Marking a milestone deserves a cake as special as the celebration itself. This 18th Birthday Cake is a beautiful centerpiece with its soft pink hues and shimmering gold details.
I still remember the joy of making this cake for a loved one. The delicate rosettes, the smooth vanilla buttercream, and that final touch of edible gold glitter made it unforgettable. Every bite brings that same warmth and excitement.
Why You’ll Love It:
– Moist and fluffy layers baked to perfection
– Smooth vanilla buttercream that melts in your mouth
– Elegant decoration with soft pink and gold accents
– A stunning three-layer round cake that’s perfect for milestone celebrations
– Easy to assemble and decorate with simple piping techniques
Baking this cake is surprisingly straightforward, even if you’re new to cake decorating. With basic ingredients and clear steps, you’ll have a show-stopping dessert ready in no time.
Print18th Birthday Cake
A moist and fluffy three-layer cake with smooth vanilla buttercream frosting, decorated elegantly with piped rosettes, edible gold glitter, and fondant ’18’ accents.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
4 cups powdered sugar
1 cup heavy cream
Food coloring (pink and gold)
Edible gold glitter
Fondant numbers ’18’
Instructions
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour and baking powder.
In a large bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with flour, mixing until just combined.
Divide the batter evenly among the three prepared pans.
Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the vanilla buttercream frosting, beat the butter until smooth.
Gradually add powdered sugar, alternating with heavy cream, beating until smooth and fluffy.
Add vanilla extract and mix well.
Tint portions of frosting pink and gold using food coloring for decorative accents.
Assemble the cake by layering each cake round with a generous amount of frosting between them.
Cover the entire cake with a smooth layer of vanilla buttercream.
Pipe rosettes around the sides and top of the cake using pink frosting.
Decorate with edible gold glitter and place the fondant ’18’ on top as a centerpiece.
FAQ
Q: How long can I store the cake after baking?
A: Store the cake covered in the refrigerator for up to 3 days to keep it moist and fresh.
Q: Can I prepare the cake layers in advance?
A: Yes, you can bake the layers a day ahead and keep them wrapped tightly at room temperature or refrigerated.
Make this special day even sweeter—save this recipe, print it out, and get ready to bake a memorable 18th birthday cake.