Best 9 Flower Garden Cake Recipes

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Indulge in a delightful culinary creation with the Flower Garden Cake, a captivating dessert that blends flavors and aesthetics. This multi-layered cake features moist vanilla sponge cake, luscious strawberry frosting, and a vibrant array of edible flowers. Each bite promises a symphony of flavors, from the sweetness of the cake to the tangy-sweetness of the frosting, complemented by the delicate floral notes. With variations such as the Vanilla Bean Cake with Strawberry Frosting, Gluten-Free Flower Garden Cake, and Chocolate Cake with Raspberry Frosting, there's a Flower Garden Cake for every taste and dietary preference. Embark on a delightful baking journey as we guide you through the recipes, inspiring you to create a stunning centerpiece for your next celebration or a sweet treat to savor with loved ones.

Here are our top 9 tried and tested recipes!

SECRET GARDEN CAKE



Secret Garden Cake image

Recipe courtesy of Elisa Strauss.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-by-13-inch layer cake

Number Of Ingredients 8

Old-Fashioned Vanilla Cake
10 cups Swiss Meringue Buttercream
One 11 1/2-ounce package milk chocolate morsels
40 chocolate wafer cookies
Two 2-ounce packages pretzel sticks, at least 4-inches long (about 100)
1 cup candy pebbles
Marzipan Flowers
1 teaspoon vegetable oil

Steps:

  • Place cake on a clean work surface. Using a serrated knife, trim top to make level, and split cake horizontally to form 2 layers. Place a dab of buttercream in the center of a 9-by-13-inch cardboard rectangle. Center 1 cake layer on top. Using an offset spatula, frost top of cake layer with 5 cups buttercream for the filling; place remaining cake layer on top. Frost entire cake with remaining 5 cups buttercream. Chill until firm, about 30 minutes.
  • Meanwhile, melt chocolate morsels in a double-boiler or a medium heatproof bowl set over a pan of simmering water (do not let bowl touch water). Stir in vegetable oil until combined. Remove from heat. Dip pretzels into chocolate to coat, and transfer to a parchment paper-lined baking sheet. Let sit in a cool place until chocolate has set.
  • Using white glue, affix cardboard rectangle to a cutting board or piece of plywood covered with adhesive-backed paper, approximately 14-by-18 inches. Process chocolate cookies in a food processor until finely ground; you will need 2 cups of crumbs. Sprinkle top of chilled cake with crumbs. Place marzipan terracotta pot in center of cake. Sprinkle candy pebbles on top of cake to form a path. Arrange marzipan flowers and garden hose in clusters on either side of path.
  • Gently press pretzels into sides of cake, about 1/2-inch apart. Serve at room temperature.

DIRT CAKE I



Dirt Cake I image

This is a great conversation piece at parties. Adults love it as much as the children do. Get a new garden trowel, medium sized flower pot and artificial flower at a craft store for full effect.

Provided by Tammy Hooper

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Yield 10

Number Of Ingredients 7

½ cup butter, softened
1 (8 ounce) package cream cheese, softened
½ cup confectioners' sugar
2 (3.5 ounce) packages instant vanilla pudding mix
3 ½ cups milk
1 (12 ounce) container frozen whipped topping, thawed
32 ounces chocolate sandwich cookies with creme filling

Steps:

  • Chop cookies very fine in food processor. The white cream will disappear.
  • Mix butter, cream cheese, and sugar in bowl.
  • In a large bowl mix milk, pudding and whipped topping together.
  • Combine pudding mixture and cream mixture together.
  • Layer in flower pot, starting with cookies then cream mixture. Repeat layers.
  • Chill until ready to serve.
  • Add artificial flower and trowel. Enjoy!

Nutrition Facts : Calories 827.3 calories, Carbohydrate 101.5 g, Cholesterol 55.9 mg, Fat 44.6 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 22.5 g, Sodium 895.8 mg, Sugar 69.2 g

SPRING GARDEN CAKE



Spring Garden Cake image

This extraordinary cake is comprised of two layers: one, a cinnamon-spiced carrot-and-walnut cake; the other, a zucchini cake flavored with ground ginger. Cream-cheese icing creates a snowy landscape with marzipan vegetable plots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch layer cake

Number Of Ingredients 7

Carrot Orange Cake
Zucchini Cake (see Carrot Orange Cake)
Cream-Cheese Frosting for Spring Garden Cake
1/2 cup chocolate cookie crumbs (approximately 20 cookies), finely ground
2 tablespoons green sprinkles
Marzipan for Spring Garden Cake, about 25 pieces
Pastillage

Steps:

  • Prepare carrot and zucchini cakes as directed, and cool to room temperature. If necessary, use a serrated knife to trim cake tops level. Each cake should be about 1 1/4 inches high.
  • Prepare cream cheese frosting. Place zucchini cake on a 10-inch cake round, and spread top of cake with 1 1/4 cups cream cheese frosting. Place a carrot cake on top of the frosted zucchini cake. Chill until icing is set, about 15 minutes. Ice entire cake with remaining frosting. Chill until firm, about 30 minutes. This can be done up to 1 day in advance.
  • Sprinkle top of cake with 1/2 cup cookie crumbs, leaving a 1/4-inch border around perimeter of cake. Using a paring knife, lightly mark cake top, dividing into quarters or four "plots." Rake the plots with the tines of a fork. Place green sprinkles on the perimeter of cake. Arrange marzipan fruits and vegetables on the plots. Carefully press pastillage fence posts onto the side of the cake, about 1/4 inch apart, and place candy pebbles around the base of the fence. Serve cake at room temperature.

