Description
A delightful Vintage Floral Cake featuring moist vanilla sponge layers and stunning floral decorations, perfect for celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 4 large eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 2 cups buttercream frosting (store-bought or homemade)
- Edible flowers (like pansies, violets, or nasturtiums)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with whole milk.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack.
- Place one cake layer on a serving platter, spread a layer of buttercream on top, and add the second cake layer.
- Cover the entire cake with a thin layer of buttercream, then chill for about 30 minutes.
- Decorate the top and sides with edible flowers.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg