50th Birthday Cake For Women
This elegant 50th birthday cake celebrates a lifetime of grace, strength, and sweetness. Made with tender vanilla sponge, fresh lemon zest, and a luscious buttercream frosting, it's the perfect centerpiece for honoring a special woman on her milestone birthday.
Equipment
- 9-inch Cake Pans (x2)
- Electric Mixer
- Mixing Bowls
- Offset Spatula
- Cooling Rack
Ingredients
Cake
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1.5 tsp baking powder
- 0.25 tsp salt
- 1 lemon zest only
Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Edible gold dust or pearls optional
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment paper.
- In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla and lemon zest.
- In a separate bowl, whisk together flour, baking powder, and salt. Alternate adding dry mixture and buttermilk to wet mixture, starting and ending with dry.
- Pour into prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- For the frosting: Beat butter until creamy, then add powdered sugar gradually. Add vanilla and cream; beat until fluffy and smooth.
- Frost cooled cakes, stacking with a generous layer in between. Decorate with gold dust, pearls, or flowers as desired.
Notes
This cake can also be made as cupcakes (bakes in 18–20 minutes) or as a three-layer cake by doubling the recipe.