Floral Buttercream Mothers Day Cake

Some cakes are made for birthdays. Some are made for weddings.

But this one? This one is made for a quiet moment in the kitchen where you think about the person who gave you everything and asked for nothing in return.

It’s soft. It’s tender. It smells like real vanilla and warm sugar. And it’s covered in the kind of buttercream flowers that make people pause before cutting in—not because it’s too pretty to eat, but because it feels like a small act of love just sitting there on the table.

This is the kind of cake you bring out when words don’t quite cover it. No banners, no balloons, just a cake that says, I thought of you while making every inch of this. From the pastel pink frosting to the hand-piped roses, it’s slow-baked gratitude in every bite.

It takes some time. It asks for a little patience. But so did she. And if there’s ever a day to show it was worth it, this is the cake to do it with.

Table of Contents

Floral Buttercream Mothers Day Cake Recipe

Ingredients

For The Vanilla Cake (Three 7-Inch Layers)

2 ¾ cups (345g) cake flour, sifted
2 ½ tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
¾ cup (170g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
¼ cup (60ml) neutral oil (sunflower or grapeseed)
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 cup (240ml) whole milk, room temperature
¼ cup (60ml) full-fat plain yogurt

For The Vanilla Swiss Meringue Buttercream

6 large egg whites
1 ½ cups (300g) granulated sugar
2 cups (450g) unsalted butter, softened but not melted
1 tbsp vanilla extract
Gel food coloring (pastel pink, peach, lavender, green, cream)

For Piping Buttercream Flowers

Reserved Swiss meringue buttercream (about 3–4 cups)
Gel food coloring (same palette as above)
Piping bags fitted with small flower tips (Wilton 104, 81, 352, 2, etc.)
Flower nail and parchment squares
Small angled spatula

For Decoration

Fondant letters (lavender color, pre-made or DIY)
Cake turntable
Offset spatula
Cake scraper
7-inch round cake board
Edible pearl or shimmer dust (optional)

Instructions

Preheat oven to 175°C (350°F). Grease and line three 7-inch round cake pans with parchment at the bottom. Set aside.
In a large bowl, whisk cake flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer fitted with paddle attachment, cream the butter and sugar on medium-high speed until pale and fluffy (3–5 minutes).
Add oil and mix for another 30 seconds to emulsify.
Add eggs one at a time, beating well after each. Scrape down sides as needed.
Stir in vanilla extract.
On low speed, alternate adding the flour mixture and the milk/yogurt mixture in three additions, beginning and ending with the flour. Mix until just combined — don’t overmix.
Divide batter evenly between prepared pans (use a kitchen scale for accuracy).
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack. Cool completely before frosting (minimum 1 hour).

To Make Swiss Meringue Buttercream

In a clean, heatproof bowl (preferably the bowl of your stand mixer), whisk egg whites and sugar together.
Place the bowl over a pot of simmering water (double boiler setup) and whisk constantly until the mixture reaches 71°C (160°F) on a thermometer and the sugar is fully dissolved.
Transfer to stand mixer fitted with whisk attachment. Beat on high speed until stiff peaks form and bowl is cool to the touch — about 10–12 minutes.
Switch to paddle attachment. With mixer on low, add butter a few tablespoons at a time. Beat until smooth and creamy.
Add vanilla and beat again until incorporated. If curdling occurs, keep mixing — it will come together.

To Assemble & Decorate

Level cooled cakes using a serrated knife or cake leveler.
Place the first cake layer on the cake board over a turntable. Spread a thin, even layer of buttercream. Repeat with the next layers.
Apply a crumb coat (a thin layer of buttercream to seal crumbs) and chill for 20 minutes.
Frost entire cake with a smooth coat of pastel pink buttercream using a cake scraper and offset spatula. Get clean, rounded edges for a soft look.
Chill the cake while preparing buttercream flowers.

To Pipe Buttercream Flowers

Divide reserved buttercream into small bowls and tint with gel coloring to get soft peach, lavender, cream, yellow, and white shades. Tint a small batch green for leaves.
Fit piping bags with appropriate tips (petal tips for roses, drop flower tips, leaf tips).
Pipe roses, ranunculus, and small blossoms onto parchment squares on a flower nail.
Freeze piped flowers for 10–15 minutes for easy handling.
Once firm, gently transfer flowers to the cake using a spatula or tweezers. Arrange them around the top edge and bottom border in alternating colors and sizes.
Pipe green leaves between flowers for realism and dimension.

Final Touches

Place lavender fondant letters reading “LOVE YOU MOM” in the center of the cake.
Dust flowers lightly with edible shimmer if desired.
Chill cake until ready to serve. Bring to room temperature 30 minutes before cutting.

Tips For Making A Beautiful Mother’s Day Buttercream Cake

These tips will help your cake turn out just as lovely on the outside as it is on the inside.

Use gel food coloring: It gives rich color without making the buttercream too runny.
Chill your layers before frosting: Cold cake layers are easier to frost smoothly and won’t crumble.
Make buttercream flowers ahead of time: Pipe them onto parchment squares and freeze them, so they’re easy to place on the cake later.
Practice piping before decorating: Use a spare plate or parchment paper to test your piping pressure and flower shapes.
Keep the buttercream smooth and air-free: Mix on low speed toward the end to remove bubbles for a cleaner finish.
Use a cake turntable: It helps you frost evenly and decorate with more control.
Don’t skip the crumb coat: It locks in loose crumbs and gives a clean base for the final layer of frosting.
Wipe your spatula often: Clean tools give smoother finishes and prevent color mixing.

How To Serve Mothers Day Cake?

This cake looks special enough for a celebration, so pair it with dishes that keep things elegant but simple.

Fresh fruit salad
Vanilla bean ice cream
Herbal or floral teas (like chamomile or rose)
Light cucumber or finger sandwiches
Sparkling water with lemon slices
Mini quiches or tarts
A glass of milk for kids or coffee for grown-ups

How To Store Mothers Day Cake Properly?

To keep the flavor and texture perfect, here’s how to store your cake the right way.

Before serving (short-term): Keep the fully decorated cake in the fridge for up to 2 days. Take it out 30–45 minutes before serving so the buttercream softens slightly.
After cutting: Press a piece of parchment or plastic wrap gently against the exposed cake slices to prevent them from drying out. Store in an airtight container in the fridge.
To freeze the cake: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 2 months.
To thaw frozen cake: Move slices to the fridge overnight, or let them sit at room temperature for 1–2 hours. Avoid microwaving to preserve the buttercream texture.