With this buttercream flowers cake, you can have your flowers and eat them, too! It’s a simple chocolate cake frosted with American buttercream and topped with buttercream piped flowers.
A bouquet of flowers is great. They’re beautiful, they smell lovely, and it’s such a sweet gesture when you are gifted one. Unfortunately, you can’t eat it. I have a solution. With this buttercream flowers cake, you can have your flowers and eat it, too!
Whether you’re celebrating Mother’s Day, birthday, retirement, new baby, or surviving Mondays, a cake is always a good idea. When it comes to a labor-intensive cake like this, feel free to use a boxed cake mix. No judgment here. We all do it.
Even after culinary school (and the hundreds of cakes I’ve made over the years), I have no problem with cake mix. If it makes you feel better, you can easily doctor up cake mixes to make it your own. Just don’t use canned frosting. That stuff is disgusting. Whipping up a batch of American buttercream is ridiculously easy.
How to make buttercream flowers cake
This starts off just like any standard cake. I used my go-to chocolate cake recipe and paired it with a super simple American buttercream.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 Tablespoon instant espresso powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 cup coconut oil, melted
1 1/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
1 cup sour cream, room temperature
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