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flower cake

flower cake

A beautifully decorated flower-themed cake, perfect for birthdays, weddings, or special occasions. This cake features a moist vanilla or chocolate sponge with buttercream frosting and edible flowers for a stunning presentation.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
cooling & decorating 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American, European
Servings 10

Equipment

  • Mixing bowls –
  • Electric mixer
  • Cake pans (8-inch)
  • Cooling rack
  • Piping bags & tips
  • Offset spatula
  • Oven

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup whole milk

For the Buttercream Frosting:

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Food coloring optional

For Decoration:

  • Edible flowers e.g., pansies, roses, violets
  • Fresh berries optional

Instructions
 

Prepare the Cake Batter:

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In another bowl, beat butter and sugar until fluffy.
  • Add eggs one at a time, beating well. Stir in vanilla.
  • Alternately add flour mixture and milk, mixing until just combined.

Bake the Cake:

  • Divide batter evenly into the cake pans.
  • Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.

Make the Frosting:

  • Beat butter until creamy. Gradually add powdered sugar.
  • Add heavy cream and vanilla, mixing until fluffy.
  • If desired, add food coloring for pastel or vibrant shades.

Assemble the Cake:

  • Place one cake layer on a plate, spread frosting on top.
  • Add the second layer and frost the entire cake smoothly.

Decorate:

  • Arrange edible flowers and berries on top for a floral look.
  • Use a piping bag to create buttercream flowers if desired.

Chill & Serve:

  • Let the cake set in the fridge for 30 minutes before serving.

Notes

  • Ensure flowers are edible and pesticide-free before decorating.
  • For a chocolate version, replace ½ cup flour with cocoa powder.
  • Store in the fridge for up to 3 days.
Keyword Birthday Cake, floral cake, Flower cake, wedding cake