divide the batter evenly into three separate bowls. Tint each bowl with a different shade of blue gel food coloring to form a gradient from light to dark.
07 - Pour each colored batter into the prepared pans. Smooth the tops with an offset spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in the pans for 10 minutes. Turn out onto wire racks to cool completely.
09 - Beat unsalted butter for the frosting until creamy. Gradually add sifted powdered sugar, mixing until smooth. Incorporate vanilla extract, salt, and sufficient milk or cream to achieve a spreadable consistency.
10 - Reserve 1 cup of plain buttercream for the crumb coat. Tint the remaining buttercream with dark blue gel food coloring for the finishing layer.
11 - Level each cooled cake layer as needed. Place the darkest blue layer on the serving plate. Spread a thin layer of buttercream over it. Stack the next lighter layer, repeat buttercream, and finish with the lightest layer.
12 - Cover the entire cake with a thin crumb coat using reserved plain buttercream. Chill for 20 minutes to set.
13 - Smooth the cake with the tinted dark blue buttercream. Blend lighter blue buttercream toward the top for a seamless ombre finish if desired.
14 - Apply edible gold leaf or brush gold dust mixed with clear alcohol onto decorative streaks or edges of the cake.
15 - Refrigerate the cake until ready to serve.
