Description
This flower cake is a stunning and delicious dessert, perfect for special occasions. Made with a soft vanilla sponge, topped with buttercream flowers, and decorated with edible fresh flowers, it’s both beautiful and tasty!
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 cup whole milk
- 2 ½ tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
For the Buttercream Frosting:
- 1 cup unsalted butter
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Food coloring (optional)
For Decoration:
- Edible fresh flowers (roses, violets, lavender, pansies)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Prepare the batter: In a bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar: Beat together until fluffy, then mix in eggs and vanilla.
- Combine wet and dry ingredients: Gradually add flour mixture and milk, mixing until smooth.
- Bake: Pour batter into pans and bake for 30-35 minutes. Let cool completely.
- Prepare buttercream frosting: Beat butter, powdered sugar, heavy cream, and vanilla until smooth.
- Decorate: Pipe buttercream flowers onto the cake and add fresh edible flowers.
- Serve and enjoy!
Notes
- Ensure that all fresh flowers are pesticide-free and edible.
- Chill the cake before decorating for a smoother buttercream application.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg