This Spring floral funfetti cake is light, fluffy and moist. It has edible flower petals folded into the batter and with an almond filling and a lemon frosting.
The last and final recipe for my birthday month is a floral funfetti cake. I’ve always adored the dried flower press on cakes and with mothers day also around the corner I knew this recipe would fit perfectly. What women doesn’t love flowers and sweets. I’m just joking here but I personally would love flowers and a slice of cake.
This cake is perfect for special occasions, from birthdays to bridal showers, and is sure to impress with its unique charm and irresistible flavor.
Whether you’re a seasoned baker or a first-time decorator, baking a floral funfetti cake is a beautiful with specks of floral different colors in the cake layers.
Why you would love this floral funfetti cake
Beautiful: It’s a beautiful and unique cake to make for a celebration
Texture: The cake is so moist with floral hints of lemon and almond
Floral Funfetti Cake Ingredients:
Cake Layers
- Flour: Cake flour is highly recommended in this recipe.
- Baking powder/Baking Soda: For a better understand of what each of these leavening agents do please take a look of my blog post.
- Eggs: I always use large eggs, make sure it’s room temperature.
- Milk: Whole milk is recommended here, try not to use 2% or 1%
- Sour Cream: Yogurt can be a great alternative in this recipe.
- Butter/Oil: Use room temperature butter and a neutral oil.
- Lemon Extract/Almond Extract: A blend of both extracts creates a delicious cake that matches the floralness of the funfetti cake.
- Edible Flower petals: Note: Edible flowers should be sourced from a qualified retail or local florist to ensure they are safe for consumption. I will link the ones I used in my recipe.
Almond Filling
- Almond Flour: Try not to use almond meal here as there will be specks of brown in it.
- Sugar: Just granulated Sugar
- Egg: Large Egg
- Pure Almond Extract
- Mascarpone: Cream cheese can be substituted but mascarpone has a lighter and creamier taste.
Lemon Cream Cheese Frosting:
- Pure Lemon extract
- Lemon Juice: Make sure it’s fresh lemon juice and not from the bottle.
- Butter: Use unsalted butter, making sure it’s at room temperature.
- Cream Cheese: Philadelphia cream cheese is always best, make sure it’s at room temperature.
- Powdered Sugar
How to make Floral Funfetti Cake
Floral Funfetti Cake
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line the bottoms with parchment paper for easy removal.
Add the sugar and lemon zest to a small bowl. With clean hands, massage the zest into to sugar to release the lemon oils. set to the side until needed.
In a medium bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
In a separate large mixing bowl, cream together the softened butter, oil, and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the almond, lemon extracts and sour cream.
Add the dry ingredients in and mix until just combined, making sure to scrape the bottom of the bowl and the sides of the bowl.
In a microwave safe measuring cup heat up the milk until hot, and then pour it into the creamed cake batter and mix
Carefully fold the edible flowers into the batter, ensuring an even distribution. These floral petals will add bursts of color and will replicate the traditional sprinkles.
Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
While the cakes are cooling, prepare the almond filling and frosting.
Almond Mascarpone Filling:
Add the almond flour, sugar, egg and almond extract into a medium sized bowl. Mix until just combined and then spread it out onto a parchment lined sheet pan to allow it to bake. Bake the filling at 350F for 10 to 12 minutes. The almond filling will be ready when it bounces back when touched or a toothpick is inserted in and clean. Set aside for the filling to cool.
Once the filling has fully cooled, break it apart and place it into a medium sized bowl. Add all the mascarpone to the filling and mix everything together until it combines. It should be smooth and creamy.
Lemon Cream Cheese Frosting:
In your stand mixer add the room temperature cream cheese and unsalted butter and whip on medium speed until smooth. Make sure to scrape the bottom and sides of the bowl with a rubber spatula.
Add in the powder sugar 1 cup at a time mixing on low. Scrape the sides of the bowl every so often to have a smooth and silky frosting. Add in the lemon juice and lemon extract and mix until just combined. If the frosting is too soft place the bowl in the fridge for 15 to 25 minutes until it’s easier to work with.
