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Buttercream Flowers Cake

Yield: 6-inch layer cake
Author: Maryanne Cabrera

Ingredients

Chocolate Cake

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 Tablespoon instant espresso powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1/2 cup coconut oil, melted
  • 1 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup whole milk, room temperature
  • 1 cup sour cream, room temperature

American Buttercream

  • 1 1/2 cup unsalted butter
  • 7 cups sifted powdered sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 pinches fine sea salt
  • 2 Tablespoons whole milk
  • food gel colors, as needed

Instructions

Chocolate Cake

  • Preheat oven to 350 degrees F. Line three 6-inch round cake pans with parchment paper. Lightly grease and set aside.
  • Whisk together flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, mix together coconut oil, sugar, eggs and vanilla until combined. On low speed, alternate adding the dry flour mixture and milk. Add about 1/3 of flour mixture, followed with half of the milk. Add another 1/3 of flour, following by remaining half of milk. Scrape down bowl as needed to ensure thorough mixing. Add sour cream and remaining flour. Mix until combined and there are no longer and dry streaks of flour.
  • Divide batter among prepared cake pans. Level batter. Bake for 25-28 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 5 minutes before unmolding. Allow cakes to cool to room temperature on wire rack.

American Buttercream

  • In the bowl of stand mixer fitted with paddle attachment (or using a hand mixer), cream together butter, powdered sugar, vanilla, and salt. Beat until smooth. Add milk to adjust consistency.
    All images and text ┬ęThe Little Epicurean