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Perfect Ombre Floral Cake Recipe with Easy Pressed Edible Flowers Tutorial

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A delicate and elegant ombre layered cake decorated with pressed edible flowers, featuring a moist cake and creamy buttercream frosting with a subtle floral note.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or whole milk
  • 1 ½ teaspoons pure vanilla extract (for frosting)
  • Gel food coloring in shades of pink or purple
  • Fresh edible flowers (pansies, violets, nasturtiums, or daisies), pesticide-free
  • Parchment paper (for pressing flowers)
  • Heavy books or flower press (for pressing flowers)

Instructions

  1. Prepare your flowers first by placing fresh edible flowers between parchment sheets inside a flower press or under heavy books. Let dry for 3-5 days until flat and dry.
  2. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
  3. Whisk together flour, baking powder, and salt in a medium bowl.
  4. Beat 1 cup softened butter with granulated sugar on medium speed until light and fluffy, about 4-5 minutes.
  5. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  6. Alternately add flour mixture and milk to butter mixture in three parts, beginning and ending with flour. Mix gently until combined.
  7. Divide batter equally into 3 bowls. Add increasing drops of gel food coloring to create an ombre effect.
  8. Layer the batters in cake pans starting with darkest on bottom, then medium, then lightest. Level gently with a spatula.
  9. Bake for 30-35 minutes until a toothpick inserted comes out clean or with a few moist crumbs. Cool in pans 10 minutes, then transfer to cooling rack.
  10. Beat 1 cup softened butter until creamy. Gradually add powdered sugar alternating with heavy cream and vanilla extract. Whip until fluffy and smooth.
  11. Divide frosting into 3 bowls and tint each with gel food coloring matching cake layers but lighter.
  12. Assemble cake by layering darkest cake layer with matching frosting, then medium, then lightest. Frost exterior with lightest shade and blend vertically with offset spatula for ombre effect.
  13. Decorate cake with pressed edible flowers, securing with small dabs of frosting. Handle flowers gently.
  14. Chill cake in refrigerator for 30 minutes to firm frosting and set flowers.

Notes

Press flowers 3-5 days ahead for best results. Use room temperature ingredients for smooth batter and frosting. Start with less food coloring and add more to achieve perfect ombre shades. Chill cake before serving to set frosting and flowers. For gluten-free, use almond flour blends; for dairy-free frosting, use coconut oil whipped with powdered sugar but ombre effect may be less smooth.

Nutrition

Keywords: ombre cake, pressed edible flowers, floral cake, buttercream frosting, layered cake, easy cake recipe, garden party cake

Find it online: https://lucydishes.com/perfect-ombre-floral-cake-recipe-with-easy-pressed-edible-flowers-tutorial/