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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Add dry ingredients in three additions, alternating with milk, starting and ending with dry.
Divide between pans and bake for 25–30 minutes, until golden and a toothpick comes out clean.
Let cool completely before decorating.
Frosting (Buttercream):
Ingredients:
1 cup (230 g) unsalted butter, softened
4 cups (480 g) powdered sugar
2–3 tbsp heavy cream or milk
2 tsp vanilla extract
Food coloring (yellow, green, brown/black)
Instructions:
Beat butter until fluffy, then gradually add powdered sugar.
Add cream and vanilla, beating until smooth and spreadable.
Divide frosting: dye most of it yellow, a small amount green for leaves, and some dark brown/black for the center.
Decorating the Sunflower Cake:
Center of Flower:
Spread or pipe a circle of brown frosting in the center of the cake to mimic sunflower seeds. For texture, press mini chocolate chips or crushed Oreos into it.
Petals:
Using a piping bag fitted with a petal tip (like Wilton #104), pipe yellow petals radiating around the brown center in layers. Hold the narrow end of the tip facing out.
Leaves (Optional):
Use green frosting and a leaf tip (Wilton #352) to pipe leaves around the outer edges or on the cake board for extra flair.
🎉 Tip: Add a little sparkle with edible glitter or gold dust if you want a more festive look.
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