Spring Bloom Natural Confetti Cake
Use fresh or dried red bud and violet blooms to make this natural confetti cake free of commercial dyes. Make your next birthday or tea party unique with this floral twist on a favorite treat!
Ingredients
- 1 ½ Cups of Butter Sliced in Tablespoon increments
- 1 ¼ Cups of Organic cane sugar Or 1 – 1 ¼ cups of xylitol or erythritol
- 6 Eggs Room temperature
- 2 tsp Baking powder
- 1 tsp Sea salt
- 3 Cups Flour
- 4 ½ tsp Vanilla
- ¾ Cups Whole Milk
- 4 Cups fresh flowers Or 2 Cups of dried
Instructions
- Preheat the oven to 350F/177C.
- Grease a bundt pan; be sure to get in the grooves. Use coconut oil or cooking spray, as butter can tend to make cake stick more to bundt pans. You may also use a 9” x 13” pan, or two 9” round pans.
- Mix the butter and sugar together until light and fluffy.
- Mix together dry ingredients in a small bowl.
- Alternate mixing 2 eggs and a few tablespoons of the flour mixture; mix until each item is fully incorporated, but do NOT overmix. Be sure to alternate the eggs, then the flour.
- Once the eggs are mixed, alternate the rest of the flour with half the milk until both are gone. Mix well between each addition, but do NOT overmix.
- Gently fold in the flowers until mixed.
- Bake for 50-60 minutes, or until an inserted knife comes out clean and the top of the cake is golden brown.
- Remove from oven and allow to rest for ten minutes.
- Gently loosen the sides of the cake from the pan and, if using a bundt pan, the center, as well. Quickly and gently turn out the cake onto a baking rack or cake plate. Allow to cool completely. Garnish with powdered sugar, glaze or your favorite frosting.
Tried this recipe?Let us know how it was!