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Elegant Raspberry Rose Layer Cake with Buttercream Roses

A perfect slice of layered rose cake showing vanilla sponge, pink filling layers, and white frosting piped into rose shapes.
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Create a showstopping dessert featuring delicate rose flavor balanced with tart raspberry, finished with beautiful piped buttercream roses. This layered cake is perfect for celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon rose water
  • 1/2 cup fresh or frozen raspberries, lightly mashed
  • For the Buttercream: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rose water
  • 2–4 tablespoons heavy cream
  • Pink food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a small bowl, combine the milk, vanilla extract, and 1 teaspoon of rose water.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the mashed raspberries into half of the batter. Leave the other half plain.
  7. Pour the plain batter into one prepared pan and the raspberry batter into the other pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the buttercream: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed. Add vanilla extract, 1/2 teaspoon rose water, and heavy cream until the frosting reaches a smooth, spreadable consistency. Add a few drops of pink food coloring if desired for a subtle tint.
  11. Once cakes are completely cool, level the tops if necessary. Place one layer on a serving plate. Spread a layer of buttercream over the top. Place the second layer on top.
  12. Frost the entire cake with a thin crumb coat and chill for 15 minutes. Apply the final coat of buttercream.
  13. Use a piping bag fitted with a star tip (like a Wilton 1M) to pipe buttercream roses (rosettes) over the top and sides of the cake for decoration.

Notes

  • For the most intense rose flavor, use high-quality rose water or rose essence.
  • If you prefer a stronger raspberry flavor, use a raspberry jam filling between the layers instead of folding mashed fruit into the batter.
  • Practice piping your buttercream roses on parchment paper before decorating the final cake.

Nutrition

Find it online: https://gourmetgaze.com/elegant-raspberry-rose-layer-cake-recipe/