Spring Cake with Flowers (Printable)

Light vanilla cake layered with whipped cream and decorated using pressed edible flowers.

# 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
13 - Fresh mint leaves, optional

# How To Make It:

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, cream softened 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 until combined.
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 until a toothpick inserted in the center emerges 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 serving plate. Spread with generous layer of whipped cream. Top with second cake layer and frost top and sides with remaining whipped cream.
11 - Gently press edible flowers onto sides and top of cake. Add mint leaves if desired.
12 - Refrigerate cake for at least 30 minutes to set frosting and secure flower placement.

# Expert Advice:

01 -
  • It looks like you spent hours in a flower shop when really you just pressed some pansies and made a simple cake.
  • The vanilla base is forgiving enough for beginners but elegant enough to impress people who actually cook.
  • You can prepare flowers weeks ahead, which means zero stress when guests arrive.
02 -
  • Overmixing the batter is the one mistake that ruins this cake, so stop mixing the moment you see no dry flour—the lumps disappear during baking.
  • Pressing flowers for 24 hours beforehand isn't optional decoration advice, it's the entire point—soft flowers slide right off but pressed ones stay put and look intentional.
  • Room temperature eggs and milk are not suggestions—they actually incorporate into the batter smoothly and the cake rises evenly.
03 -
  • If your whipped cream looks slightly grainy, it's been overbeaten—start fresh with cold cream and watch it carefully after the 3-minute mark.
  • A small offset spatula makes frosting look intentional and effortless, but even a regular knife works if you keep it warm between swipes.
  • If flowers won't stick, let the frosting firm up in the fridge for 10 minutes first—cold frosting holds them in place like glue.
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