A delightful Buttercream Flower Cake that combines delicious flavors with stunning edible art, perfect for any celebration.
Author:Isabella
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
1 cup unsalted butter (for frosting, softened)
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract (for frosting)
Food coloring (various colors for flowers)
Edible glitter (optional)
Fresh flowers (optional, ensure they are food-safe)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
While the cakes are cooling, prepare the buttercream frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
Add the heavy cream and vanilla extract, then beat on high speed for 2-3 minutes until fluffy. Divide the frosting into separate bowls and tint with food coloring as desired.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of buttercream frosting on top. Place the second cake layer on top and frost the entire cake with a thin layer of buttercream to create a crumb coat. Chill the cake in the refrigerator for 30 minutes.
After chilling, apply a thicker layer of buttercream frosting to the cake. Use a spatula or piping bags fitted with flower tips to create decorative flowers on the cake.
Optionally, sprinkle edible glitter on top and add fresh flowers for an extra touch.
Notes
For a chocolate version, substitute 1 cup of flour with 1 cup of unsweetened cocoa powder.
Experiment with different flower designs and colors to match your occasion or theme.