Skip to content

Girls’ Flower Petal Birthday Cake

    Are you looking for a birthday cake for girls? Then this one is the perfect cake for a little girl’s party. This Petal Birthday Cake is pink, purple, and white and has the best design a mama can make. It is not as hard as you might think.

    Petal Cake Design for Girls

    This Petal Technique is a great cake design for girls. It turns a normal cake into the is easy to do and is stunning to serve. It’s pink and purple and looks amazing! Even the inside was colored pink and purple and white to reflect the outer layer of homemade buttercream.

    But you actually change the colors to your prefered ones.


    How long does making the petals take?

    Creating this petal design does take a little time and you will use up a bit more frosting than if you just did a regular slather on. Set aside almost an hour of time just to decorate the cake. The time will be well worth it when you see your daughter’s face light up! I promise!

    This layer cake features aromas of lemon curd, strawberry and classic buttercream, but you can also decide to only use buttercream layers.


    Here’s some more great Birthday Cakes to try. If you like this one, the Mermaid Cake is sure to be a hit also:

    4.80 from 5 votes

    Girl’s Petal Design Birthday Cake

    This is the perfect cake for a little girl’s brithday party. The petal design of this unique birthday cake comes in pink, purple, and white. The best design a mama can make.
    Prep Time 1 hour
    Total Time 3 hours 25 minutes
    Course Cake
    Cuisine American
    Servings 16 slices
    Calories 422 kcal


    For the Cake:

    • 2 ¼ cups cake flour 9 ounces, plus more for dusting the pans
    • 1 cup whole milk at room temperature
    • 6 large egg whites ¾ cup, at room temperature
    • 2 teaspoons almond extract
    • 1 teaspoon vanilla extract
    • 1 ¾ cups granulated sugar 12 1/4 ounces
    • 4 teaspoons baking powder
    • 1 teaspoon table salt
    • 12 tablespoons unsalted butter 1 1/2 sticks, softened but still cool
    • ½ cup Lemon curd
    • ½ cupe Strawberry jam

    For the Frosting:

    • cups unsalted butter softened
    • 4 cups powdered sugar
    • 1 tablespoon vanilla
    • 2 teaspoons salt
    • 3 tablespoons milk
    • Food coloring


    For the Cake Layers

    • Set oven rack in the middle position. Preheat oven to 350 °F. Spray three 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment or waxed paper rounds.
      Spray the paper rounds, dust the pans with flour, and invert pans, and rap sharply to remove excess flour.
    • Mix the milk, egg whites, and extracts into a 2-cup glass measure, and mix with a fork until blended.
    • Mix the cake flour, sugar, baking powder, and salt in a bowl of electric mixer at slow speed. Add butter and continue beating at slow speed until the mixture resembles moist crumbs, with no powdery streaks remaining.
    • Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using a handheld mixer) for 1 1/2 minutes.
      Then add the remaining ½ cup of the milk mixture and beat 30 seconds more. Stop the mixer and scrape the sides of the bowl.
    • Return mixer to medium (or high) speed and beat 20 seconds longer. Divide batter evenly between the prepared cake pans; using a rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart.
    • Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
    • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 ½ hours.

    Prepare the Frosting

    • Beat the butter in a stand-up mixer until smooth and fluffy – about 5 minutes. Gradually add in the powdered sugar and milk until the desired consistency is reached. Add the vanilla and salt and whip for 5 minutes.
    • Divide the frosting into 4 bowls. Color one pink and another one purple. Place the frosting into piping bags with a round tip. Leave two white- one for the crumb coat and one for piping.

    Assemble and decorate:

    • Layer the cakes with a thin layer of frosting between each layer. Spread lemon curd ontop on one, strawberry jam on another cake layer. Then assemble.
      Crumb coat the cake with white icing.
    • Add half-inch dots to the cake from the bottom to the top. Use the back of a spoon to drag the frosting dot to the right creating that petal.
      Pipe another column of frosting dots and press down again. Continue this all around the cake. Then continue on the top of the cake.
      making the petals
    • Add Candles and sing Happy Birthday!


    Serving: 1slice | Calories: 422kcal | Carbohydrates: 71g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 595mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 27g | Vitamin A: 824IU | Vitamin C: 0.003mg | Calcium: 93mg | Iron: 0.3mg

    Nutrition information isn’t always accurate.

    Do you like this recipe?Share and mention @pintsizedbaker or tag #bypintsizedbaker!
    Share Pin Tweet (X)
    Author: Susan Queck

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.