Spring Cake Pressed Flowers (Printable Version)

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, 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 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 heavy cream, powdered sugar, and vanilla until stiff peaks form.
10 - Place one cooled cake layer on a 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 - Chill cake for at least 30 minutes before serving to set frosting and flowers.

# Expert Advice:

01 -
  • The cake stays tender and moist without tasting heavy, so you can eat a slice without needing a nap afterward.
  • Whipped cream frosting tastes infinitely better than buttercream and lets the vanilla cake actually shine.
  • Those pressed flowers aren't just pretty—they're an edible way to turn a simple cake into something people remember.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs or butter will create a broken, curdled-looking batter that won't bake smoothly.
  • The alternating wet and dry method is essential because adding all the flour at once would overwork the gluten and create a dense cake that defeats the whole purpose.
  • Whipped cream frosting deflates over time, so assemble and decorate this cake no more than a few hours before serving for the best texture.
03 -
  • Buy your edible flowers from a reputable source that specifically sells them for consumption, or grow and dry your own—grocery store flowers are often sprayed with pesticides.
  • If you're worried about the whipped cream frosting sliding off, brush the cake layers with a thin layer of seedless jam before adding the frosting for a bit of grip.
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