A vibrant, floral-patterned cake with one slice elegantly set aside, showcasing the art of edible flower designs on confectionery.

Mother’s Day Cake

Mother’s Day is right around the corner and there is no better way to celebrate the most important woman in our lives than with a beautifully designed sponge cake. This recipe requires a lot of attention to detail but when done right, will leave everyone speechless. I will take you through everything you need to know to nail this recipe on your first go! Let’s dive right on in!

A vibrant and meticulously decorated cake featuring a floral pattern, set against a kitchen background with white daisies in a vase.

How To Make The Design On Parchment Paper

I use edible markers to trace or draw the design I want onto parchment paper that has been cut perfectly to fit the size of my pan perfectly. I always trace and cut my parchment paper before tracing my design to ensure that it fits my pan perfectly. You can use a printed-out piece of paper, an iPad, a Tablet, or whatever you have on hand to trace or draw your design onto the parchment paper.

Parchment paper with floral patterns placed inside a round baking pan, ready for cake-making.

How To Make A Mother’s Day Cake

1. Prepare the SpongeCake Batter:

  • Trace or draw the design you want onto parchment paper using an edible marker.
  • In a mixing bowl, whisk together egg yolks and sugar until pale and creamy.
  • Add vegetable oil, whole milk, and vanilla extract. Mix until well combined.
  • Sift in all-purpose flour and cornstarch. Mix until smooth.
Baking preparation with a bowl of smooth batter and a bowl of whipped cream ready to combine for a delicious dessert.

2. Whip Egg Whites to Stiff Peaks:

  • In a separate bowl, beat egg whites and vinegar until foamy.
  • Gradually add sugar while beating until stiff peaks form.

3. Fold Egg Whites into Batter:

  • Gently fold the colored egg whites into the spongecake batter using a spatula. Be careful not to deflate the egg whites, as they provide the cake’s light and airy texture.
  • Small amounts at a time, dye the batter into the colors needed to create your design.

4. Bake the SpongeCake:

  • Pipe the batter into a prepared cake pan and bake according to the recipe instructions until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before decorating.

5. Decorate with Piped Flowers:

  • Whip the heavy whipping cream with confectioners sugar, salt, and vanilla extract until stiff peaks form.
  • Divide the whipped cream into separate bowls and tint each portion with food dye gel to create different colors for piping flowers.
  • Fill a piping bag fitted with a star tip and pipe the filling on top of a layer of cake then top with the designed layer of cake.
A beautifully decorated cake with colorful floral patterns, presented on a white stand with a bouquet of flowers in the background.

How To Store Sponge Cake

To keep your Mother’s Day sponge cake fresh and beautiful:

  • Store the cake in an airtight container or cover it with plastic wrap to prevent drying out.
  • Refrigerate the cake if it’s frosted with whipped cream or contains perishable fillings.
  • Enjoy the cake within a few days for the best taste and texture.
A delectable lemon meringue pie adorned with perfectly piped peaks of meringue, presented on a darkly contrasting surface, with a vase of fresh daisies adding a touch of nature's charm in the background.

What Food Dye Brand Is Best?

One of the most commonly asked questions on my social media pages revolves around what brand of food dye I recommend/ use. the colors of my cakes, icings, and buttercreams are so vibrant and that is thanks to Americolor Food Gel. This brand of food gel helps achieve such beautifully saturated colors without giving the artificial chemical taste that most food dyes have. Find them on Amazon, here!

A collection of colorful icing bags ready for decorating, beside a bowl of cake batter.

What Kind Of Piping Bags I Use

Along with my food coloring inquiry, another one of the most commonly asked questions I get on my blog is about the brand of piping bags I use. I use the most handy and versatile, tipless piping bags from Amazon. They are so handy, work for so many occasions, and help me to achieve the perfect designs on my designed Sponge Cakes.

More Recipes You Might Be Interested In…

Mother’s Day Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com
4.7 from 89 votes


Prep time


Cooking time


Cook Mode

Keep the screen of your device on.


