Daisy Cake Recipe

Difficulty: Intermediate
Servings: 18 pieces
Nutritional Information Per Serving (1 of 18 servings): Calories 492, Total Fat 23 g, Saturated Fat 13 g, Carbohydrates 73 g, Dietary Fiber 0 g, Sugar 63 g, Protein 1 g, Cholesterol 54 mg, Sodium 188 mg
Total time: 2 hours 25 minutes
Active preparation time: 1 hour

Bring the joy of spring to your table with this stunning daisy centerpiece cake! Delight kids with easy-to-grab outer cupcakes, while adults savor elegant slices from the inner cakeperfect for celebrations that bloom with fun and flavor.

Cake:

Canola oil, for greasing pan
One 15.25-ounce box classic yellow cake mix (and required additional ingredients from the box)

Frosting:

4 sticks unsalted butter, softened to room temperature
8 cups powdered sugar
2 tablespoons whole milk
2 teaspoons vanilla extract
Large pinch kosher salt
1/8 teaspoon (8 to 10 drops) golden yellow gel food coloring

Special tools:

Large pastry bag fitted with a 1/4-inch plain round tip (tip #803)
Small pastry bag fitted with a 3/8-inch plain round tip (tip #804)

For the cake: Adjust oven racks to the upper and lower thirds and preheat oven to 350F. Line 14 muffin cups with cupcake liners and lightly grease the bottom and sides of an 8-inch round cake pan.
Prepare cake batter as directed on the package. Fill each cupcake liner halfway with batter. Pour the remaining batter (about 2 1/2 cups) into the prepared cake pan.
Bake cupcakes and cake, rotating pans halfway through the bake time. The cupcakes require 18 to 20 minutes, and the cake needs 23 to 28 minutes. Check doneness by inserting a toothpick into the centers; it should come out clean. Let cool in pans for about 10 minutes, then remove to cooling racks until fully cooled.
For the frosting: In a stand mixer bowl fitted with the paddle attachment (or a large bowl if using a handheld mixer), combine butter, powdered sugar, milk, vanilla, and salt. Mix on low until mostly blended, then increase speed to medium-high and beat until smooth.
Fill a large pastry bag (with 1/4-inch tip #803) with 3 cups of the frosting.
In a small bowl, tint 1 cup of the frosting with golden yellow gel food coloring. Transfer this yellow frosting to a small pastry bag fitted with a 3/8-inch tip (#804).
Cover the remaining approximately 2 cups of frosting with plastic wrap and set aside for frosting the cake.
To assemble: Place the cake layer upside down on a large cutting board or serving platter (measuring at least 18 by 14 inches). Arrange the cupcakes in their liners around the cake to form a daisy shape. Pipe a border of white frosting around the petals.
Using a small offset spatula, spread the reserved white frosting evenly inside the border on top of the cake, joining the cupcakes and cake into one cohesive dessert.
Gently invert a small bowl (about 3 1/2 inches in diameter) in the center of the cake to create a slight indentation. Remove the bowl.
Using the indentation as a guide, pipe dollops of yellow frosting with peaks to fill the center circle, mimicking the daisy's core.
Pipe a white frosting border along the edges of each cupcake "petal" to define their shape.
When ready to serve, remove the cupcakes and slice the central cake portion.