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Perfect Wildflower Honey Cake Recipe with Easy Edible Flower Buttercream Tutorial

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A tender, moist wildflower honey cake with floral notes paired beautifully with a light, creamy edible flower buttercream frosting. Perfect for spring and summer celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ⅔ cup (150g) wildflower honey
  • ¾ cup (180ml) buttermilk (or milk + 1 tbsp vinegar)
  • 2 tsp pure vanilla extract
  • 1 cup (225g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 3 tbsp wildflower honey (for buttercream)
  • 2–3 tbsp heavy cream (for buttercream)
  • 1–2 tbsp finely chopped edible flowers (pansies, violets, calendula)
  • 1 tsp vanilla extract (for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and dust with flour or line with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add wildflower honey and vanilla extract, mixing until just combined.
  5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently, folding if preferred.
  6. Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, then honey, vanilla, and heavy cream until spreadable consistency is reached.
  9. Fold in finely chopped edible flowers gently.
  10. Assemble cake by spreading buttercream on one layer, topping with second layer, then frosting top and sides. Decorate with whole edible flowers.

Notes

Sift flour twice for a lighter cake. Use room temperature eggs and butter for smooth batter. Fold wet and dry ingredients gently to avoid toughness. Cool cakes completely before frosting to prevent buttercream melting. Rotate pans halfway through baking for even cooking. Edible flowers should be pesticide-free and finely chopped for buttercream. Optional additions include rosewater or lavender extract for more floral flavor.

Nutrition

Keywords: wildflower honey cake, edible flower buttercream, spring cake, floral cake, honey cake recipe, easy cake recipe, garden party dessert

Find it online: https://emmayum.com/perfect-wildflower-honey-cake-recipe-with-easy-edible-flower-buttercream-tutorial/