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Spring Floral Funfetti Cake Recipe

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3.9 from 45 reviews

  • Author: Amina
  • Total Time: 4 hours 40 minutes
  • Yield: 14 servings

Description

This Spring Floral Funfetti Cake is a delightful and visually stunning layered cake, combining light lemon-flavored cake with delicate edible flower petals, a creamy almond mascarpone filling, and luscious lemon cream cheese frosting. Perfect for special occasions or springtime celebrations, this cake offers a refreshing floral twist on a classic funfetti that is sure to impress with its tender crumb and elegant presentation.

Ingredients

Cake Ingredients

  • 3 cups Cake Flour
  • 1 tbsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp Salt
  • 1 1/2 cup Sugar
  • 1/2 cup Butter (room temperature)
  • 1/2 cup Oil
  • 1/2 cup Sour Cream (room temperature)
  • 3 large Eggs
  • 1 1/4 cup Milk (hot)
  • 2 tbsp Lemon Juice (from 1 large lemon)
  • Zest of 2 large Lemons
  • 2 tsp Almond Extract
  • 2/3 cup Dried Edible Flower Petals

Almond Mascarpone Filling

  • 1/2 cup Almond Flour
  • 1/2 cup Granulated Sugar
  • 1 Large Egg
  • 2 tsp Almond Extract
  • 8 oz Mascarpone Cheese

Lemon Cream Cheese Frosting

  • 1 lb Unsalted Butter (room temperature)
  • 2 (8 oz) Packages Cream Cheese (room temperature)
  • 7 cups Powdered Sugar
  • 2 tbsp Lemon Juice
  • 1 tsp Lemon Extract

Instructions

  1. Preheat Oven and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
  2. Prepare Lemon-Sugar Mix: In a small bowl, combine sugar and lemon zest. Rub together with your fingers to release lemon oils, then set aside to infuse.
  3. Mix Dry Cake Ingredients: Whisk the cake flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat softened butter, oil, and lemon-zested sugar on medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in almond and lemon extracts, and sour cream until blended.
  5. Add Dry Ingredients: Slowly mix in the dry ingredients until just combined, scraping down the bowl as needed for even mixing.
  6. Add Hot Milk: Heat milk until hot (not boiling), then pour into the batter. Mix gently until combined.
  7. Fold in Edible Flowers: Carefully fold the dried edible flower petals into the batter to evenly distribute without bruising them.
  8. Bake Cakes: Divide batter equally among prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Prepare Almond Mascarpone Filling: In a medium bowl, combine almond flour, sugar, egg, and almond extract. Spread mixture on parchment-lined sheet pan and bake at 350°F for 10-12 minutes, until firm and springy. Cool completely, then crumble and mix with mascarpone cheese until smooth and creamy.
  10. Make Lemon Cream Cheese Frosting: Beat room temperature cream cheese and unsalted butter on medium speed until smooth. Gradually add powdered sugar, about 1 cup at a time, mixing on low. Scrape bowl sides regularly. Add lemon juice and lemon extract and mix to combine. Chill if needed for firmer consistency.
  11. Assemble the Cake: Place one cake layer on serving plate. Spread a thin layer of frosting, then pipe cream cheese buttercream and fill the center with almond mascarpone filling. Repeat for remaining layers.
  12. Frost Cake: Use an offset spatula to generously frost the top and sides with remaining frosting.
  13. Decorate: Adorn the top and sides of the cake with extra edible flower petals for a beautiful finishing touch.

Notes

  • Ensure all dairy ingredients are at room temperature for best mixing results.
  • Be gentle when folding in edible flowers to maintain their shape and color.
  • If frosting is too soft to work with, refrigerate for 15-25 minutes to firm up before frosting.
  • This cake can be stored covered in the refrigerator for up to 3 days.
  • For best flavor, allow the cake layers to fully cool before assembly to prevent melting frosting.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/spring-floral-funfetti-cake-recipe/