  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all-purpose flour

  • 6 egg whites

  • 2 Tbsp. cornstarch

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • food dye gel (not liquid)

  • Whipped Cream Filling
  • 2 cups heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 2 tsp. vanilla

  • fresh fruit or jam (optional)


  • Preheat the oven to 375 degrees, then grease an 8″ circular pan with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace your design onto the piece of parchment paper to your liking. This is the design we will be tracing with our batter later on.
  • Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
  • Fold the egg whites into the egg yolk batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a few teaspoons of batter at a time and use food gel to dye each color one at a time depending on the colors needed for your design. You only need to remove a small amount of each color but pay close attention to the design you’re tracing.
  • Place your colored batter into piping bags.
  • Pipe black outlines around your traced designs then go ahead and fill in these piped traced lines with color.
  • Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe the uncolored batter on top to cover your design. Bake for 8-9 minutes.
  • Once the designed cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Use the remaining batter to bake one or two more layers of cake. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom, then pipe a layer of whipped cream. Top the entire cake off with the designed cake. Feel free to add the filling of your choice as well as any additional decorations that you want.
  • Store in the fridge until serving, enjoy!
  • This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure to seal the cake tightly in plastic wrap to keep it fresh.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Hi! This cake looks beautiful. I will attempt it as is and would love to try a wheat free option. Any suggestions? I have an allergy to egg whites and wheat. I can manage having the egg but need to really avoid the wheat.. Thanks

  2. Hi! I just made this cake today, and it didn’t bale properly. I felt that the batter was too airy even though i used all the right measurements. What can i do to fix this the next time i make it?

    1. Hi Zara! This cake recipe is supposed to be airy since it’s a sponge cake. It is not meant to have a traditional cake texture. As long as the consistency came out right so you were able to pipe designs, then this is how the cake should be! 🙂

  3. I absolutely loved the taste and the design came out nice on mine but my sponge was way underdone… I used all of the batter and I am wondering if I just had too thick of a layer? Should it just be a very thin layer of sponge?

    1. Hi Taylor! This recipe makes 2-3 layers of cake. Using all of the batter in one layer will definitely alter the bake time and overall result. In step 12 of this recipe we use the remaining batter to create one to two more layers of cake 🙂

    1. Hi Sara – yes! There is 8 Tbsp. of sugar total however they are used in two separate steps in this recipe. The first 4 Tbsp. mixed in with the yolks then the other 4 Tbsp. to be added to the egg whites.

  4. I am excited to try this cake, with a different “picture” on top. If I were to do writing, do I have to do the writing backwards? Looking forward to a quick response as my granddaughter will be presenting a cake at a conference! Your work is utterly fantastic. Never would I have imagined something like this.

  5. Hi! Your cakes are SO beautiful. I wanted to attempt this, but do it with a lemon cake. Would lemon juice or zest affect the batter’s integrity when it comes to the design? thanks! I also wanted to try it in a smaller size pan…

  6. Question: do you spray the baking pan with an anti-sticking spray? Or is the parchment good enough? Thank you

    1. My mistake, I just saw that it saw that it says to grease. Is it a liberal amount or no? I’ve tried sponge cake recipes and it deflates in the center so kinda scared that’ll happen

  7. I’m looking forward to letting my creativity fly with this idea.

    My one question is. What you have listed as ingredients. Is this enough batter to do 2 layers?


    1. Hoping to try this recipe this weekend but I do have a question about the whipped cream. Do I need to add cream of tartar to the whipped cream to ensure that it doesn’t melt I guess?

      1. Hi there! There is no cream of tartar in the whipped cream recipe 🙂 The whipped cream won’t melt and holds its own when mixed until it reaches a cool whip consistency. This cake should be stored in the fridge to keep everything stable and fresh!

  8. I love this idea. I’m wondering if it can me made into cupcakes instead of a cake? If so, how long would you recommend I cook them?

    1. Box mixes have so many different kinds of textures and consistencies so I don’t recommend it! Box mix tends to be veryyy thin so you wouldn’t be able to pipe designs and not have them spread.

    1. Hi there! This cake only bakes for 8-10 minutes so be sure to not exceed that time. You can also try adjusting the racks in your oven so that the heat coming from the bottom does not brown the cake too quickly!

  9. I tried making this when we hosted some friends for dinner this past weekend. My yolk batter came out so thick that I couldn’t whisk it – it just got stuck in a blob in the whisk. I proceeded anyways using a spatula and folded in the egg whites as best I could. I definitely ended up with some thicker streaks of the yolk batter. I followed the recipe but I did use organic cane sugar so I am wondering if that caused the difference. I ended up going to your instagram page to watch the reel where you make this recipe to check if it seemed right – it would be so helpful to include that here!

    The artwork turned out better than I anticipated! If I make this again I will definitely try something more intricate. The cake itself was just okay – the sponge didn’t really have any flavour, thiugh the texture was nice, and the whipped cream layer is what stole the show and saved the whole thing.

