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Perfect Virgo Birthday Cake with Gold Stars Recipe

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A classic vanilla cake with a tender crumb and silky buttercream frosting, finished with edible gold stars. This thoughtful, precisely constructed cake is a love letter to every detail-oriented Virgo.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 ½ cups (339g) unsalted butter, softened (for frosting)
  • 5 cups (600g) powdered sugar
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Edible gold star sprinkles
  • Optional: Gold luster dust

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper circles.
  2. In a medium bowl, whisk together flour, baking powder, and salt for about 20 seconds. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides halfway through.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and beat for another 30 seconds.
  5. With the mixer on low speed, add about one-third of the flour mixture, then half of the milk, then another third of flour, the remaining milk, and finally the last third of flour. Mix just until combined after each addition.
  6. Divide the batter evenly between the prepared pans (about 600g per pan). Smooth the tops and tap the pans gently on the counter to release air bubbles.
  7. Bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pans halfway through if needed.
  8. Cool the cakes in the pans for 10 minutes, then turn them out onto a wire rack. Peel off the parchment and let cool completely (about 1 hour).
  9. While the cakes cool, make the buttercream: Beat the softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating on low speed. Add the heavy cream, vanilla, and salt, then increase speed to medium-high and beat for 3 to 4 minutes until light and fluffy.
  10. Once the cakes are completely cool, use a serrated knife to level the domed tops.
  11. Place one cake layer on a serving plate. Spread about ¾ cup of buttercream evenly over the top. Place the second layer on top, cut-side down. Apply a thin crumb coat of frosting all over the cake and refrigerate for 15 to 20 minutes.
  12. Apply the final, thicker layer of frosting, smoothing with an offset spatula. While the frosting is still soft, press the gold star sprinkles onto the sides and top. Optionally, pipe a decorative border around the edges.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter once flour is added. A crumb coat prevents crumbs in the final frosting. The cake tastes even better the day after it is made.

Nutrition

Keywords: birthday cake, vanilla cake, buttercream, gold stars, Virgo cake, celebration cake

Find it online: https://perkypan.com/perfect-virgo-birthday-cake-with-gold-stars-recipe/