Fresh flowers make this cake simply gorgeous—no decorating skills required! Simply choose edible blooms and petals (such as Carnations, English daisies, freesia, lavender, nasturtium, pansies, peonies, roses, stock, sweet William, tuberous begonias, or violets) For a smooth finish, dip a knife or offset spatula in hot water; then wipe it dry before frosting the cake.

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Credit: Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke

Recipe Summary

1 hr 50 mins
30 mins
Serves 10


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Prepare cake batter according to package directions. Divide batter among 3 greased and floured 6-inch round cake pans. Bake until a wooden pick inserted into center comes out clean, about 25 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cake layers onto rack; cool completely, about 45 minutes.

  • Prepare Vanilla Buttercream.

  • Using a serrated knife, trim domed tops of cake layers to make them even. Spread buttercream between layers and on top and sides of cake. Arrange a ring of edible flower petals around base of cake to form a cuff. Place large edible flower on top of cake.