Elderflower drizzle cake recipe

(60 ratings)

Our elderflower drizzle cake is light and moist. Serve it with tea for an afternoon treat or make it for any upcoming celebration.

Elderflower drizzle cake
(Image credit: Future)
Preparation Time20 mins
Cooking Time20 mins
Total Time40 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories514 Kcal26%
Sugars40.4 g45%
Saturated Fat18.2 g91%
Protein4.7 g9%
Fat30 g43%
Carbohydrates56.1 g22%

This elderflower drizzle cake combines delicate elderflower cordial with tart gooseberry jam, light sponge cakes and rich double cream. 

Our impressive elderflower drizzle cake can be served at any occasion and your guests will be delighted. Whether you’re celebrating a birthday, wedding, baby shower or seasonal event like Easter, this cake is a wonderful bake to share with friends and family. It takes 20 minutes to bake the sponges but you’ll need to wait until they are cool before you can fully assemble the cake. 


  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs, lightly mixed
  • 2tbsp milk
  • 225g self-raising flour

For the filling:

  • 300ml double cream
  • 3tbsp elderflower cordial
  • 2tbsp icing sugar
  • 4tbsp gooseberry jam

For the drizzle:

  • 225g icing sugar, sifted
  • 6tbsp elderflower cordial




  1. Heat the oven to 180C (160C fan, Gas 4). Line and grease 3 20cm/8in cake tins.
  2. Cream the butter and sugar together until soft and light, gradually add the eggs and milk, then fold in the flour.
  3. Divide the mixture between the tins and level the surface. Bake for 20 minutes, or until well risen and springy to the touch. Once cooked, leave to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
  4. Meanwhile, make the filling by whipping the cream with the elderflower cordial and icing sugar. Put the bottom cake onto a cake plate or stand and spread with half the jam. Top with half the cream. Repeat the layers.
  5. Make the drizzle by mixing the icing sugar with the cordial. Once smooth, spoon over the top of the cake and don’t worry if it spills over the edges. Garnish with edible flowers, if liked.

Top tip for making elderflower drizzle cake

You can balance the elderflower flavour with a drop of lemon, lime or orange extract if you like. You could also add some lemon zest to the sponge cake and it will compliment the elderflower drizzle perfectly. For more flavour ideas or ingredient substitutions, read our tips below. 

Can you freeze elderflower drizzle cake?

The sponges for this cake can be made ahead and wrapped in clingfilm for a couple of days before assembling or you can freeze them. Defrost before assembling the cake as directed by the recipe. 

What does gooseberry jam taste like?

Gooseberries have a very tart, sour flavour which compliments the sweet elderflower cordial well. 

When is elderflower in season?

In the UK you’ll see elderflowers in bloom from late May to June. You can spot them in parks or woodlands a lot of the time as the Elder plants are usually very large trees or bushes. The flowers are tiny with a creamy white colour and only five petals. However they grow in heads consisting of hundreds of the flowers. The weather has an influence on how early or late the elderflower will bloom but if it has been a particularly warm spring you can expect a bumper crop so get out foraging! 

Give this cake the presentation it deserves by serving on an attractive cake stand. It’s an easy way to make your cakes look more professional and impressive. Food editor Jessica Dady wrote a roundup of the best cake stands for 2022 and this was one of her favourites. 

Mango Wood Cake Stand - View at H&M

Mango Wood Cake Stand - View at H&M

The timeless design of this wooden cake stand means it will complement any kitchen. It has a chic, sleek design and is made from 100 per cent wood. It’s easy to wipe clean and would also make a good option for presenting cheese if you’re hosting a cheese and wine night on another occasion.

For extra points, why not make your own elderflower cordial? You can also use it to make our lemon and elderflower cake but if you prefer straight up citrus flavours make this lemon cake instead. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.