Spring Berry Blossom Cake

Despite the weather being back to rainy and cold (and even snowing in some places!), it is March all the same, which means I am in a spring mindset! Does anyone else agree that this is definitely the best season? I mean you just can’t beat the warm sunshine, cute spring dresses and goodness gracious all the beautiful flowers!

I’m so excited for today’s post because it involves some of my favorite things, which of course includes cake! This particular one started out as a bit of an experiment (this is the first “fancy” cake I’ve ever attempted to make), but I was really happy with the final product. You just can’t go wrong with the combination of flowers + berries!

Spring Berry Blossom Cake

Light and fresh, this vanilla triple-layer cake is the ultimate spring dessert. The cake is covered with buttercream and topped with berries + flowers for a very whimsical and elegant look. It’s totally customizable and perfect for spring birthdays, showers or any other type of spring event.


Vanilla cake:

  • 2 cups all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup white granulated sugar
  • 1 cup unsalted butter
  • 4 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup milk

Buttercream frosting:

  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 2 dashes food coloring

Cake decoration:

  • blueberries + raspberries {or other fruit of choice}
  • spring flower bouquet


  1. Preheat oven to 350 and grease two 9-inch round pans.
  2. In a large bowl, mix together the flour, baking powder, baking soda and salt.
  3. Cream the butter in a mixer and add the sugar and vanilla. Beat about 10 minutes (or until fluffy), adding the eggs one at a time. Then mix for 5 more minutes to ensure the batter is airy + light!
  4. Slowly alternate adding the dry ingredients + the milk into the wet mixture until the batter is completely smooth.
  5. Pour the batter into the pans and bake for around 30-35 minutes, checking occasionally to ensure you do not overbake. Cool the cakes on a wire rack for at least an hour before frosting.
  6. While the cake is cooling, begin the frosting. Cream the butter in a mixer until completely smooth, and then slowly add the powdered sugar and vanilla extract.
  7. Pour in the milk and beat for another 5 minutes, or until completely whipped + fluffy. Add a few drops of food coloring and mix until the color is evenly distributed.
  8. Place the first cake layer on a cake stand/plate and spread a generous amount of frosting on top. Repeat with the second and third layers. Cover the entire cake and allow the buttercream to set for 5 minutes before decorating.
  9. Decorate the cake with flowers and fruit in a half-moon shape, anchoring the edges of the cake with flowers to keep the fruit in place. Place in the fridge to set until an hour before serving. Enjoy!

Thanks for reading & I hope you get a chance to make this beautiful cake this spring!


4 Replies to “Spring Berry Blossom Cake”

  1. I bake the best cakes but I cant decorate. This is amazing!!!!! I’m sure it tastes so good.


  2. This cake looks so good!! Beautiful pictures 🙂

    Morgan | http://www.monde-et-mode.com

  3. Ohh this is the prettiest cake ever! Looks so yummy!




  4. Is it a triple layer or double? You say triple in description but only use two pans?

Leave a Reply