Daffodil Cake Recipe with Lemon Buttercream: Spring Birthday Cake Idea

I love how light, airy, and cheerful this daffodil cake feels it’s the perfect spring dessert. The cake combines the fluffiness of angel food with a sunny yellow sponge and is finished with a creamy, lemony buttercream that makes every bite bright and refreshing.

Why You’ll Love This Recipe

I adore this cake because it’s elegant yet simple to make. The combination of white and yellow batters looks stunning when sliced, and the texture is feather-light. The lemon buttercream ties everything together with a gentle citrus tang that balances the sweetness perfectly. It’s ideal for birthdays, Easter gatherings, or any spring celebration.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

FOR THE CAKE
1 cup cake flour, sifted
1 ½ cups granulated sugar, divided
12 large eggs, separated (room temperature)
1 ½ tsp cream of tartar
¼ tsp salt
1 ½ tsp pure vanilla extract
½ tsp almond extract (optional)
Zest of 1 lemon (optional)

FOR THE BUTTERCREAM
1 cup unsalted butter (room temperature)
4 cups powdered sugar, sifted
2–3 tbsp heavy cream or milk
1 tbsp vanilla extract
Pinch of salt

OPTIONAL DECORATIONS
Edible daffodil flowers or fondant daffodils
Fresh rosemary or mint sprigs
Yellow sanding sugar

Directions

1. I preheat my oven to 350 °F (175 °C) and make sure not to grease the tube pan — the batter needs to cling to the sides for height.
2. I sift together the cake flour and ½ cup of the granulated sugar, then set that aside.
3. In a large mixing bowl, I beat the egg whites with the cream of tartar and salt until soft peaks form. I gradually add the remaining 1 cup of sugar, about a tablespoon at a time, while continuing to beat until stiff glossy peaks form.
4. In another bowl, I whisk the egg yolks with vanilla extract, almond extract (if using), and lemon zest until thick and pale.
5. I gently fold half of the flour mixture into the beaten yolks to form a smooth yellow batter.
6. Next, I fold the remaining flour mixture into the beaten egg whites carefully to make a white batter.
7. I spoon alternating layers of white and yellow batters into the ungreased tube pan, gently swirling once or twice with a knife for a marbled effect (being careful not to deflate the batter).
8. I bake for about 40–45 minutes, or until the top is golden and springs back lightly when touched.
9. I immediately invert the pan onto a bottle or cooling rack and let it cool completely upside down before loosening the edges with a thin knife to remove the cake.
10. For the buttercream, I beat the softened butter until creamy, then gradually add the powdered sugar, mixing until fluffy.
11. I add the heavy cream (or milk), vanilla extract, and a pinch of salt, whipping until smooth and spreadable. For a lemon twist, I sometimes add 1–2 teaspoons of fresh lemon juice or zest.
12. Once the cake is completely cool, I frost it with the buttercream, decorating with edible daffodils, mint sprigs, or a sprinkle of yellow sanding sugar for a festive touch.

Servings and Timing

Serves: 10–12 slices
Prep time: 25 minutes
Bake time: 40–45 minutes
Cooling and decorating time: 1 hour
Total time: about 2 hours

Variations

• I sometimes fill the center with lemon curd for extra brightness before frosting.
• For a lighter frosting, I use whipped cream stabilized with a bit of powdered sugar instead of buttercream.
• If I want more color contrast, I tint the yellow batter slightly with a drop of natural food coloring.
• I’ve swapped almond extract for orange extract when pairing with citrus themes.
• For a gluten-free version, I use gluten-free cake flour blend in equal measure.

Storage/Reheating

I store this cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. If chilled, I let it sit out for about 30 minutes before serving so the buttercream softens again.

To freeze, I wrap individual slices tightly in plastic wrap, then in foil, and store them for up to a month. I thaw them in the refrigerator overnight and bring them to room temperature before enjoying.

FAQs

Why is it called a “daffodil cake”?

The cake’s bright yellow and white layers resemble the colors of daffodils, making it perfect for spring celebrations.

Can I make this without a tube pan?

Yes — I’ve made it in a 9×13-inch pan or two 8-inch round pans, though the texture may be slightly denser.

Can I skip the almond extract?

Absolutely. It’s optional, but I love how it enhances the vanilla and lemon flavors subtly.

How do I prevent the cake from deflating?

I handle the batter gently when folding and never grease the pan. Cooling it upside down is key to maintaining height.

Can I use all-purpose flour instead of cake flour?

Yes, but I replace 2 tablespoons of each cup of flour with cornstarch for a lighter texture.

How can I make the buttercream less sweet?

I add a pinch of salt or a teaspoon of lemon juice to balance the sweetness without losing creaminess.

Can I flavor the buttercream with lemon?

Yes — I often add lemon zest or a bit of lemon juice for a subtle citrus tang that pairs perfectly with the cake.

Can I make the cake ahead of time?

Yes — I bake the cake a day before, store it covered at room temperature, and frost it the next day.

Why does the cake need so many eggs?

The eggs provide structure, lift, and that airy angel-food-like texture unique to daffodil cake.

Can I color the frosting yellow?

Yes — I add a few drops of natural yellow food coloring or turmeric for a sunny hue that matches the daffodil theme.

Conclusion

I always find this Daffodil Cake with Lemon Buttercream to be a joyful, elegant dessert that brings the freshness of spring to any table. The light, airy cake and smooth citrus frosting make it a beautiful centerpiece for birthdays, Easter, or any special celebration.

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