Spring Cake with Flowers (Printer-Friendly)

Light vanilla cake with whipped cream and pressed edible flowers, perfect for spring celebrations.

# What You'll Need:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 3/4 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk, room temperature

→ Whipped Cream Frosting

09 - 2 cups heavy whipping cream, cold
10 - 1/2 cup powdered sugar
11 - 1 teaspoon pure vanilla extract

→ Decoration

12 - 1/2 to 1 cup pressed edible flowers such as violets, pansies, nasturtiums, rose petals, or chamomile
13 - Fresh mint leaves, optional

# Directions:

01 - Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
02 - In a medium bowl, sift together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Add flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined without overmixing.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
09 - In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
10 - Once cakes are fully cooled, place one layer on a serving plate. Spread generously with whipped cream. Top with second cake layer and frost top and sides with remaining whipped cream.
11 - Gently press edible flowers onto the sides and top of cake. Add mint leaves if desired.
12 - Refrigerate cake for at least 30 minutes before serving to set frosting and flowers.

# Expert Suggestions:

01 -
  • It tastes simple but feels impossibly elegant, which is the best kind of kitchen magic.
  • The actual baking is straightforward, so your energy goes into making it beautiful rather than stressing over technique.
02 -
  • Edible flowers must be organically grown and completely unsprayed; sourcing matters here because you're eating them raw.
  • Whipped cream frosting is more delicate than buttercream, so this cake lives best in a cool kitchen or chilled until serving, and it won't hold for days the way a buttercream cake will.
03 -
  • Bring all ingredients to room temperature before starting; this seems fussy but it's the difference between a velvety cake and one with an uneven crumb.
  • Don't skip the cooling step—warm cake layers will melt the whipped cream frosting, so patience here pays off in a cake that looks beautiful and stays beautiful.
Go Back