I didn’t plan to fall in love with a cake. But the first time I made a Boho Cake, I stood back after placing the last flower on top—and just stared at it.
Not because it was flawless (it wasn’t), but because it felt soft and wild and peaceful all at once. It looked exactly how I wanted that day to feel.
No flashy colors. No heavy decorations. Just layers of cake, smooth swipes of buttercream, and flowers that looked like they belonged in a slow morning garden.
I didn’t use anything fancy—just simple ingredients, steady hands, and a clear picture in my head of what I wanted: something gentle, beautiful, and calm.
To me, this cake isn’t about being trendy. It’s about letting the cake speak quietly for itself—tall, slightly messy, full of texture and softness.
It’s for small celebrations or just quiet moments when you want to make something that feels a little special, without needing to shout about it.
If you’re someone who likes natural things—muted tones, dried flowers, calm gold accents—this cake will feel like home to you.
And I promise, the process is honest and simple. No tricks, no complicated stuff. Just a real cake made with care.
I’ll show you exactly how I do it, step by step. Not just how to bake it, but how to make it feel right too. Keep going—I’m sharing everything.
Boho Cake Recipe
Serves: 12–14 slices | Size: One 6-inch double-height cake (two 6×3” pans stacked)
Ingredients
For the Vanilla Cake Layers:
- 2¾ cups (345g) all-purpose flour (sifted)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1¼ cups (300ml) whole milk, room temperature
- 2 tbsp white vinegar or lemon juice (to make buttermilk)
For the Vanilla Buttercream (Rustic Finish):
- 2 cups (452g) unsalted butter, softened
- 6 cups (750g) powdered sugar, sifted
- 2 tbsp pure vanilla extract
- 3–4 tbsp milk or water (adjust for consistency)
- Pinch of salt
For the Gold Paint:
- 1 tsp edible gold luster dust
- ½ tsp clear lemon extract or water
For the Decoration:
- Dried palm spears (natural color)
- Dried pampas grass
- Fresh roses (blush pink, dusty rose)
- White lisianthus
- Baby’s breath (gypsophila)
- Gold sugar pearls or spheres (varied sizes)
- Toothpicks and floral tape
- Small piece of flower foam or bubble tea straws (for safe flower insertion)
Instructions
- Grease and line the bottom of two 6-inch round, 3-inch deep cake pans with parchment. Preheat your oven to 175°C (350°F).
- In a small bowl, mix the milk with vinegar or lemon juice. Let sit for 10 minutes while you prep the rest.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy (3–5 mins).
- Add eggs one at a time, mixing well after each. Mix in vanilla extract.
- Alternate adding flour mixture and buttermilk to the batter in 3 parts—starting and ending with flour. Do not overmix.
- Divide batter evenly between the two pans. Smooth tops.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn onto wire racks to cool completely.
- Beat softened butter until smooth and creamy (3–5 mins).
- Add powdered sugar one cup at a time, beating on low, then medium.
- Add vanilla, a pinch of salt, and milk as needed to get a smooth, spreadable consistency.
- Level the cake layers if needed. Place one layer on a board, add a generous layer of buttercream, then top with the second layer.
- Apply a thin crumb coat around the entire cake and chill for 20 minutes.
- Apply the final layer of buttercream, keeping it slightly textured and rustic—swipe randomly with an offset spatula. You don’t want a smooth finish. Let some cake peek through in spots (semi-naked style).
- Mix the gold luster dust with clear extract to make a thin paint. Dip a small brush into it and flick tiny gold specks onto the sides of the cake using a tapping motion. Let dry.
- Cut floral foam to size (or use bubble tea straws) to insert dried and fresh flowers safely.
- Cluster the roses, lisianthus, and baby’s breath in the top corner. Place dried palm spears and pampas grass behind them for height and texture.
- Add a few more blooms and gold sugar pearls at the base corner for balance.
- Arrange all floral stems securely using floral tape and keep stems out of contact with the cake interior.
- Refrigerate decorated cake until 1 hour before serving.
- Best consumed within 2 days for freshness of the flowers.
- Remove pampas and palm spears before slicing.
What Flowers Are Safe To Use On a Boho Cake?
Fresh flowers can look beautiful on cakes, but not all flowers are safe to use. Always choose flowers that are non-toxic and haven’t been sprayed with chemicals.
Safe flower options for cakes include:
- Roses: Classic, soft, and safe.
- Lisianthus: Elegant and perfect for neutral tones.
- Snapdragons: Tall and give structure.
- Marigolds: Bright and edible.
- Chamomile: Tiny white blooms that add a delicate look.
