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Floral Birthday Cake Recipe

Dessert just got a whole lot prettier! This floral birthday cake is the perfect way to add a touch of elegance to any occasion.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 16 servings
Calories: 466kcal
Author: Lucy Brewer

Ingredients

Ingredients

For the cake

  • 4 eggs
  • ½ cup vegetable oil
  • ¾ cup full-fat buttermilk
  • ½ cup whole milk
  • 4 teaspoons vanilla extract
  • 2 cups granulated white sugar
  • 2 teaspoons fine salt
  • 3 ¾ cups all-purpose flour
  • 3 teaspoons baking powder

For the frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 1 tsp vanilla extract
  • gel food coloring (we used pink, purple, yellow, green and peach)

Instructions

Instructions

  • Preheat the oven to 320 degrees F. Line a 13” x 9” baking pan with parchment.
  • In a large mixing bowl, add 4 eggs, 1/2 cup vegetable oil, 3/4 cup full-fat buttermilk, 1/2 cup whole milk, and 4 teaspoons vanilla extract. Whisk until combined.
    A baking preparation setup with raw eggs, flour, sugar, and salt in separate bowls on a pink surface.
  • Add 2 cups granulated white sugar and 2 teaspoons fine salt, and whisk until fully combined.
    Glass bowl with beaten eggs and sugar on a pink surface, next to bowls of flour and salt, ingredients prepared for baking.
  • Sift in 3 3/4 cups all-purpose flour and 3 teaspoons baking powder and whisk gently until there are no lumps, taking care not to overmix.
    Flour being sifted through a metal sieve into a pink bowl on a pale pink surface, with a person holding the sieve.
  • Transfer the cake batter to the prepared pan then place in the middle of the preheated oven. Bake for 40 minutes or until the cake is risen, golden brown and a toothpick inserted into the middle comes out clean. Allow the cake to cool in the pan while you make the frosting.
    Unbaked cake batter in a rectangular metal baking pan on a pink surface.

Frosting:

  • In the bowl of a stand mixer with the paddle attachment fitted add 1 cup unsalted butter, softened and beat for a couple of minutes until smooth and creamy
    A metal bowl of creamed butter.
  • Add 4 cups powdered sugar and beat until it changes from a sand-like consistency to thick and smooth.
    A mixing bowl with butter and sugar creamed together, with a separate glass of milk and a shot of vanilla extract on a pink surface.
  • Add 1/4 cup heavy cream and 1 tsp vanilla extract and beat on a medium speed for at least 5 minutes. The buttercream will be smooth, thick and fluffy.
    Top view of a metal mixing bowl on a pink surface with cake batter or dough mixed inside, next to a pink cloth.
  • Divide the buttercream between 5 bowls (or however many colors you’ll be using). Add a drop of food coloring to each and mix thoroughly adding more color until you’re happy with the shade.
    Overhead view of three bowls of pastel-colored frosting with piping bags on a pink surface.
  • Fit the piping nozzles to the bags then fill each one with the colored frosting.
    Five piping bags with different colored icings (pink, peach, lavender, yellow, and mint) positioned on a light pink background.
  • When the cake is cool, remove it from the baking pan and set it in front of you. Pipe swirls, rosettes, rounds, squiggles and stars all over the top of the cake. We started with the larger rosettes and went from there. Alternate between each color of frosting to add visual interest and use the smallest piping nozzle to fill in any gaps.
    A cake with buttercream flowers.
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