# 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 in 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 (vodka or lemon extract, if using gold dust)
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
03 - Beat butter and sugar in a large bowl with an electric mixer until light and fluffy, about 3–4 minutes.
04 - Add eggs one at a time, beating well after each. Blend in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture in three additions, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly into three bowls. Tint each with varying shades of blue gel coloring to achieve a gradient from light to dark.
07 - Pour prepared batters into the cake pans. Smooth tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
08 - Beat butter until creamy. Gradually add sifted powdered sugar, beating well. Mix in vanilla, salt, and enough milk or cream to reach a spreadable consistency.
09 - Reserve 1 cup of buttercream for the crumb coat. Tint remainder with dark blue coloring for the exterior frosting.
10 - Level each cake layer if needed. Place the darkest layer on a serving plate, spread with buttercream, and stack the remaining layers in gradient order with buttercream between each.
11 - Cover entire cake with a thin layer of reserved plain buttercream to seal in crumbs. Chill for 20 minutes.
12 - Smooth dark blue buttercream over the cake, blending in lighter blue tones toward the top for ombre effect.
13 - Apply edible gold leaf or brush gold dust mixed with clear alcohol for decorative streaks or edges.
14 - Refrigerate cake until ready for presentation.
