Vanilla Cake with Buttercream Succulents


Succulents. I feel as if they have been popping up more and more in our everyday lives from gardening, home decor, hobbies, and now cakes. I admit it was a tad weird to see them on cakes at first, but now I’ve come to like them a whole lot. Since I’ve been wanting to practice my piping skills and try out something completely different, this cake is the outcome of my curiosity. Also, I know I promised my vanilla cake recipe for a while now, so here it is. This cake is rather small, but you can double the recipe and make a bigger one. Also, it’s more on the dense/heavy side, so if you’re looking for a light, airy, spongey type of vanilla cake, this is not the one. Though, it is great for holding up decorations such as fondant and they stack very nicely on top of one another. Plus, it tastes like a delicious piece of pound cake and looks absolutely gorgeous once frosted, it’s a yes from me (:





for the vanilla cake

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • pinch of salt
  • 6 tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • large egg whites (room temp)
  • 1/3 cup + 1 tbsp whole milk (room temp)
  • 1 1/2 teaspoons vanilla extract

for the vanilla buttercream

  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • 1 tsp whole milk



for the vanilla cake

  • Preheat oven 350°F
  • Butter and line one 6×3 inch pan with parchment paper.
  • In a medium bowl, sift together dry ingredients.
  • In another bowl, whisk together milk and egg whites till just combined.
  • In a separate bowl, beat sugar and butter till fluffy.
  • Beat in the vanilla extract till incorporated.
  •  Alternating dry ingredients and milk mixture, mix into butter mixture, ending with the dry ingredients.
  • Pour into prepared pan and bake for 50 mins or until a toothpick comes out clean.
  • Let it cool in the pan for 10 mins before transferring it to a rack to cool completely before frosting.

* the cake is better served at room temp.

for the buttercream

  • In a medium bowl, beat the butter till fluffy.
  • Add the vanilla extract & salt and beat till combined.
  • Add in one cup of powdered sugar at a time, scraping down the sides after each cup.
  • Add milk if necessary for a creamier consistency.


“It is better to be hated for what you are than to be loved for what you are not.” – Andre Gide

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