Loading…

Floral cake is a beautiful treat that feels like a garden on a plate. This cake usually has delicate layers and is decorated with pretty, edible flowers or frosting designs that look like petals and blossoms. It’s not just about looks—there’s often a light, fresh flavor that makes every bite feel special and bright.

I love making floral cakes when I want to impress someone or celebrate a sunny day. It feels like putting a little bit of nature right into the kitchen. One thing I always remind myself is to choose flowers that are safe to eat and to keep the decoration gentle, so it tastes as good as it looks. It’s fun to get creative with colors and shapes, and it’s a great way to show off some baking skills without making things too complicated.

The best way I’ve found to enjoy floral cake is with a cup of tea or lemonade on the side, maybe sitting outside if the weather is nice. It’s a wonderful choice for birthdays, afternoon gatherings, or any time you want to make a moment feel a bit more special with a cake that’s as pretty as it is delicious.

Key Ingredients & Substitutions

All-purpose flour: This gives the cake structure. You can use cake flour for a lighter texture, but reduce it slightly by 2 tbsp if you do. Whole wheat flour can work but expect a denser cake.

Unsalted butter: Both cake and buttercream need softened unsalted butter for creamy texture and control over salt. If salted butter is all you have, skip adding extra salt.

Sugar: Granulated sugar helps with cake rise and sweetness. Powdered sugar is essential for smooth and fluffy buttercream.

Milk & heavy cream: Whole milk keeps cake moist, while heavy cream in buttercream adds richness and helps achieve a spreadable texture. Use any milk for buttercream if cream isn’t available but add less.

Vanilla extract: Key for flavor in both cake and frosting. Pure vanilla is best, but you can use almond or another flavor extract for a twist.

Gel food coloring: Gel colors are vibrant and great for buttercream without thinning it. Avoid liquid colors as they may loosen the frosting.

How Do You Make Soft, Smooth Buttercream Perfect for Piping Flowers?

Buttercream frosting needs to be just right for piping detailed flowers:

• Make sure butter is soft but not melted; it should feel cool and smooth to touch.
• Beat butter alone first for 3 minutes until creamy and pale—you’re adding air for fluffiness.
• Add powdered sugar slowly on low speed to stop it from flying everywhere.
• Add heavy cream and vanilla, then beat on high for 3-5 minutes; this makes it super fluffy and easier to pipe.
• Adjust consistency: add more powdered sugar to thicken or a little more cream to soften.
• Keep frosting cool but not cold; chilling it too much can make piping difficult.

Practice piping on parchment to get comfortable with pressure and motion for petals and leaves.

Equipment You’ll Need

• Mixing bowls – I use a large bowl for the buttercream and smaller ones for coloring; they’re handy for organization.
• Electric hand or stand mixer – makes creaming butter and beating frosting quick and easy without tiring your arm.
• Measuring cups and spoons – ensure accurate ingredients for the perfect cake and frosting balance.
• 8-inch round cake pans (3) – perfect size for layering, giving you a tall, beautiful cake.
• Wire cooling racks – help the cakes cool evenly and prevent sogginess.
• Rubber spatula – great for scraping down bowls and smoothing layers.
• Food-safe piping bags and tips – essential for creating floral designs; petal tips (#104), leaf tips (#352) are favorites.
• Gel food coloring – helps achieve vibrant, clear floral shades and blends easily.

Flavor Variations & Add-Ins

• Use lemon or almond extract instead of vanilla for a different flavor twist in the cake or frosting.
• Add fresh or dried edible flowers into the cake batter for a natural, floral look and flavor.
• Incorporate finely chopped fruit or berries into the buttercream for fruity bursts with each bite.
• Try different frosting styles—mint-green with purple flowers or soft lavender hues—to match special themes.

Floral Buttercream Cake

Ingredients You’ll Need:

For the 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 pure vanilla extract
• 1 cup whole milk

For the Buttercream:

• 1 ½ cups unsalted butter, softened
• 6 cups powdered sugar, sifted
• ¼ cup heavy cream or milk
• 2 tsp pure vanilla extract
• Pinch of salt

For Decorating:

• Gel food coloring (light pink, dark pink, green, light blue)
• Piping bags with flower and leaf piping tips (petal tips such as #104, leaf tips such as #352, and small round tips)

How Much Time Will You Need?

This cake takes about 20 minutes of prep, 25-30 minutes baking time, plus about 1 hour for cooling and chilling during icing. Decorating with the buttercream flowers will take around 30-45 minutes depending on how detailed you want to get. Plan on a total time of about 2.5 to 3 hours from start to finish, including chilling.

Step-by-Step Instructions:

1. Preparing the Cake Layers:

Preheat your oven to 350°F (177°C). Grease and lightly flour three 8-inch round cake pans to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Next, add the flour mixture and whole milk alternately to the butter mixture. Start and end with the flour mixture. Mix just until everything is combined—don’t overmix or the cake may get tough.

Evenly divide the batter among the prepared cake pans and 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 turn them out onto wire racks to cool completely.

2. Making the Buttercream Frosting:

In a large mixing bowl, beat the softened butter on medium speed for about 3 minutes until creamy. Gradually add the sifted powdered sugar, beating on low speed so it doesn’t fly everywhere and mixing until fully combined.

Add the heavy cream (or milk), vanilla extract, and a pinch of salt. Increase the mixer speed to high and beat the frosting for 3 to 5 minutes until it’s light, fluffy, and spreadable. If the frosting is too thick, add a little more cream; if it’s too thin, add more powdered sugar until you get the right consistency.

3. Assembling the Cake:

If the cake layers have domed on top, level them with a serrated knife for a flat surface. Place one cake layer on a cake board or your serving plate. Spread an even layer of buttercream over the top. Repeat with the next layers.

Once all layers are stacked, spread a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill the cake in the fridge for 20-30 minutes to let the crumb coat set.

After chilling, apply a final smooth layer of white or ivory buttercream all over the cake, prepping it for decoration.

4. Decorating with Floral Designs:

Divide the remaining buttercream into separate small bowls. Tint each portion with gel food coloring: light pink and dark pink for flowers, green for leaves, and light blue for tiny buds.

Fit piping bags with appropriate tips — petal tips for roses and flower petals, leaf tips for greenery, and small round tips for little flower details.

Pipe large rosettes and delicate petals on the top and sides of the cake using the petal tips, mixing light and dark pink shades to give a natural look. Use green buttercream and leaf tips to add leaves around the flowers. Finish by piping small clusters of tiny blue flower buds with the round tip for extra detail and texture. Build up layers and shapes as you go, blending colors and forms to mimic a fresh bouquet of flowers.

5. Final Touch:

Place the decorated cake in the refrigerator for at least 30 minutes to let the decorations firm up. Before serving, bring the cake to room temperature for the best flavor and soft texture. Slice and enjoy a beautiful, elegant floral buttercream cake perfect for any celebration!

Can I Use Frozen Cake Layers for This Buttercream Cake?

Yes! You can bake the cake layers ahead and freeze them tightly wrapped for up to 2 months. Thaw in the fridge overnight and bring to room temperature before assembling and frosting.

What If I Don’t Have Gel Food Coloring?

You can use liquid food coloring, but add it sparingly to avoid thinning the buttercream. Gel colors are best for vibrant hues without affecting texture.

How Should I Store Leftover Buttercream Cake?

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 30 minutes to soften the buttercream for the best taste.

Can I Make the Buttercream Ahead of Time?

Definitely! Buttercream frosting can be made up to 3 days in advance. Store it in an airtight container in the fridge and rewhip with a mixer before using to restore its fluffy texture.