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Golden cake with elegant decoration
Unique and elegant golden cake

Golden Butter Cake

Author: Flavelo
Recipes Cakes and Desserts
This 'butter cake' is one of the pillars of confectionery. Its secret lies not in magic, but in physics: during the creaming of butter and sugar, we trap millions of tiny air bubbles in the fat. These bubbles expand from the heat of the oven, and with the help of baking powder, raise the cake. The gold decoration evokes the splendour of old aristocratic feasts, where the look of the food was just as important as its taste.
🕒 Prep Time 1 hr
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 10 servings
🔥 Calories 430 kcal
🌍 Cuisine International, Festive

Ingredients

Equipment Needed

  • Electric robot mixer
  • 2 x 20-22 cm cake tins
  • Baking parchment
  • Palette knife
  • Brush for gold dust

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 180°C. Beat the soft butter with the sugar until very pale and light (approx. 5-8 mins with a machine).

Tip: This step is the most important: here we introduce air (aeration), which makes the cake light, not dense.
2 ✓

Add the eggs one by one, mixing thoroughly after each. If the mixture starts to 'split' (curdle), sprinkle in a spoonful of flour.

Tip: The egg and butter must be at the same temperature for the fat and water to combine into a stable cream (emulsion).
3 ✓

Sieve the flour, baking powder, and salt together. Mix the milk and the flour mixture alternately into the butter mass in small batches. Stir in the food colouring too.

Tip: Stir gently from here on! Overmixing activates the gluten in the flour, making the dough elastic and chewy, not crumbly.
4 ✓

Divide the batter between the two tins and bake for 25-30 minutes. Perform a skewer test: if the middle of the cake no longer sticks to the skewer, it is done.

Tip: Do not open the oven door in the first 20 minutes, as the incoming cold air can cause the dough structure to collapse.
5 ✓

Cool the layers completely on a wire rack.

Tip: The structure of the hot cake is still unstable and fragile; it must be left to set.
6 ✓

Prepare the cream: whip the cold cream cheese, cold double cream, and icing sugar until stiff. Spread over the cake layers and coat the whole thing.

Tip: Cream and cream cheese can only be whipped when cold, because the fat globules in them can only hold air this way.
7 ✓

Place the cake in the fridge for 30 minutes, then decorate with the gold dust.

Tip: The decoration adheres much more evenly to the surface of the cold, set cream.

Recipe FAQ

Why did the middle of the cake dome?
The oven was too hot. The edges baked and set sooner, whilst the middle was still rising. Use a lower temperature or a wet towel around the tin.
Does edible gold have a taste?
No. Pure gold does not react with our body, it is biologically neutral, so it only indulges our eyes.

Ingredients

  • 300 g Wheat flour (Plain flour)
  • 250 g Granulated sugar
  • 200 g Soft butter (room temperature)
  • 4 pcs Eggs (room temperature)
  • 200 ml Milk (room temperature)
  • 1 sachet Baking powder
  • 1 pinch Salt
  • 3 drops Gold food colouring (gel)
  • 400 g Cream cheese (cold, for the cream)
  • 150 g Icing sugar (for the cream)
  • 200 ml Double cream (cold, for the cream)
  • 1 tsp Vanilla extract
  • 5 g Edible gold dust (decoration)