This Sun Butter Sunflower Cake puts the sun into these perky yellow flowers!
I do not have a green thumb. I can’t keep succulents alive, let alone actual blooming flowers. But I can get behind frosting flowers! The Sun Butter Sunflower Cake is a perfect gateway to piping buttercream flowers.
The cake and frostings’ nutty flavors are backed by brown sugar and ample vanilla.
For the decorating use a large leaf tip for the petals and using a star tip for the center.
Even if Sunflowers aren’t in season, you can always make this Sun Butter Sunflower Cake!
- For the Sun Butter Cake:
- 2 1/2 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (4 ounces, 1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 3/4 cup sun butter
- 3 large eggs, room temperature
- 3/4 cup sour cream,room temperature
- 1/2 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- For the Sun Butter Frosting:
- 2 cups (1 pound) unsalted butter, room temperature
- 2 ½ pounds powdered sugar
- 1 ½ cups sun butter
- 1 ½ tablespoons vanilla extract
- ½ teaspoon fine salt
- 1/3 cup whole milk or heavy cream
- Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside. Whisk flour, baking powder, and salt together, set aside.
- Cream butter and sugars at medium speed until pale in color and fluffy, about 2 minutes. Add sun butter and beat until combined, 1 minute. Scrape bowl and paddle as needed.
- Beat in eggs, one at a time, beating well after each addition.
- In a spouted cup, whisk together sour cream, buttermilk, and vanilla.
- With mixer on low speed add dry-mixture in three additions alternately with wet-mixture in two additions, beginning and ending with the dry-mixture. Give batter a final stir by hand.
- Divide between pans, smoothing out top and tap pans against the counter to release any pockets of air. Bake for 20 to 24 minutes, rotating halfway. A toothpick inserted should come out mostly clean with a few moist, not wet, crumbs. Let cakes rest in pans for two minutes before inverting onto a wire rack to cool completely.
- In a stand mixer fitted with a paddle attachment, beat butter until pale in color and aerated, about 3 minutes, on medium speed. Gradually add in powdered sugar followed by sun butter, vanilla, salt, and milk. Scrape bowl and paddle as need. Raise speed to medium-high and beat until fluffy, about 2 minutes.