Edible Flower Cake

This is a Honey Cake. See below to decorate with fruit!

What you’ll need…

Edible Flower Cake
Edible Flower Cake
  • Nonstick vegetable oil spray
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1/8 tsp freshly grated nutmeg
  • 2/3 cup granulated sugar
  • ¼ cup (packed) lightly brown sugar
  • ½ cup vegetable oil
  • ½ cup honey
  • 1 large egg
  • 1 large egg yolk
  • ½ vanilla bean, split length wise
  • ½ cup fresh orange juice
  • ½ cup whey or buttermilk


  • 8 oz. cream cheese, room temperature
  • 3 tbsp unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tsp finely grated lemon zest
  • Pinch of kosher salt
  • ½ tsp vanilla
  • 3 tsp coconut milk
  • Edible flowers and berries (for serving, optional)

What to do… 

Honey Cake decorated with fruit


Preheat oven to 350 degrees F. Coat a 9 inch cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a large bowl to combine.

Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce the speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes.

Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous. (It will be thin, like pancake batter).

Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean) 45-55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edge of cake to loosen and invert onto rack; let cool completely.

Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

Frosting And Assembly: Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth. Add powdered sugar, lemon zest, salt and vanilla. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor turning, add coconut milk and beat until very soft peaks from (save coconut milk for another use). Pile frosting on top of cake and spread to edges (It’s okay if it cascades over the sides). Decorate with flowers and berries, if desired.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.

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