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Blooming Spring Flower Cake

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  • Prep 45 min
  • Total 2 hr 30 min
  • Servings 12
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There's no competing for who gets a flower piece with this elegant sheet cake. Effusively frosted with a bouquet of spring blooms, this is just the dessert to serve for an event that needs to be impressive. To make this cake more achievable, we started with a base of Betty Crocker™ Super Moist™ yellow cake so that you can focus on frosting. Achieving the precise colors that you want is easy with Great Value™ gel food colors—simply mix into Betty Crocker™ Rich & Creamy vanilla frosting to get just the right tones. Get as creative as you'd like with your flower shapes—it can be fun to play around with different piping bag tips—and make this beautiful cake your own!
Updated May 16, 2022
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  • 1
    Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3
    Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack, and remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • 4
    In 2 medium bowls, place 3/4 cup each of frosting. To 1 bowl, add red food color to desired pink color; to other bowl, add blue food color to desired color. In 2 small bowls, place 1/3 cup each of frosting; add yellow and green food colors to desired colors.
  • 5
    Place cake, top side up, on serving platter. Spread remaining 1 1/2 cups frosting on top and sides of cake.
  • 6
    Using photo as guide, decorate as follows: Fit 1 decorating bag with large size star piping tip; fill bag with pink frosting. Pipe center of a rosette flower onto top of cake. Touch piping tip to cake to attach frosting—apply steady pressure to bag while squeezing; pipe in a tight circle to make a flower about 2 inches in diameter, tapping tip to cake to complete flower, and lift off. Continue to pipe different size rosettes and stars over top of cake with pink frosting. Next add blue frosting to same decorating bag. Continue to pipe rosettes and stars with blue frosting.
  • 7
    Fit another decorating bag with medium-size star piping tip; fill with yellow frosting. Pipe different size rosettes and stars around top of cake to fill in empty spaces. Fit another decorating bag with small round piping tip, and fill with green frosting. Pipe green leaves and vines to fill in spaces.
  • 8
    Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    There is no one way to decorate this cake. Have fun piping whatever combination of rosettes and stars to cover top of cake.
  • tip 2
    To create the pastel colors we used, squeeze a tiny bit of gel food color into the frosting, or use a toothpick to control the amount. Then, stir to blend. You can always add more food color if you are looking for a darker color, but it’s easier to start out using less and adding more as needed.
  • tip 3
    Adding the blue frosting to the same piping bag that held the pink frosting gives a two-tone color to the piping.
  • tip 4
    For a more polished decorating look, after piping green vines on cake with small round piping tip, switch to a leaf piping tip to add leaves with more detail.


Nutrition Facts are not available for this recipe
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