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Magnolia Petal Cake with Buttercream Icing



  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk less 1 tablespoon
  • 1/2 cup water less 1 tablespoon
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon orange extract
  • 2/3 cup shortening
  • 5 egg whites, unbeaten
  • 1/4 teaspoon almond extract

Buttercream Icing

  • 6 cups confectioners' sugar, divided
  • 3/4 cup butter or margarine
  • 1/4 cup shortening
  • 6 to 8 tablespoons milk, divided
  • 1 teaspoon vanilla extract


  1. Cake: Sift first four ingredients into bowl.
  2. Add water, milk and flavorings.
  3. Drop in shortening and beat three minutes.
  4. Add egg whites and beat three minutes.
  5. Bake at 375 degrees F until it tests done.
  6. You can use two 9-inch round pans or a 13 x 9-inch pan or cupcake pan.
  7. Buttercream Icing: In large bowl, combine 3 cups of the confectioners' sugar, butter, shortening, vanilla and 4 tablespoons of milk. Beat until smooth. Add remaining confectioners' sugar and beat until fluffy. Add more milk as needed to reach spreading consistency.

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