- Baby’s Breath: Safe when used outside the frosting (non-edible part).
- Carnations: Fluffy and pretty for filling gaps.
Tips:
- Use only flowers grown for food or decoration.
- Wash gently and remove dirt before placing.
- Trim stems and wrap the bottom with tape before inserting.
- Avoid strong-scented flowers—they may affect taste.
Can I Make a Boho Cake Without Fondant?
Yes, you don’t need fondant at all. A Boho Cake looks more natural and raw, which means buttercream is actually better.
Best ways to decorate without fondant:
- Use textured buttercream: Smooth or slightly messy swipes give a rustic look.
- Try a semi-naked finish: Scrape back the frosting so the cake shows through a little.
- Add dried flowers or palm spears: Gives it a natural and earthy feel.
- Stick on sugar pearls or edible gold leaf: Adds just enough shine without fondant.
Tips:
- Keep cake layers tall for that boho “tower” effect.
- Use neutral colors like beige, ivory, dusty pink, or sage.
How Long Does a Boho Cake Last With Fresh Flowers?
A Boho Cake with fresh flowers stays fine for a short time—but only if you handle it right.
In general:
- At room temperature: 4 to 6 hours max.
- In the fridge: 24 hours is safe—after that, flowers may wilt or brown.
Tips:
- Add the fresh flowers as close to serving time as possible.
- Keep the cake cool until it’s time to serve.
- Use flower picks or straws to avoid flower stems touching the cake directly.
Can I Use Dried Flowers And Pampas Grass On a Cake?
Yes, you can use both—but with care. Dried flowers and grasses look beautiful and match the boho theme well.
Popular dried items used on cakes:
- Pampas grass: Adds soft, wispy texture.
- Dried palm spears: Give bold shape and structure.
- Lagurus (bunny tails): Cute and soft additions.
- Dried roses or mini sunflowers: Keep their shape and color well.
Tips:
- Do not insert directly into the cake—use toothpicks or straws.
- Wipe gently to remove any dust before using.
- Don’t refrigerate pampas grass—it can collect moisture.
How Do I Attach Flowers And Dried Elements To a Cake?
Adding flowers to a cake is easier than it looks—but you need to do it safely.
Ways to attach them properly:
- Use floral tape or wrap: Cover stems completely so nothing touches the cake directly.
- Use flower picks or straws: Insert flowers into these first, then push them into the cake.
- For dried items: Use toothpicks or cut skewers and tape them to the base.
- To secure larger decorations: Gently push into cold buttercream and hold for a few seconds.
Tips:
- Arrange flowers while the cake is cold—this helps them stay in place.
- Don’t overcrowd—leave space so each flower can be seen.
- Insert at an angle to keep flowers facing the right direction.
How Do I Transport a Boho Cake Safely?
Transporting a tall or decorated cake can be risky, but a few careful steps can make it stress-free.
Here’s how to do it safely:
- Use a strong cake board: It should be at least 2 inches wider than the cake.
- Place in a tall cake box: Make sure it’s the right height to avoid touching the decorations.
- Chill before transport: A cold cake holds shape better.
- Keep the box on a flat surface in the car: The floor of the car is better than the seat.
- Drive slowly and avoid sudden stops: The cake is stable, but still delicate.
Tips:
- Add delicate flowers after reaching the location if possible.
- Bring extra buttercream and tools in case of minor damage.
Do I Need a Floral Foam For Decorating With Fresh Flowers?
Floral foam isn’t always necessary, but it can help keep flowers steady—especially for big or heavy arrangements.
Alternatives to floral foam:
- Bubble tea straws: Insert into the cake and place stems inside.
- Regular straws or small plastic tubes: Also work well for supporting stems.
- Toothpicks + floral tape: Good for small flowers or dried elements.
Tips:
- Only use clean, food-safe materials.
- Always block direct contact between the stem and the cake.
- If using foam, wrap it in plastic first to keep it from touching the cake.
Can I Refrigerate a Boho Cake With Flowers On It?
Yes—but with care. Not all flowers hold up in the fridge the same way.
- Fresh flowers: May wilt or go soft if kept in too long.
- Dried flowers: May collect moisture and become limp.
Best way to do it:
- Add flowers close to serving time if possible.
- If you must refrigerate, keep cake uncovered in a box with some air.
- Remove cake 1 hour before serving to avoid condensation on buttercream.
Tips:
- Use hardy flowers that don’t wilt quickly.
- Wipe moisture off gently if needed before serving.
- Avoid sealing cake in a plastic container—it can make the flowers sweat.