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Floral Elegance Cake
Benchi

Floral Elegance Cake

A soft, classic butter cake with light buttercream and pastel flowers, perfect for spring parties or simple tea events.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • ½ cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Buttercream frosting
  • Edible sugar flowers (roses, peonies, daisies)
  • Pastel food coloring (for tinting frosting)

Equipment

  • Two 23 cm round cake pans
  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Measuring cups and spoons
  • wire racks
  • Spatula or palette knife
  • Toothpick

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
  7. Divide the batter evenly between the prepared pans.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Once cooled, frost the cake with buttercream frosting, using pastel food coloring to achieve desired hues.
  11. Decorate with edible sugar flowers for a beautiful spring presentation.