This cake pairs soft, fluffy sponge and creamy buttercream with the natural beauty of real edible flowers. It’s simple yet stunning—like a garden you can eat!
🛒 What You’ll Need
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
Buttercream:
- 1 ½ cups unsalted butter (softened)
- 5–6 cups powdered sugar
- ¼ cup heavy cream (or milk)
- 1 tbsp vanilla extract
- Pinch of salt
Decoration:
- Assorted pesticide-free edible flowers (pansies, violas, lavender, marigolds, chamomile, or rose petals)
- Optional: edible gold leaf for accents
👩🍳 Pro Tips
- Use only certified edible flowers—not all pretty blooms are safe to eat.
- Chill the cake before placing flowers so buttercream is firm and holds them in place.
- Press stems lightly into the frosting for stability.
- Add flowers just before serving for the freshest look.
- For a rustic style, leave some petals loose on the cake stand.
🧰 Tools You’ll Need
- Stand mixer or hand mixer
- Mixing bowls
- 2 round cake pans (8 or 9-inch)
- Offset spatula
- Parchment paper
- Cooling racks
- Cake turntable (optional)
🔄 Substitutions & Variations
- Swap vanilla sponge for lemon cake for a floral-citrus pairing.
- Use cream cheese frosting instead of buttercream for tang.
- Add a thin layer of fruit jam between cake layers.
⏱️ Make Ahead Tips
- Bake cake layers 1–2 days in advance, wrap, and refrigerate.
- Make buttercream up to 2 days ahead and re-whip before frosting.
- Prep flowers the day of serving by rinsing gently and patting dry.
👩🍳 Instructions
Step 1: Bake the Cake
Preheat oven to 350°F (175°C). Grease and line cake pans. Whisk flour, baking powder, and salt in one bowl. In another, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Alternate adding dry ingredients and milk/sour cream until smooth. Divide into pans, bake 25–30 minutes, or until a toothpick comes out clean. Cool completely.
Step 2: Make the Buttercream
Beat butter until creamy. Slowly mix in powdered sugar, then cream, vanilla, and salt until fluffy and smooth.
Step 3: Assemble and Frost
Level cooled cake layers. Stack with buttercream between each layer. Apply crumb coat, chill for 20 minutes, then frost smoothly.
Step 4: Decorate with Flowers
Arrange edible flowers in clusters on top of the cake and down one side for a cascading effect. Add optional gold leaf accents.
🧊 Leftovers & Storage
- Store in the fridge for up to 3 days.
- Remove flowers before storing if they wilt.
- Bring cake to room temperature before serving for best flavor.
💬 Final Thoughts
An Edible Flowers Cake is a feast for the eyes and taste buds—perfect for spring celebrations or anytime you want a dessert that feels fresh, light, and beautiful. The floral decorations make it look like it came from a high-end bakery, even if you made it right in your own kitchen.
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