Flower choco cake | Absolutely Gorgeous | Easy Flower Buttercream Choco Cake Recipe

I made a flower chocolate cake full of pink buttercream flowers. It’s easy and fun to make as you don’t need to icing it, just squeeze it with various shapes of pods. I put a little bit of white buttercream in a piping bag and used it to make three pink tone creams. You can freely choose the color you want and I think it will be nice and pretty. I used a flower mousse frame to cut the sheet, and I think it will look pretty no matter what shape it is made into, such as a heart shape or a round frame.The rose on the top was made in advance before the cake was finished, and I put it in the freezer and put it on. I think it would be good to make it by applying various decorations. I think it’s a good cake for Children’s Day, Mother’s Day, and Teacher’s Day. It is a buttercream cake, so if you keep it in the refrigerator, the cream will become hard and cold, so you can enjoy it more deliciously.


155g Egg

110g Sugar

11g Corn syrup

3g Vanilla extract

94g Cake flour

11g Cocoa powder 28g Melted unsalted butter 

45g Milk

200g Unsalted butter

265g Powdered sugar

25g Whipping cream

7g Vanilla extract

Red food coloring


1. In a pot of hot water, place a bowl of eggs, sugar, and starch syrup. Raise the temperature to 40 degrees while stirring, and then remove from the pot. Add vanilla extract and whip with a hand mixer until rich ivory color is formed.

2. Sift the soft flour and cocoa powder and mix, then add a little of the melted butter and milk (50-60 degrees) and mix.

3. Put the mixed dough into the main dough, mix, pour into a 15cm oven pan, remove air bubbles, and bake in an oven preheated to 180 degrees for about 40 minutes. After cooling, cut off the top and cut into 4 pieces.


4. Gently loosen unsalted butter, add sugar powder, and whip.

5. Add fresh cream and vanilla extract and whip until it becomes soft creamy, add red food coloring and whip, and prepare 3 kinds of pink-toned cream in a piping bag.

6. Print the sheet with a 12cm flower-shaped mousse, squeeze the cream by color on the sheet, and stack repeatedly.