Perfect for birthdays, showers, or special get-togethers, this flower-topped layer cake is so pretty you won’t want to cut it! Made with a lemon cake mix and Lemon Buttercream frosting, it’s incredibly simple to make, even though it looks impressive. Top with a ring of edible flowers and prepare for complements.

Mary Claire Britton

Gallery

Antonis Achilleos; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke

Recipe Summary

active:
40 mins
total:
1 hr 50 mins
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Stir together all wet ingredients needed to prepare cake batters (per package directions) in 1 large bowl. Stir together all dry ingredients from cake mix packages in a separate bowl. Add dry ingredients to wet ingredients; stir together until well blended. Divide combined batter among 3 greased and floured 9-inch round cake pans. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool cake layers in pans on a wire rack 10 minutes. Invert cake layers onto racks, and cool completely, about 45 minutes.

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  • Prepare Lemon-Vanilla Buttercream.

  • Using a serrated knife, trim domed tops of cake layers to make them flat and even. Spread Lemon-Vanilla Buttercream between layers and on top and sides of cake, allowing some of the cake to remain visible on the sides. Smooth with an offset spatula. Arrange a ring of edible flowers and mint leaves around top edge of cake to form a “flower crown.”