Description
Vanilla Almond Cake with Wildflowers is a soft, subtly nutty, and elegant dessert that blends fragrant vanilla and almond flavors in a light, fluffy crumb. Decorated with delicate edible wildflowers, this cake is perfect for spring gatherings, bridal showers, or any occasion that calls for a beautiful and unique centerpiece.
Ingredients
Units
Scale
- For the Cake
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk (or almond milk)
- 1/2 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- For the Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For Decoration
- A handful of edible wildflowers (like pansies, violets, nasturtiums, or calendula)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Beat in eggs, one at a time, then add milk, sour cream, vanilla, and almond extract.
- Gradually mix in the dry ingredients until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat butter until smooth, then add powdered sugar, milk, vanilla, and salt. Whip until fluffy.
- Frost the cooled cake and decorate with edible wildflowers just before serving.
Notes
- Use almond extract sparingly for a delicate flavor
- Ensure wildflowers are safe to eat and pesticide-free
- Cake can be made a day in advance and decorated before serving
Nutrition
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
