Spring Floral Vanilla Layer Cake
This delightful floral vanilla layer cake captures the essence of spring with its tender sponge layers, light buttercream, and edible flower decoration. Perfect for any spring celebration.
Equipment
- 2 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp heavy cream
- Edible flowers for decoration
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting and Decoration
- In a mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until smooth and spreadable.
- Place one cake layer on a serving plate and spread a layer of buttercream on top. Place the second layer on top and frost the entire cake with the remaining buttercream.
- Arrange edible flowers on top of the cake for a beautiful springtime decoration.
Serving and Storage
- Serve the cake at room temperature. It pairs well with a light tea or coffee.
- Store the cake in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Notes
Pro Tips: Use a crumb coat to smooth the cake before final frosting.
Ingredient Substitutions: Use coconut milk for a dairy-free version.
How to Serve: Pairs well with herbal tea.
Storage & Freshness: Keep in a cool, dry place.
Make-Ahead Tips: Bake the cake layers a day ahead and frost on the day of serving.
Ingredient Substitutions: Use coconut milk for a dairy-free version.
How to Serve: Pairs well with herbal tea.
Storage & Freshness: Keep in a cool, dry place.
Make-Ahead Tips: Bake the cake layers a day ahead and frost on the day of serving.