FLOWERPOT CAKES



Flowerpot Cakes image

Plant a delicious surprise on your guests with these springtime delights. Our chocolate cakes, baked in small pots, create the illusion of new growth. Each cake is topped with a creamy layer of chocolate frosting, a smattering of crushed cookies and candy "rocks," and a fresh sprig of mint.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6

Number Of Ingredients 14

1/3 cup vegetable oil, plus more for pots
3/4 cup unsweetened cocoa powder, plus more for dusting
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 large egg, plus 1 large egg yolk
3/4 cup buttermilk
3/4 teaspoon pure vanilla extract
Quick Chocolate Frosting
1/2 cup crushed chocolate wafer cookies (about 10), for garnish
Multicolored pebble-shaped chocolate candies, for garnish
Mint sprigs, for garnish

Steps:

  • Preheat oven to 350 degrees. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.
  • Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.
  • Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.
  • Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

FLOWER CAKE



Flower Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 6 four-inch cakes

Number Of Ingredients 14

1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
3 cups cake flour (not self-rising), sifted, plus more for pans
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
2 teaspoons pure vanilla extract
2 tablespoons freshly squeezed lemon juice
Zest of 2 lemons
1 cup buttermilk
Meringue Buttercream
Sunset orange, blushing pink, golden yellow, and bright yellow food coloring
Pink pastel sprinkles

Steps:

  • Preheat oven to 325 degrees with a rack in the center. Butter a 13-by-9-by-2-inch cake pan. Line bottom and long sides of cake with parchment paper, allowing at least a 1-inch overhang; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With the mixer running, add eggs, one at a time, beating to incorporate after each addition. Beat in vanilla, and lemon juice and zest.
  • With mixer on low speed, add flour mixture, alternating with buttermilk, beginning and ending with the flour mixture, and beating until fully incorporated.
  • Pour into prepared cake pan. Bake until light golden brown and a cake tester inserted in the center comes out clean, 25 to 30 minutes. Transfer to a wire rack to cool.
  • Place 3 cups buttercream in a medium bowl, and 1/2 cup in each of 2 bowls. Add sunset orange and blushing pink food coloring to the medium bowl, to make peach; set aside. Add golden yellow to a bowl with 1/2 cup buttercream; place in a pastry bag fitted with a #18 Ateco tip and set aside. Tint remaining 1/2 cup buttercream bright yellow, and place in a pastry bag fitted with a #6 Ateco tip and set aside.
  • To assemble: Cut out 6 four-inch rounds from cake. Split each round horizontally, creating twelve layers. Spread top of one layer with 3 tablespoons of the peach buttercream. Place a second layer on top of buttercream, pressing gently to adhere. Repeat with remaining layers, creating six filled cakes.
  • To make the petals, place a 3 1/2-inch round cutter 1/2 inch in from the edge of one of the cakes, and cut; discard the cut piece. Repeat with four more cakes. Reserve one uncut cake for center of flower.
  • Using an offset spatula, frost each of the cakes with 1/2 cup peach buttercream. Start from the center, and work out, making sure to push the buttercream over the sides of the cake. Smooth the buttercream.
  • Place the center of the flower on a serving plate or pedestal. Coat the sides of remaining cakes with sprinkles, and place evenly around the pedestal, being sure to position the cut section of each cake against the center cake to adhere.
  • Using the piping bag filled with golden buttercream, pipe two rows of small stars around the perimeter of the center of the flower. Using the piping bag filled with yellow buttercream, pipe small dots onto the center of the cake until it is completely covered.

FLOWER GARDEN CAKE



Flower Garden Cake image

Make and share this Flower Garden Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 10

3/4 cup sugar
6 egg yolks
6 egg whites, separated
3/4 cup lemon juice
2 lemons, rind of
2 (7 g) envelopes plain gelatin
1/2 cup cold water
3/4 cup sugar
1 angel food cake
whipped cream

Steps:

  • Make a custard from the following ingredients: sugar, egg yolks, lemon juice, and grated lemon rinds. The custard should be cooked over water until it coats a spoon.
  • Dissolve gelatin in cold water. Add to custard the dissolved gelatin.
  • In a bowl, beat 6 egg whites until very stiff and add gradually 3/4 cups sugar.
  • Pour the lemon custard into egg whites.
  • Tear into bite sized pieces, one large angel food cake, then fold into above mixture lightly with two forks.
  • Grease 8x12 baking dish with salad oil and pour mixture into dish.
  • Place in refrigertor and leave overnight.
  • Before serving, top with whipped cream. Remove from refrigerator 1 hour before serving.

