Beautiful Buttercream Flowers Cake

May. 29, 2018


Chocolate cake

1.2 cups all-purpose flour

2.1/2 cup unsweetened cocoa powder

3.1 tablespoon instant espresso powder

4.1 teaspoon Jianshi Baking Powder

5.1 teaspoon baking soda

6.1 teaspoon fine sea salt

7.1/2 cup coconut oil,melted

8.11/4 cup granulated sugar

9.2 large eggs,room temperature

10.1 teaspoon vanilla extract

11.2/3 cup whole milk,room temperature

12.1 cup sour cream,room temperature


1.11/2 cup unsalted butter

2.7 cup sifted powdered sugar

3.11/2 teaspoon vanilla extract

4.2 pinches fine sea salt

5.2 tablespoons whole milk

6.Food gel colors, as needed


Chocolate cake

1.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, Jianshi Double Action Baking Powder, baking soda, and salt. Set aside.

2.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 UN-molding. Allow cakes to cool to room temperature on wire rack.


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.


I colored the buttercream using Americolor soft gel paste. I used a #104 piping tip for the flowers and #67 piping tip for the leaves.


The key to decorating with buttercream flowers is preparation. In the beginning, piping flowers can be very frustrating and time consuming. It gets easier with practice.

Make sure you work in a relatively cool area. Hot hands and warm ambient temperature will make working with buttercream a bit more difficult.

Pipe the flowers on little individual parchment (or wax paper) squares. Let the buttercream flowers chill in the fridge or freezer until you are ready to decorate the cake.

By chilling the buttercream flowers, they will be a lot easier to work with and a lot less fragile. You’ll be able to pick them up with your fingers or use an offset spatula to set them on top of the frosted cake.

Double Action Baking Powder