Spring Cake Pressed Flowers (Printable)

Elegant vanilla cake layered with whipped cream and adorned with pressed edible flowers, ideal for gatherings.

# 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, cream 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, avoiding 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 emerges clean.
08 - Cool cakes in pans for 10 minutes, then invert onto wire racks to cool completely.
09 - In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
10 - Place one cooled cake layer on a serving plate. Spread with a generous layer of whipped cream frosting. Top with second cake layer and frost top and sides with remaining frosting.
11 - Gently press edible flowers onto the sides and top of the cake. Add mint leaves if desired.
12 - Refrigerate cake for at least 30 minutes before serving to set frosting and secure flower placement.

# Expert Advice:

01 -
  • The cake itself is buttery and tender, but the real show-stealer is how those pressed flowers catch the light and make people gasp when you bring it to the table.
  • It's elegant enough for a garden wedding shower yet simple enough that you won't spend all day in the kitchen stressing over technique.
02 -
  • Pressed flowers need at least 24 hours between parchment and heavy books before you use them, so plan ahead and don't try to rush this step or they'll be floppy and won't stick to the frosting properly.
  • Only use edible flowers from organic sources or your own unsprayed garden because regular florist flowers are treated with chemicals that are absolutely not food-safe no matter how beautiful they look.
03 -
  • Test your baking powder by dropping a teaspoon into water—if it fizzes immediately and vigorously, it's fresh enough to use; if it's lazy, your cakes will be flat.
  • Invest in an offset spatula because trying to frost a cake with a regular knife will drive you absolutely mad and won't give you the clean finish that makes this cake shine.
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