08/24/2025
🌸 Vanilla Flower Cake Recipe
Ingredients
For the Cake (2 layers, 8-inch):
• 2 ½ cups (315 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup (230 g) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) whole milk, room temperature
For the Buttercream Frosting:
• 1 ½ cups (340 g) unsalted butter, softened
• 6 cups (720 g) powdered sugar, sifted
• 2 tsp vanilla extract
• 4–6 tbsp heavy cream (or milk)
For the Flowers & Leaves:
• Gel food coloring (peach, coral, cream/ivory, green, yellow, red, etc.)
• Piping bags
• Piping tips:
• #104 (petals/roses)
• #352 (leaves)
• #3 (small dots/berries)
• #18 (small rosettes)
Instructions
1. Bake the Cake:
• Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
• Whisk together flour, baking powder, and salt.
• In another bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla.
• Add dry ingredients alternately with milk, beginning and ending with dry.
• Divide batter into pans, bake 25–30 min, until toothpick comes out clean. Cool completely.
2. Make Buttercream:
• Beat butter until smooth and creamy.
• Add powdered sugar gradually, mixing on low.
• Add vanilla and cream 1 tbsp at a time until fluffy but pipeable.
3. Assemble the Cake:
• Place one cake layer on a board, spread frosting, then place second layer on top.
• Frost the entire cake smoothly with a crumb coat. Chill 20 min.
• Add a final smooth coat of frosting.
4. Color & Pipe Flowers:
• Divide buttercream into bowls and tint with gel food colors.
• Use #104 to pipe roses and layered flowers on parchment squares. Chill flowers until firm.
• Use #352 for green leaves, #3 for little yellow centers/berries, and #18 for small blossoms.
5. Decorate:
• Arrange chilled buttercream flowers on top of cake in a wreath style.
• Fill in with leaves and berries.
