Floral cake is a charming and beautiful dessert that combines soft, fluffy layers with delicate floral decorations. Imagine light, sweet cake infused with gentle notes like rose, lavender, or elderflower, topped with colorful frosting shaped into blooms. It’s as much a feast for the eyes as it is for your taste buds.
I love making floral cakes because they turn any occasion into something special. Decorating with flower designs feels like painting, and it’s so satisfying to see the cake come alive with pretty colors and shapes. Plus, the subtle floral flavors add a lovely touch without being overpowering, making each bite feel fresh and light.
My favorite way to serve floral cake is with a simple cup of tea or a glass of cold milk. It’s perfect for celebrations, afternoon treats, or just when you want to add a little joy to your day. Whenever I bring one to a gathering, people always admire how beautiful it looks before they even take a bite—and then they’re happy to find it tastes just as wonderful as it looks!
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over the saltiness. Make sure it’s softened well for smooth mixing. If you only have salted butter, reduce added salt slightly.
Flour: All-purpose flour works great here, but sifting it helps avoid lumps and keeps the cake light. For a softer texture, you can try cake flour as a substitute.
Milk: Whole milk adds richness to the cake. If you want a lighter version, use 2% or a plant-based milk like oat or almond, but expect slight texture changes.
Cake Eggs: Fresh large eggs create structure and moisture. Make sure eggs are at room temperature for better mixing and rise.
Powdered Sugar: It’s essential for smooth buttercream. Always sift it first to avoid grainy frosting. In a pinch, you can use superfine sugar but blend it extra well.
Food Coloring: Gel colors work best as they don’t thin the frosting. Liquid colors can make the buttercream runny, so add little by little.
How Do You Get Smooth, Fluffy Buttercream That Holds Its Shape?
Making buttercream that’s creamy yet firm enough for piping is key. Here’s how I do it:
- Start by beating the softened butter alone until very creamy (3-5 minutes) to build a light base.
- Add powdered sugar gradually to avoid a cloud of sugar in your kitchen. Beat well after each addition.
- Incorporate the vanilla, salt, and 2 tablespoons of cream or milk slowly to reach a spreadable texture.
- If it’s too thick, add more cream a teaspoon at a time. If too soft, add sifted powdered sugar little by little.
- Beat the frosting on medium-high speed at the end to get extra fluffiness.
Chilling the frosting briefly helps if it gets too soft while working, especially in warm kitchens.
What’s the Best Way to Pipe Beautiful Buttercream Flowers?
Practice and the right tools make a big difference. Here’s my approach:
- Use stiff buttercream consistency so flowers keep their shape.
- Fill piping bags firmly but don’t overstuff to keep control.
- For roses, petal tips create smooth, curved petals – hold the narrow tip close to the cake and rotate slowly as you pipe.
- Leaf tips make simple, natural-looking leaves with a gentle squeeze and pull motion.
- Star tips work well for small blossoms or decorative dots – a quick squeeze and release is all it takes.
- If the buttercream softens while piping, chill the bag briefly to firm it back up.
Equipment You’ll Need
- 8-inch round cake pans – I like these for even baking and easy layering. Make sure to grease and flour them well.
- Electric mixer – helps beat the butter and sugar until fluffy and mix the frosting smoothly.
- Mixing bowls – for preparing the cake batter and frosting; they come in handy for mis en place.
- Measuring cups and spoons – keep measurements precise for best results.
- Offset spatula – makes spreading frosting neat and easy on the sides and top of the cake.
- Piping bags and tips (petal, leaf, star) – essential for creating beautiful flowers and leaves on your cake.
- Cooling rack – helps the cakes cool quickly and evenly without getting soggy.
Flavor Variations & Add-Ins
- Switch vanilla extract with almond or lemon extract for a different flavor twist.
- Add a splash of liqueur (like Grand Marnier or Chambord) to the batter or frosting for an adult touch.
- Mix in dried edible flowers or lemon zest into the batter for visual and flavor accents.
- Use different frosting colors or add edible gold or glitter for extra sparkle and elegance.
Floral Buttercream Cake
Ingredients You’ll Need:
For The Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
For The Buttercream Frosting:
- 1 ½ cups unsalted butter, softened
- 6 cups powdered sugar, sifted
- 2-3 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
- Food coloring (pink, green, yellow, lavender, and peach)
Decoration Tools:
- Piping bags
- Various piping tips: petal tips, leaf tips, star tips
How Much Time Will You Need?
You’ll spend about 20 minutes preparing the batter and pans. Baking takes around 25-30 minutes. Cooling the cakes and chilling the frosted cake will take roughly 40 minutes total. Decorating with buttercream flowers might take an extra 30-45 minutes depending on your pace, making it roughly 2 hours from start to finish.
Step-by-Step Instructions:
1. Preheat Oven & Prepare Pans:
Set your oven to 350°F (175°C). Grease two 8-inch round cake pans well, then dust them lightly with flour to prevent sticking.
2. Make The Cake Batter:
In a medium bowl, sift together the flour, baking powder, and salt. In a large bowl, beat softened butter with sugar on medium speed until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
3. Combine Ingredients:
Add the flour mixture and milk alternately to the butter mixture, beginning and ending with the flour mix. Mix gently until just combined — don’t overmix!
4. Bake The Cakes:
Divide the batter evenly between pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then move them to a wire rack to cool completely.
5. Prepare Buttercream Frosting:
Beat softened butter alone until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each. Add vanilla, salt, and 2 tablespoons of cream or milk. Beat the frosting until it’s light and fluffy, adding more cream or sugar to get the right consistency.
6. Color The Buttercream:
Divide the frosting into separate bowls. Tint each portion with food coloring to create pretty floral shades like pink, green, yellow, lavender, and peach.
7. Assemble The Cake:
Level the cooled cakes if needed. Place one layer on your serving plate and spread a layer of buttercream on top. Place the second layer over it, then coat the entire cake with a thin crumb coat. Chill for 20-30 minutes to set.
8. Decorate With Flowers:
Fit piping bags with petal, leaf, and star tips. Pipe buttercream flowers around the sides and top of the cake. Use petal tips for roses and blooms, leaf tips for greenery, and star tips for tiny flowers or accents.
9. Paint Soft Pink Flower Details:
Use a small offset spatula to gently smear small patches of pink-tinted buttercream onto the cake sides. Blend softly into the white base for a painted flower effect.
10. Final Touches:
Add small white and yellow buttercream flowers to mimic delicate blossoms. Chill briefly to set the decoration before serving.
Enjoy your stunning floral buttercream cake, perfect for any celebration or special occasion!
Can I Use Frozen Cake Layers?
Yes! Just make sure to thaw the cake layers completely in the fridge overnight and bring them to room temperature before frosting to prevent the buttercream from melting.
What Can I Substitute for Heavy Cream in the Buttercream?
You can use whole milk or even a splash of half-and-half. Just add it slowly to avoid making the frosting too runny.
How Do I Store Leftover Cake?
Store the cake covered tightly with plastic wrap or in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
Can I Make the Cake and Frosting Ahead of Time?
Absolutely! You can bake the cake layers and even prepare the buttercream a day ahead. Keep the cake layers well wrapped, and store the frosting in an airtight container at room temperature or in the fridge if your kitchen is warm.