Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until crumbly.
- In a separate bowl, whisk together the eggs, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the black food coloring until the batter is evenly colored.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- To make the buttercream, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, until smooth and fluffy. Stir in the vanilla extract.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of buttercream over the top. Place the second cake layer on top and frost the entire cake with the remaining buttercream.
- Chill the cake for at least 60 minutes to firm up the frosting.
- To make the gold drip, melt the white chocolate chips with the heavy cream in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Stir in the gold luster dust.
- Transfer the gold chocolate mixture to a piping bag with a small tip or a ziplock bag with a corner snipped off. Pipe the drip around the edge of the chilled cake, letting it drip down the sides.
- Allow the drip to set before serving.
Notes
Decorate with edible gold flakes or sprinkles for an extra touch of glamour.