Cake Assembly:
Once the cakes are completely cooled, place one layer on a serving dish. Spread a thin layer of frosting on top and then fill a piping bag with the cream cheese buttercream and fill the inside with the almond mascarpone filling. Repeat with the remaining layers, stacking them on top of each other and the remaining frosting and almond filling.
Use an offset spatula to frost the top and sides of the cake with a thick layer of frosting. For a professional touch, smooth the frosting with a bench scraper.
Adorn the top of the cake and outside of the cake with additional edible flower petals or dried flower petals for a stunning finishing touch. Arrange them in a whimsical pattern or scatter them randomly for a natural, garden-inspired look.
How can I make this cake ahead of time?
Make the cake layers and wrap in plastic wrap once the cakes have cooled. Freeze the layers for up to 3 months or store them on the container for 2 to 3 days before frosting to enjoy.
I don’t have dried flowers can i just substitute with rainbow sprinkles?
Of course! Leave the dried flowers in or out and it will still taste delicious.
Can these be made into cupcakes?
Yes! These should make 24 cupcakes. Bake them for 14 to 16 minutes.
Spring Floral Funfetti Cake
Ingredients
Floral Funfetti Cake:
- 3 cups Cake Flour
- 1 tbsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- 1 1/2 cup Sugar
- 1/2 cup Butter room temp
- 1/2 cup Oil
- 1/2 cup Sour Cream room temp
- 1 large Lemon Juice 2 to 3 tbsp
- 2 large Lemon Zest
- 2 tsp Almond Extract
- 2/3 cup Dried Edible Flower Petals
Almond Mascarpone Filling
- 1/2 cup Almond Flour
- 1/2 cup Granulated Sugar
- 1 Large Egg
- 8 oz Mascarpone
Lemon Cream Cheese Frosting:
- 1 lb Unsalted Butter room temp
- 2 8 oz Cream Cheese room temp
- 2 tbsp Lemon Juice
- 1 tsp Lemon Extract
- 7 cups Powdered Sugar
Instructions
Floral Funfetti Cake
- Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
- Add the sugar and lemon zest to a small bowl. With clean hands, massage the zest into to sugar to release the lemon oils. set to the side until needed.
- In a medium bowl, whisk together the cake flour, baking powder, salt, and baking soda. Set aside.
- In a separate large mixing bowl, cream together the softened butter, oil, and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the almond, lemon extracts and sour cream.
- Add the dry ingredients in and mix until just combined, making sure to scrape the bottom of the bowl and the sides of the bowl.
- In a microwave safe measuring cup heat up the milk until hot, and then pour it into the creamed cake batter and mix
- Carefully fold the edible flowers into the batter, ensuring an even distribution.
- Divide the batter evenly among the prepared cake pans. . Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, prepare your the almond filling and frosting.
Almond Mascarpone Filling:
- Add the almond flour, sugar. egg and almond extract into a medium sized bowl. Mix until just combined and then spread it out onto a parchment-lined sheetpan to allow it to bake. Bake the filling at 350F for 10 to 12 minutes. The almond filling will be ready when it bounces back when touched or a toothpick is inserted in and clean. Set aside for the filling to cool.
- Once the filling has fully cooled, break it apart and place it into a medium sized bowl. Add all the mascarpone to the filling and mix everything together until it combines. It should be smooth and creamy.
Lemon Cream Cheese Frosting:
- In your stand mixer add the room temperature cream cheese and unsalted butter and whip on medium speed until smooth. Make sure to scrape the bottom and sides of the bowl with a rubber spatula.
- Add in the powder sugar 1 cup at a time mixing on low. Scrape the sides of the bowl every so often to have a smooth and silky frosting. Add in the lemon juice and lemon extract and mix until just combined. If the frosting is too soft place the bowl in the fridge for 15 to 25 minutes until it’s easier to work with.
Cake Assembly:
- Once the cakes are completely cooled, place one layer on a serving dish. Spread a thin layer of frosting on top and then fill a piping bag with the cream cheese buttercream and fill the inside with the almond mascarpone filling. Repeat with the remaining layers, stacking them on top of each other and the remaining frosting and almond filling.
- Use an offset spatula to frost the top and sides of the cake with a thick layer of frosting.
- Adorn the top of the cake and outside of the cake with additional edible flower petals or dried flower petals for a stunning finishing touch.
