Description
A light and colorful cake perfect for spring celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups assorted edible flowers
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with milk.
- Fold in edible flowers.
- Pour batter into prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks.
- Frost with your favorite frosting and decorate with more flowers.
Notes
- Use fresh or dried edible flowers.
- Store the cake in a cool place.
- Decorate just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: spring floral cake, edible flowers, spring dessert, cake recipe