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Leo Birthday Cake with Sunburst Drip

Leo birthday cake with sunburst drip is a soft, golden layer cake baked in two pans and finished with a dramatic orange ganache waterfall. Expect a glossy chocolate drip and a bright sunburst look that frames each slice.
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Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Cake layers
  • 2.5 cup flour All-purpose flour.
  • 1.5 cup sugar Granulated sugar.
  • 1 cup butter Softened butter.
  • 4 eggs Room-temperature eggs.
  • 1 cup milk Room-temperature milk.
Orange chocolate ganache drip
  • 1 orange chocolate ganache drip Prepare an orange-flavored chocolate ganache for dripping and the sunburst effect.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Cream the base
  1. In a stand mixer, cream the butter and sugar until light and fluffy, about 3–4 minutes, with the paddle on medium speed. Stop to scrape the bowl once for even creaming and a smooth batter.
Add eggs
  1. Beat in the eggs one at a time, mixing well after each addition, until the batter looks glossy and fully combined. Keep mixing on medium speed for consistent texture.
Build the batter
  1. Alternate adding the flour and the milk to the batter, starting and ending with flour, and mix just until no dry streaks remain. Use low to medium speed to avoid overmixing so the cake stays tender.
Bake
  1. Preheat to 350°F, then divide the batter between two prepared pans (lined or greased) and bake for 30 minutes. The cakes are ready when the tops spring back lightly and a toothpick in the center comes out with a few moist crumbs.
Finish with a sunburst ganache drip
  1. Top the cooled cake with the orange chocolate ganache drip, letting it cascade down the sides in thick, sunburst-like lines. Spread any remaining ganache on top so the drip pattern is glossy and bold.

Notes

For clean drip edges, cool the cakes fully before adding ganache, then warm the orange chocolate ganache drip slightly so it pours thickly. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze unfrosted cake layers up to 2 months (thaw and then add ganache). For a lighter option, use half the butter and replace with a neutral oil or half-fat butter, which can slightly soften the crumb.