Vanilla Blossom Cake

Just before serving, gently press flowers onto sides of cake.

By The Good Housekeeping Test Kitchen

This classic vanilla cake doubles as a floral centerpiece.



Cake Layers
Oil, for pans
4 1/2 c. all-purpose flour
4 tsp. baking powder
3/4 tsp. kosher salt
1 1/2 c. (3 sticks) unsalted butter, at room temperature
2 1/4 c. granulated sugar
6 large eggs, at room temperature
2 tsp. pure vanilla extract
2 1/4 c. whole milk, at room temperature


1 lb. confectioners’ sugar
1 c. (2 sticks) unsalted butter, at room temperature
2 tbsp. heavy cream
2 tsp. pure vanilla extract
Edible flowers, for decorating


Make cake: Heat oven to 325°F. Oil four 8-inch round cake pans and line bottoms with parchment; oil parchment. In medium bowl, whisk together flour, baking powder and salt.

Using electric mixer, beat butter and granulated sugar in large bowl on high speed until light and fluffy, about 3 minutes. Reduce speed to medium and add eggs, 1 at a time, beating each until incorporated before adding another. Beat in vanilla.

Reduce speed to low; add flour mixture in 3 parts, alternating with milk and beating until just incorporated.

Divide batter among prepared pans and bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Transfer cakes to wire racks; let cool in pans 10 minutes, then invert onto racks to cool completely.

Using a serrated knife, trim rounded tops of cakes to make flat, even layers. If sides of cakes are darker, freeze 2 hours, then gently file edges using fine grater.

Meanwhile, make frosting: Sift confectioners’ sugar into bowl. Using electric mixer, beat butter in large bowl on medium speed until creamy, about 2 minutes.

Reduce speed to low and gradually add sugar, alternating with heavy cream. Beat in vanilla extract. Increase speed to high and beat until fluffy, about 2 minutes.

Assemble cake: Place 1 cake layer on cake board or cake stand. Spread with 3/4 cup frosting. Top with another cake layer and repeat. Frost top and sides of cake with remaining frosting, making sure sides of cake are very smooth. Chill until ready to serve or up to overnight. Just before serving, gently press flowers onto sides of cake.

Nutritional information (per serving): 

About 670 calories, 33.5 g fat (19.5 g saturated), 7 g protein, 275 mg sodium 86 g carb, 1 g fiber


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Cake Magazine: Vanilla Blossom Cake
Vanilla Blossom Cake
Just before serving, gently press flowers onto sides of cake.
Cake Magazine
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