Baby in Bloom Cake: 7 Joyful Steps to Celebrate Life
Soft vanilla layers, creamy buttercream frosting, and delicate edible flowers make this Baby in Bloom Cake a dreamy baby shower cake centerpiece. Perfect for spring celebrations, gender reveal parties, and elegant floral themed gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
2 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups mixed edible flowers
1 cup buttercream frosting
Instructions
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in the milk and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool completely before frosting.
Spread buttercream frosting between the layers and over the top and sides.
Gently decorate with mixed edible flowers for a blooming finish.
Notes
Ensure flowers are food-safe and pesticide-free before decorating.
For extra moisture, brush cake layers lightly with simple syrup before frosting.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Let refrigerated cake sit at room temperature 30 minutes before serving.
