This Happy New Year Cake with Stars is a show-stopping, yet surprisingly simple, dessert perfect for ringing in the new year. Its dazzling design and delightful flavor make it a must-have for any festive gathering, offering a memorable sweet finale to your celebration.
Key Ingredients for Happy New Year Cake with Stars
- For the Cake Layers:
- 2 ½ cups all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk, at room temperature
- For the Star Decorations:
- 2 cups white fondant
- Edible glitter (silver and gold)
- Edible star sprinkles
- Small amount of clear piping gel or edible glue
- For the Frosting:
- 2 cups (4 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- ½ cup milk or heavy cream, at room temperature
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: A few drops of blue food coloring for a frosty effect
How to Make Happy New Year Cake with Stars
This Happy New Year Cake with Stars is a delightful and straightforward recipe that guarantees a visually stunning and incredibly delicious centerpiece for your New Year’s Eve festivities. Baking it from scratch is far more rewarding and cost-effective than store-bought alternatives, and with a prep time of approximately 45 minutes and a baking time of 30-35 minutes, you’ll have a masterpiece ready to impress with minimal fuss. The rich, moist cake and creamy vanilla frosting are the perfect canvas for the shimmering star decorations.
Step-by-Step Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. This crucial step incorporates air, which contributes to a lighter cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Alternately Add Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions (begin and end with the dry ingredients). Mix until just combined, being careful not to overmix. Overmixing can develop the gluten too much, leading to a tough cake.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting to prevent the frosting from melting.
- Prepare the Frosting: While the cakes cool, make the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, alternating with the milk or heavy cream, until the frosting is smooth and spreadable. Mix in the vanilla extract and pinch of salt. If desired, add a few drops of blue food coloring to achieve a subtle, frosty hue.
- Assemble the Cake: Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of frosting over the top. Carefully place the second cake layer on top and then frost the entire cake, including the sides, with the remaining frosting. Aim for a smooth finish for a polished look.
- Create the Stars: On a clean, dry surface lightly dusted with confectioners’ sugar, roll out the white fondant to about 1/8 inch thickness. Use star-shaped cookie cutters of various sizes to cut out numerous stars.
- Decorate the Cake: Gently press edible star sprinkles onto the sides and top of the frosted cake. Use a small brush dipped in clear piping gel or edible glue to attach the fondant stars to the cake. Arrange them artfully across the top and sides, creating a starry night effect.
- Add Sparkle: Lightly dust the cake with edible silver and gold glitter for an extra touch of New Year’s magic. Place the cake in the refrigerator for about 15-20 minutes to allow the frosting to set slightly before serving.
Why You’ll Love This Happy New Year Cake with Stars
You’ll absolutely adore this Happy New Year Cake with Stars for its enchanting visual appeal and its wonderfully moist, vanilla-infused flavor. Unlike a pre-made cake, this homemade creation allows you to control the quality of ingredients, ensuring a superior taste and texture that simply can’t be replicated. The real magic lies in the shimmering edible glitter and playful star decorations, transforming a delicious dessert into a true centerpiece that sparkles with the spirit of the new year.
Imagine the delight on your guests’ faces as they see this celestial creation! It’s just as satisfying as a rich chocolate cake but with a lighter, brighter feel, perfect for a celebratory occasion. Plus, crafting this beauty at home is incredibly budget-friendly, saving you a significant amount compared to purchasing a similar specialty cake. So go ahead, embrace the festive spirit and create this show-stopping Happy New Year Cake with Stars for an unforgettable celebration!
Storing and Reheating Tips
To keep your delicious Happy New Year Cake with Stars fresh and festive, proper storage is key.
- Refrigeration: Once the cake is frosted and decorated, it’s best to store it in the refrigerator. Place it in an airtight cake carrier or cover it loosely with plastic wrap. This will help maintain the frosting’s integrity and prevent it from drying out. The cake will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: This cake also freezes beautifully, making it a fantastic option for making ahead. Wrap the unfrosted, cooled cake layers tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Once ready to decorate, thaw the cake layers at room temperature, then frost and decorate as directed. If you have leftover decorated cake, you can freeze individual slices by wrapping them securely in plastic wrap and then aluminum foil. Thaw slices in the refrigerator overnight before serving.
- Reheating: Generally, this cake does not require reheating as it is best served at room temperature. If the cake has been refrigerated, allow it to sit at room temperature for at least 30-60 minutes before serving to allow the flavors to meld and the frosting to soften slightly.
Final Thoughts
This Happy New Year Cake with Stars is more than just a dessert; it’s a sparkling invitation to celebrate new beginnings. We encourage you to try this recipe and add a touch of homemade magic to your New Year’s Eve festivities – it’s sure to be a hit!
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Happy New Year Cake with Stars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.2.5 cups all-purpose flour, sifted, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, 0.5 teaspoons salt
- In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. This crucial step incorporates air, which contributes to a lighter cake texture.1 cup (2 sticks) unsalted butter, softened, 2 cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon pure vanilla extract
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions (begin and end with the dry ingredients). Mix until just combined, being careful not to overmix. Overmixing can develop the gluten too much, leading to a tough cake.1 cup buttermilk, at room temperature
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting to prevent the frosting from melting.
- While the cakes cool, make the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted confectioners’ sugar, alternating with the milk or heavy cream, until the frosting is smooth and spreadable. Mix in the vanilla extract and pinch of salt. If desired, add a few drops of blue food coloring to achieve a subtle, frosty hue.2 cups (4 sticks) unsalted butter, softened, 4 cups confectioners’ sugar, sifted, 0.5 cup milk or heavy cream, at room temperature, 1 teaspoon pure vanilla extract, pinch of salt, A few drops of blue food coloring
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of frosting over the top. Carefully place the second cake layer on top and then frost the entire cake, including the sides, with the remaining frosting. Aim for a smooth finish for a polished look.
- On a clean, dry surface lightly dusted with confectioners’ sugar, roll out the white fondant to about 1/8 inch thickness. Use star-shaped cookie cutters of various sizes to cut out numerous stars.2 cups white fondant
- Gently press edible star sprinkles onto the sides and top of the frosted cake. Use a small brush dipped in clear piping gel or edible glue to attach the fondant stars to the cake. Arrange them artfully across the top and sides, creating a starry night effect.edible star sprinkles, small amount of clear piping gel or edible glue, 2 cups white fondant
- Lightly dust the cake with edible silver and gold glitter for an extra touch of New Year’s magic. Place the cake in the refrigerator for about 15-20 minutes to allow the frosting to set slightly before serving.edible glitter (silver and gold)