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Elegant Raspberry Rose Layer Cake with Buttercream Rosettes

A tall slice of raspberry rose cake showing alternating pink and white layers with exterior frosting piped into pink and white rosettes.
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Make this elegant layer cake featuring a delicate balance of raspberry and rose flavors, finished with beautiful piped buttercream roses. This recipe provides a showstopping birthday cake idea for any special occasion.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon rose water
  • 1/2 cup fresh or frozen raspberries, lightly mashed
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon rose water (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting)
  • Red and pink food coloring (gel preferred, for decoration)

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 medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large 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. Stir in the vanilla extract.
  4. In a small bowl, mix the 1/2 cup milk with 1 teaspoon of rose water.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the rose milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the mashed raspberries.
  7. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the buttercream: Beat the 1 cup of softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until combined. Add 1 teaspoon of rose water and 1 to 2 tablespoons of milk or cream until the frosting reaches a smooth, spreadable consistency.
  10. Divide the frosting. Leave about two-thirds white, and tint the remaining one-third light pink or red using gel coloring for the rose decorations.
  11. Once cakes are completely cool, place one layer on a serving plate. Spread a thin layer of white frosting over the top. If desired, spread a thin layer of raspberry jam (optional addition) over the white frosting.
  12. Place the second cake layer on top. Frost the entire cake with a thin crumb coat of white frosting and chill for 15 minutes.
  13. Apply a final, thicker layer of white frosting to the cake sides and top.
  14. Transfer the colored frosting to piping bags fitted with star tips (like Wilton 1M or 2D) for piping roses. Pipe rosettes or roses over the top and sides of the cake for decoration.
  15. Chill the cake briefly before slicing and serving.

Notes

  • For the best rose flavor, use high-quality culinary-grade rose water.
  • If you want a stronger floral tasting cake, add 1/4 teaspoon of rose water directly into the cake batter before dividing.
  • Practice piping rose frosting on parchment paper first if you are new to nozzle cake decorating guides.

Nutrition

Find it online: https://miameal.com/rose-cake-raspberry-layer-buttercream-rosettes/