    This was a pretty labour intensive recipe for such a small cake. I wonder if the non-dyed cake batter and the whipping cream couldn’t just be gently scooped into the pan/onto the cake. Putting both into their own icing bags seemed redundant and extra messy and time consuming. I enjoyed using the colour to make my design and you can definitely make a stunning work of art but it wouldn’t be the cake I’d go back for seconds of.

    1. Hi Laura! Thank you for your feedback! This is no doubt a more complicated recipe than most cakes so there may be a few rounds of trial and error. This also is such a rewarding technique so it is a lot of work for one cake 🙂

      It sounds like the yolk batter was over-mixed if it was too thick to mix with your whisk. When batter with flour is over-mixed gluten developes and causes the mixture to become thick and almost gummy. It’s important to mix just until everything is combined. Placing batter into piping bags allows us to pipe designs and it’s recommended to place the uncolored batter in piping bags so that the designs don’t smudge instead of pouring the batter on top.

  10. Instead of worrying about using edible markers, you can draw the design on regular or parchment paper, then place a blank sheet of parchment over it. I do this for my macarons and use it many times.

    1. It is better if everything is at room temperature. If you need to quickly warm eggs, place them in a bowl of warm (not hot!) water for 5-10 minutes. To bring butter to room temperature quickly, heat a tall glass with very hot water, pour out the water, then invert it over the stick of butter. The heat from the glass will slowly warm the butter.

    2. Room temperature is most often best in baking because our ingredients combine more evenly and easily 🙂 This won’t make or break your end result but will certainly help 🙂

    1. Hi!

      I’ve tried making this cake a few times but I always run into the same problem – the parchment paper rips a lot of the designs off the cake and I’m left with incomplete designs. I’ve tried piping more and less batter for the designs themselves but it doesn’t seem to matter. I’ve also used two different parchment papers.

      The design that sticke to the paper looks absolutely perfect, but what’s left on the cake lowkey sucks.

      Any advice please?

      1. Hi Marla, I’m sorry to hear this. I have never had this problem before but a few people have mentioned this before. Are you sure that you are taking the parchment off right when the cake comes out of the oven and is hot? This is important. I use Americolor Food Gel, not liquid. This brand could be why I’ve never had this problem before so maybe give that a shot! I hope this helps – Thank you so much!

  11. I’ve been looking for a “packable” cake recipe for a mountain top birthday celebration for a fellows hiking buddy. This will be PERFECT! I will make the cake layers, wrap in plastic wrap, and keep the whipped cream topping in a sealed piping bag. Will make for an easy assembly at the top of the mountain! Thank you!

  12. Can I also please have the floral design template? I would like to make this exact cake tomorrow please!

  13. Have you ever frozen one of these cakes before with success? Curious if I could make in advance if more than a few days!

    1. Hi Nicole! I have not tried freezing the cake for a few days in advance. I will say that because this cake is not coated in frosting that it will dry out if not properly stored. I suggest serving as soon as possible but if you do plan on making a few days ahead just be sure that it is sealed nicely to ensure that it stays moist, airy, and delicious! 🙂

    1. Hi there! The piped colored designs are sponge cake batter, not made with heavy whipping cream. If you’re looking for an alternative filling for the cake instead of whipped cream, you can try a buttercream, fresh fruit, curds, etc. I hope this helps! 🙂

    1. Hi there! I used a variety of floral patterns I found off google. I typically search “floral designs” or “flower illustrations” and pick out a few that I love before tracing 🙂

    1. Hi there! I used a variety of floral patterns I found off google. I typically search “floral designs” or “flower illustrations” and pick out a few that I love before tracing 🙂

      1. Hi there! I used a variety of floral patterns I found off google. I typically search “floral designs” or “flower illustrations” and pick out a few that I love before tracing 🙂

    1. Hi there! I used a variety of floral patterns I found off google. I typically search “floral designs” or “flower illustrations” and pick out a few that I love before tracing 🙂

      1. Hi, I wanted to do this recipe with the kids before they come. I want to prepare the batter in advance. Is it possible to refrigerate the colors cake batter for two hours before the kids arrive to make this recipe? My question is, can the cake batter stay in the fridge for 2 hours?
        Thx so mich for sharing this recipe
        My best regards

        1. Hi there! This cake needs to be made and baked with right away or else the egg whites will deflate. I do not recommend making ahead of time or the egg whites will deflate and this will cause the batter to become too runny and much harder to pipe nice designs with. I hope this helps! Thank you!!