I Mastered a Cascading Buttercream Flower Cake

With Mother’s Day around the corner, this is the perfect cake to make for your mom. The flavor of the cake is just simple vanilla with a pop of color on the inside and out from the buttercream. To make the two toned flowers I painted stripes of gel food coloring inside the piping bags. The flowers are made with star tips and Russian tips.

Recipe-

Cake Batter:

3/4 cup unsalted butter, melted

1 cup + 2 tablespoons sugar

3 eggs room temperature preferred

3/4 Tablespoon vanilla extract

2 1/4 cups all-purpose flour

3/4 Tablespoon baking powder

1/2 teaspoon salt

6 tablespoons greek yogurt

1/2 cup + 1 tablespoon milk

Vanilla Buttercream:

6 sticks buttercream

8 cups powdered sugar

2 teaspoons salt

1 tablespoon vanilla

Directions-

Cake: Preheat the oven to 350°F and grease and line with parchment paper three 6-inch pans. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. Whisk the melted butter and sugar in a large bowl. Add in the eggs and vanilla extract. Mix the milk and ½ cup of the yogurt in a small bowl or liquid measuring cup. Beat the flour mixture into the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with flour, until just smooth. Split the batter into two bowls. Divide the batter between the three pans. Bake until the cakes are lightly browned on top and the centers spring back when pressed, about 20-25 minutes. Let cakes cool for 15 minutes. Remove from pans and transfer to cooling racks and let cool 45 minutes to cool completely. Remove the parchment paper.

Buttercream: Beat the butter until creamy. Add powdered sugar one cup at a time. Mix in vanilla extract and salt and beat the frosting on high until it whitens about 2 minutes.

Decorating:

Step 1: Place your first cake layer on a ten inch cardboard round.

Step 2: Spread your favorite frosting and continue with the rest of the layers without frosting the very top or the sides.

Step 3: Optional but helpful: place the filled cake in the freezer for 15-30 minutes to chill the frosting and the cake, which will make it easier to decorate.

Step 4: Completely frost the outside and the top of your cake; using a flat frosting spatula (offset spatula).

Step 5: Dye the buttercream and paint some food coloring stripes inside the piping bags.

Step 6: Pipe colored buttercream flowers on the top and side of the cake in a cascading way.