Can I use store-bought cake mix for this recipe?

While you could use a store-bought cake mix, the flavor and texture won't be quite the same as a homemade cake. For the best results, I recommend following the recipe as written. Its well worth it.

Where can I find elderflower cordial?

Elderflower cordial is available at many specialty food stores, some well-stocked supermarkets, and online retailers like Amazon. If you can't find it, you can substitute it with another floral liqueur or syrup, or simply omit it for a more vanilla-forward cake. Oh man, I wish you could find it though!.

Can I freeze the cake?

Yes, you can freeze the cake layers (frosted or unfrosted) for up to 2 months. Wrap them tightly in plastic wrap and then in foil before freezing. Thaw completely before serving.

What if I don’t have edible flowers?

Edible flowers are optional, but they add a beautiful touch. If you don’t have them, you can decorate the cake with sprinkles, fresh berries, or a simple frosting design.

Can I make cupcakes instead of a cake?

Yes, absolutely! Simply divide the batter into cupcake liners and bake for about 18-20 minutes, or until a wooden pick inserted into the center comes out clean. Adjust the baking time as needed.

My frosting is too thin. What should I do?

If your frosting is too thin, gradually add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Beat well after each addition.

Elderflower Vanilla Birthday Cake

📖 Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, line the bottoms with parchment paper rounds for easy removal. I find that using a baking spray with flour already mixed in makes this process much easier. It's like a little insurance policy against sticking!
In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 2 cups of granulated sugar until light and fluffy. This might take 3-5 minutes with an electric mixer. Don’t rush this step; it’s crucial for a tender cake. Ever wonder why some cakes are dense? It's usually because the butter and sugar weren't creamed properly!
Beat in 4 large eggs, one at a time, then stir in 2 teaspoons of vanilla extract and 2 tablespoons of elderflower cordial. Make sure each egg is fully incorporated before adding the next. If the mixture starts to look curdled, adding a tablespoon of flour from the dry ingredients can help bring it back together. It’s a lil' baker’s trick I picked up from my grandma.
In a separate bowl, whisk together 3 cups of all-purpose flour, 3 teaspoons of baking powder, and ½ teaspoon of salt. Sifting the dry ingredients ensures there are no lumps and helps create a lighter cake. Plus, it's strangely satisfying, isn't it?
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup of milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in a tough cake. We want tender and fluffy, not chewy!
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. I like to weigh the pans to make sure they're perfectly even; it’s a bit obsessive, but it guarantees even layers. It's gonna be the best experience.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cakes should be golden brown and spring back lightly when touched. If the tops are browning too quickly, tent them loosely with foil.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them completely prevents the frosting from melting and makes the cake easier to handle.
While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat together 1 cup (2 sticks) of unsalted butter, softened, and 4 cups of powdered sugar until light and fluffy. This might take 5-7 minutes. Adding a pinch of salt to the frosting helps balance the sweetness.
Stir in 2 teaspoons of vanilla extract and 1-2 tablespoons of milk, or more as needed, to reach your desired consistency. For a smoother frosting, try using a paddle attachment on your mixer. It really makes a difference!
Once the cakes are completely cool, level the tops with a serrated knife if necessary. This ensures the cake will sit flat and look professional. I like to sneak a little taste of the cake scraps. Baker's privilege, right?
Place one cake layer on a serving plate or cake stand. Spread with a generous layer of frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting. Get creative with your decorating! Swirls, rosettes, sprinkles – anything goes!
Decorate with edible flowers, if desired. This adds a touch of elegance and whimsy. I love using pansies, violas, and rose petals. Just make sure they're pesticide-free!
Refrigerate the cake for at least 30 minutes before serving. This allows the frosting to set and makes the cake easier to slice. Plus, who doesn't love a cold slice of cake?