Spring Cake Pressed Flowers (Printable)

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

# 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

# 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 granulated sugar together until light and fluffy, approximately 3 to 4 minutes.
04 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract until combined.
05 - Add the flour mixture in three parts, alternating with milk and beginning and ending with flour. Mix until just combined, avoiding overmixing.
06 - Divide batter evenly between the two 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 the 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 extract until stiff peaks form.
10 - Once cakes are fully cooled, place one layer on a serving plate and spread generously with whipped cream. Top with the second cake layer.
11 - Frost the top and sides of the assembled cake with remaining whipped cream.
12 - Gently press edible flowers onto the sides and top of the cake. Add fresh mint leaves if desired.
13 - Refrigerate the cake for at least 30 minutes before serving to set the frosting and secure the flower decorations.

# Expert Suggestions:

01 -
  • The cake stays moist and tender because of the milk-and-butter combination, which means it won't dry out sitting on a dessert table.
  • Your guests will assume you spent way more effort than you actually did, which is always the best kind of recipe.
02 -
  • Flowers must be organically grown and completely unsprayed—never use florist flowers or those from a grocery store unless they're specifically labeled as edible, because pesticides are not something you want on a cake anyone's eating.
  • Pressing flowers takes time, so plan ahead by at least a day or two and press them between parchment paper under heavy books in a cool, dry place where they won't get disturbed.
03 -
  • Room temperature ingredients are non-negotiable—take your eggs and milk out 30 minutes before you start baking, and soften your butter at room temperature rather than microwaving it, which creates uneven texture.
  • If you mess up the frosting and it's too soft, stick the bowl in the freezer for a few minutes, then whip it again—this works better than starting over and wasting cream.
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