Nutrition Facts : Calories 265.3, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 286.5, Carbohydrate 55.9, Fiber 0.2, Sugar 40.7, Protein 7.1

FLOWER CUPCAKES



Flower Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 45m

Yield 22 to 24 cupcakes

Number Of Ingredients 13

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 pound (3 sticks) unsalted butter, at room temperature
1 pound cream cheese, at room temperature
3/4 pound confectioners' sugar, sifted
1 1/4 teaspoons pure vanilla extract

Steps:

  • Heat the oven to 350 degrees F. Line muffin pans with paper liners.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
  • For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.

BLOOMING SPRING FLOWER CAKE



Blooming Spring Flower Cake image

There's no competing for who gets a flower piece with this elegant sheet cake. Effusively frosted with a bouquet of spring blooms, this is just the dessert to serve for an event that needs to be impressive. To make this cake more achievable, we started with a base of Betty Crocker™ Super Moist™ yellow cake so that you can focus on frosting. Achieving the precise colors that you want is easy with Great Value™ gel food colors-simply mix into Betty Crocker™ Rich & Creamy vanilla frosting to get just the right tones. Get as creative as you'd like with your flower shapes-it can be fun to play around with different piping bag tips-and make this beautiful cake your own!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3 2/3 cups Betty Crocker™ Rich & Creamy vanilla frosting (from three 16-oz containers)
Great Value™ classic red, blue, yellow and green gel food colors

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • In 2 medium bowls, place 3/4 cup each of frosting. To 1 bowl, add red food color to desired pink color; to other bowl, add blue food color to desired color. In 2 small bowls, place 1/3 cup each of frosting; add yellow and green food colors to desired colors.
  • Place cake, top side up, on serving platter. Spread remaining 1 1/2 cups frosting on top and sides of cake.
  • Using photo as guide, decorate as follows: Fit 1 decorating bag with large size star piping tip; fill bag with pink frosting. Pipe center of a rosette flower onto top of cake. Touch piping tip to cake to attach frosting-apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 2 inches in diameter, tapping tip to cake to complete flower, and lift off. Continue to pipe different size rosettes and stars over top of cake with pink frosting. Next add blue frosting to same decorating bag. Continue to pipe rosettes and stars with blue frosting.
  • Fit another decorating bag with medium-size star piping tip; fill with yellow frosting. Pipe different size rosettes and stars around top of cake to fill in empty spaces. Fit another decorating bag with small round piping tip, and fill with green frosting. Pipe green leaves and vines to fill in spaces.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 570, Carbohydrate 85 g, Cholesterol 45 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 62 g, TransFat 0 g

HUMMINGBIRD CAKE



Hummingbird Cake image

This Southern-style Hummingbird layer cake features a crowd-pleasing combination of banana, pineapple, and coconut. The name's origin remains something of a mystery: Some say it's because the cake is as sweet as nectar; others, that it makes you hum with happiness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Unsalted butter, room temperature, for pans and racks
3 cups all-purpose flour, plus more for pans
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, or pecans
1 cup desiccated coconut, unsweetened
Cream Cheese Frosting for Hummingbird Cake
Dried Pineapple Flowers, optional

Steps:

  • Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
  • In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
  • In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  • In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  • Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
  • Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
  • With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the process.
  • Room Temperature Ingredients: For most baking recipes, it's best to use room temperature ingredients. This allows them to blend together more easily and evenly, resulting in a smoother batter or dough.
  • Creaming Butter and Sugar: When creaming butter and sugar together, be sure to do it until the mixture is light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Measuring Flour Correctly: To ensure accurate measurements, use a kitchen scale to weigh your flour. If you don't have a scale, be sure to spoon the flour into your measuring cup and level it off with a knife.
  • Don't Overmix: Overmixing can result in a tough, dense cake. Mix your batter or dough only until the ingredients are well combined. Overmixing can also develop the gluten in the flour, which can make the cake tough.
  • Proper Oven Temperature: Make sure your oven is preheated to the correct temperature before baking. An inaccurate oven temperature can result in a cake that is under or overbaked.
  • Cooling the Cake: Allow the cake to cool completely before frosting it. This will help to prevent the frosting from melting or becoming runny.

Conclusion:

With careful preparation, attention to detail, and a bit of patience, you can create a beautiful and delicious flower garden cake that will be the centerpiece of any special occasion. Remember to have fun and let your creativity shine through in your baking. Experiment with different flavors, colors, and designs to create a cake that is truly unique and special.

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