Elderflower Cake with Cream Cheese Frosting

Name: Elderflower Cake with Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: Elderberry syrup 11.3 tbsp; Eggs (about 4) 8.3 oz; Sugar &frac13; cup; Whole milk at room temperature 1 tbsp; Butter melted 4 tbsp; Type 00 flour 1 &frac13; cup; Baking powder 4 tsp; Elderberry syrup 6 ½ tbsp; Cream cheese 0.83 cup; Powdered sugar ½ cup; Butter plastic 4 tbsp; Mint to taste; Lavender flowers to taste

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440

Calories per serving

Energy Kcal 440
Carbohydrates g 50.3
of which sugars g 34.5
Protein g 8.2
Fats g 22.9
of which saturated fat g 12.9
Fiber g 0.7
Cholesterol mg 162
Sodium mg 328

Vegetarian

Difficulty: Average
Prep time: 15 min
Cook time: 30 min
Serving: 8
Note + 30 minutes of frosting resting time

PRESENTATION

Elderflower cake is a really good treat that brings a light, fragrant sweetness—almost like capturing the core of spring on a plate. You will not find this every day in Italian bakeries. Why? Because the use of elderflower syrup adds a fresh, unexpected twist, and it's quite rare in traditional Italian desserts. Really, it is. The base of this cake turns out moist and fluffy. Seriously good. The floral notes really pop as soon as you take a bite.

For those who love creative desserts, this cake is a must-try. Way better than the usual flavors, it offers a delicate vibe reminiscent of blooming flowers. The elderflower cake looks simple but surprises with every forkful. And here's the thing: if you're into exploring new floral cake recipes or seeking something with a unique edge compared to classics like chocolate or lemon, this is it.

While in Italy, sambuco—elderflower—typically shows up in homemade cordials or syrups, incorporating it into a cream cheese frosting is a modern twist. Which is great. It aligns with today's trend of mixing styles. The frosting becomes creamy and slightly tangy from the cream cheese, perfectly complementing the sweet, almost silky texture of the cake. Fans of a good elderflower cream cheese frosting will find this combination hits the spot: the soft cake paired with the rich, lush topping makes each bite feel special. Perfect for spring gatherings or simply as a treat when you're craving something different.

Compared to a basic lemon elderflower cake or an elderflower syrup cake, this version feels more indulgent thanks to that smooth, velvety layer of frosting. I mean, it is a wonderful way to bring some fresh, floral energy to your dessert table. A fantastic choice for anyone curious about what elderflower can bring to baking.

Whether you're hosting a spring celebration or simply want to enjoy a unique dessert, this elderflower cake with its smooth cream cheese frosting is sure to impress. Its beautiful blend of flavors and textures will leave a lasting impression. Truthfully, it offers a taste of something special and different from the usual dessert options.

INGREDIENTS

440

Calories per serving

For the batter (for a 9-inch pan): Elderberry syrup 11.3 tbsp (170 g); Eggs 8.3 oz (235 g) - (about 4); Sugar ⅓ cup (70 g); Whole milk 1 tbsp (20 g) - at room temperature; Butter 4 tbsp (60 g) - melted; Type 00 flour 1 ⅓ cup (165 g); Baking powder 4 tsp (16 g)

for the frosting: Elderberry syrup 6 ½ tbsp (90 g); Cream cheese 0.83 cup (200 g); Powdered sugar ½ cup (60 g); Butter 4 tbsp (60 g) - plastic

for garnish: Mint to taste; Lavender flowers to taste

Preparation

How to prepare Elderflower Cake with Cream Cheese Frosting

To make the elderflower cake with cream cheese frosting, pour the eggs and sugar into a bowl 1, whisk the mixture with electric beaters until foamy, and then gradually pour in the elderflower syrup 3.

Continue beating with the beaters and also incorporate the melted butter at room temperature 4 and the milk 5. Keep beating with the beaters until you obtain a homogeneous mixture 6.

At this point, add the sifted dry ingredients: first the flour 7 and then the baking powder 8. Mix with a spatula and then pour the batter into a greased 9-inch round pan 9.

The batter is ready for baking 10: bake in a static oven, preheated to 350°F for 30 minutes. Meanwhile, prepare the frosting: in a bowl, pour the cream cheese and softened butter (just take it out of the fridge fifteen minutes before use) 11, beat with electric beaters, and pour in the elderflower syrup 12.

Once the syrup is absorbed, add the powdered sugar 13. You will obtain a thick cream 14, cover it with plastic wrap 15, and let it rest in the fridge for at least thirty minutes.

Meanwhile, the cake will have finished baking; take it out of the oven 16 and let it cool. Once the cake is cold, remove it from the pan, level it 17 by cutting off the excess dome with a serrated knife 18.

Spread the frosting with the back of a spoon 19, you should cover the entire surface 20. Decorate with mint leaves and lavender flowers 21 and let it rest in the fridge for at least twenty minutes before serving the elderflower cake with cream cheese frosting.