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Perfect Golden Leo Birthday Cake Recipe with Sunflower Buttercream and Champagne Soak for Easy Celebration

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A tender golden cake soaked in champagne and layered with nutty sunflower buttercream, perfect for birthdays and special occasions. This recipe balances festive sparkle with a comforting, homey feel.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • ¾ cup (180ml) dry champagne or sparkling wine
  • ½ cup (120ml) simple syrup (equal parts sugar and water)
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 3 ½ cups (420g) powdered sugar, sifted
  • ½ cup (130g) sunflower seed butter
  • 2–3 tbsp (30-45ml) heavy cream
  • 1 tsp pure vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, line bottoms with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract. Alternately add dry ingredients and milk, beginning and ending with dry ingredients, mixing just until combined.
  6. Divide batter evenly between prepared pans and smooth tops.
  7. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Make simple syrup by heating sugar and water until sugar dissolves. Remove from heat and stir in champagne. Let cool.
  10. Prepare sunflower buttercream by beating softened butter until creamy. Gradually add powdered sugar, then sunflower seed butter, vanilla extract, and salt. Beat on medium-high, adding heavy cream as needed for spreadable texture.
  11. Brush champagne simple syrup generously over top and sides of each cooled cake layer. Let absorb for 5 minutes.
  12. Place one soaked cake layer on serving plate. Spread thick layer of buttercream on top. Place second cake layer on top and frost entire cake with remaining buttercream.
  13. Refrigerate cake for at least 30 minutes to set buttercream. Bring to room temperature before serving.

Notes

Use room temperature ingredients for best texture. Sift powdered sugar to keep frosting smooth. Apply champagne soak just before assembly to avoid sogginess. If buttercream is too soft, chill briefly before frosting. For gluten-free, substitute flour with gluten-free blend and milk with almond milk. Non-alcoholic option: use sparkling white grape juice.

Nutrition

Keywords: birthday cake, sunflower buttercream, champagne soak, celebration cake, easy cake recipe, nutty frosting, moist cake

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