17 Cake Recipes With Edible Flowers

Get ready to enter a world of beautiful and yummy cakes. You can make cakes with edible flowers like roses, lavender, and orchids. These flowers will make your cakes look pretty and taste amazing.

You can try making 17 different types of cakes with these edible flowers. Recipes like rose petal vanilla, lavender dream, marigold and spice, and orchid and coconut sound so delicious. What will you create with these unique and tasty recipes?

1. Rose Petal Vanilla Cake

Delicate rose petal flavors infused into a moist vanilla cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1/4 cup dried rose petals

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, vanilla extract, and milk.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Stir in the dried rose petals.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

2. Lavender Dream Cake

Lavender Dream Cake is a delicate and fragrant dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon dried lavender buds
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, lavender buds, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

3. Violet And Honey Cake

Delicate violet petals and honey blend in a moist cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon honey
• 1/4 cup dried violet petals
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, honey, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the dried violet petals.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

4. Edible Flower Bouquet Cake

Delicate edible flowers adorn this beautiful cake bouquet.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla extract
• Edible flowers of choice

Instructions

1. Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Divide the batter evenly among the prepared pans and smooth the tops.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool completely in the pans.
8. Once cooled, stack the cakes and frost with a thin layer of buttercream or whipped cream.
9. Arrange edible flowers on top of the cake to create a bouquet design.
10. Refrigerate the cake for at least 30 minutes to set the flowers in place.

5. Lemon Rosemary Pound Cake

Delicate lemon and rosemary flavors combine in this moist pound cake.

Ingredients

• 1 1/2 cups unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tbsp freshly chopped rosemary
• 2 tbsp lemon zest
• 2 tbsp lemon juice

Instructions

1. Preheat oven to 325°F and grease a 9x5-inch loaf pan.
2. Cream the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture, mixing until just combined.
6. Stir in the chopped rosemary, lemon zest, and lemon juice.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

6. Sunflower And Orange Cake

Delicate sunflower and orange cake perfect for special occasions.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated orange zest
• 2 tablespoons orange juice
• 1 cup sunflower petals

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time.
4. Stir in orange zest and juice, then gradually add the dry ingredients.
5. Gently fold in sunflower petals.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

7. Daisy Chain Cake

Delicate daisy chain cake with floral flavors and petals.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Edible daisy flowers for decoration

Instructions

1. Preheat oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
7. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
8. Once cakes are cool, place one layer on a serving plate and top with second layer.
9. Decorate with edible daisy flowers to form a daisy chain pattern.

8. Floral Fantasy Cake

Delicate petals adorn this stunning Floral Fantasy Cake, perfect for special occasions.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• Edible flowers, such as violas or pansies

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes are cool, place one layer on a serving plate and top with a dollop of whipped cream and edible flowers.
10. Place the second layer on top and decorate with additional flowers and whipped cream, if desired.

9. Hibiscus And Raspberry Cake

Delicate hibiscus and raspberry flavors combine in this moist cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 cup fresh raspberries
• 1/4 cup dried hibiscus flowers
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Gently fold in the fresh raspberries and dried hibiscus flowers.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

10. Pansy And Cream Cheese Cake

Delicate pansy petals adorn this creamy cheese cake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup cream cheese, softened
• 1 cup sour cream
• 1/4 cup chopped fresh pansy petals

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter and eggs until light and fluffy.
4. Add vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
9. To make the cream cheese frosting, beat the cream cheese and sour cream until smooth.
10. Stir in the chopped pansy petals and adjust the frosting consistency as needed.
11. Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
12. Place the second layer on top and frost the entire cake with the remaining frosting.

11. Jasmine Green Tea Cake

Delicate jasmine and green tea flavors combine in this moist cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon jasmine extract
• 1 teaspoon green tea leaves
• 1 cup dried jasmine flowers

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, jasmine extract, and green tea leaves.
4. Gradually add dry ingredients to wet ingredients and mix until combined.
5. Fold in dried jasmine flowers.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.

12. Carnation And Chocolate Cake

Delicate carnation petals paired with rich chocolate create a unique cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 cups whole milk
• 1 teaspoon vanilla extract
• 1 cup carnation petals
• 1 cup semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Stir in vanilla extract and carnation petals.
7. Melt chocolate chips in a double boiler and allow to cool slightly.
8. Fold the melted chocolate into the cake batter until well combined.
9. Divide the batter evenly between the prepared pans and smooth the tops.
10. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Allow the cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
12. Once the cakes are cool, they can be frosted and decorated with additional carnation petals if desired.

13. Gerbera And Lemon Cake

Delicate gerbera petals and zesty lemon combine in a moist and invigorating cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup whole milk
• 1/4 cup gerbera syrup
• Edible gerbera flowers for garnish

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in lemon zest and juice.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with milk, beginning and ending with flour mixture.
7. Stir in gerbera syrup.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
11. Once the cakes are cool, garnish with edible gerbera flowers and serve.

14. Chamomile And Vanilla Bean Cake

Delicate chamomile and vanilla bean cake for a soothing dessert experience.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup dried chamomile flowers
• 1/2 vanilla bean, split lengthwise

Instructions

1. Preheat oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Stir in the dried chamomile flowers and scrape the seeds from the vanilla bean into the batter.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

15. Marigold And Spice Cake

Delicate marigold petals add beauty and flavor to this spice cake.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1/4 cup marigold petals

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
6. Gently fold in the marigold petals.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

16. Orchid And Coconut Cake

Orchid and coconut cake is a delicate dessert with exotic flavors.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened coconut milk
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup dried orchid petals
• 1 cup shredded coconut

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk together coconut milk, butter, eggs, and vanilla extract.
4. Add the flour mixture to the coconut mixture and stir until combined.
5. Fold in the dried orchid petals and shredded coconut.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

17. Gardenia And White Chocolate Cake

Delicate gardenia petals paired with white chocolate create a decadent cake.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 cup white chocolate chips
• 1/4 cup dried gardenia petals

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Melt the white chocolate chips in a double boiler and fold into the cake batter.
7. Gently fold in the dried gardenia petals.
8. Divide the batter evenly between the prepared pans and smooth the tops.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Conclusion

You'll be a master baker, shining like a superstar, with these 17 cake recipes that incorporate edible flowers. They offer a world of flavors, from rose petal vanilla to gardenia and white chocolate, making your desserts as unique as a snowflake. With these recipes, you'll create cakes that are both delicious and visually stunning, perfect for special occasions.