Description
The Floral Crown Cake is a soft, moist vanilla or citrus layer cake decorated with a crown of edible flowers and fresh herbs. Topped with silky buttercream or cream cheese frosting, it’s styled to resemble a blooming floral crown, making it an enchanting centerpiece for any special event.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract (or 1 tsp lemon or orange extract)
- 1 cup whole milk
- Optional: zest of 1 lemon or orange for extra floral brightness
- For the Buttercream or Cream Cheese Frosting:
- 1 1/2 cups unsalted butter (or 1/2 butter + 1/2 cream cheese), softened
- 4 1/2 cups powdered sugar
- 1 1/2 tsp vanilla extract
- 2–4 tbsp milk or heavy cream
- Pinch of salt
- Optional: a drop of natural food coloring for a pastel hue
- For Decoration:
- Edible flowers (roses, pansies, violas, lavender, chamomile, calendula – pesticide-free only)
- Fresh herbs (rosemary, thyme, mint)
- Optional: gold leaf, edible pearls, dried flower petals
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla and citrus zest/extract if using.
- Alternate adding flour and milk until batter is smooth.
- Divide into pans and bake for 25–30 minutes. Cool completely.
- Make the Frosting:
- Beat butter (and cream cheese if using) until smooth.
- Add powdered sugar, vanilla, and milk or cream. Beat until fluffy and spreadable.
- Tint if desired using pastel tones.
- Assemble the Cake:
- Layer cakes with frosting in between. Apply a smooth coat over the entire cake.
- Arrange fresh edible flowers and herbs in a ring around the top edge to form a floral crown.
- Add finishing touches like gold leaf or edible pearls for extra flair.
Notes
- Always use food-safe edible flowers and clean them gently before use.
- Arrange flowers just before serving to keep them fresh and vibrant.
- Store cake in the fridge, but allow it to sit out for 30 minutes before serving.
Nutrition
- Calories: ~530
- Sugar: ~48g
- Sodium: ~200mg
- Fat: ~28g
- Saturated Fat: ~17g
- Unsaturated Fat: ~9g
- Trans Fat: ~0.5g
- Carbohydrates: ~62g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~95mg
