Buttercream Rose Cake

The Buttercream Rose Cake is a delightful dessert that brings a touch of elegance to any celebration. With its soft and fluffy layers, this cake is perfect for birthdays, weddings, or just a special treat. The beautiful rose decoration on top makes it look as great as it tastes!

Why Make This Recipe

Making a Buttercream Rose Cake is a rewarding experience. This recipe allows you to create a stunning cake that is not only visually pleasing but also delicious. It’s a chance to practice your baking and decorating skills while impressing friends and family. Plus, who wouldn’t love a slice of soft cake topped with creamy, sweet buttercream?

How to Make Buttercream Rose Cake

Ingredients:

300 g all-purpose flour
350 g granulated sugar
250 g unsalted butter, softened
6 large eggs
240 ml milk
10 g baking powder
5 g salt
5 ml vanilla extract
500 g unsalted butter, softened (for frosting)
1,000 g powdered sugar
60 ml heavy cream
15 ml vanilla extract (for frosting)
Pink gel food coloring (for tinting)

Directions:

Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans.
In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition.
In another bowl, mix the all-purpose flour, baking powder, and salt together. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir in the vanilla extract until everything is combined.
Divide the batter evenly between the prepared pans. Bake in the oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
For the buttercream frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and continue to mix. Then, add the heavy cream and vanilla extract, mixing until the frosting is light and fluffy. Add pink food coloring to achieve your desired shade.
Once the cakes are completely cooled, level the tops if necessary. Place one cake layer on a serving platter, spread a layer of buttercream on top, then add the second layer. Frost the entire cake with a thin crumb coat and chill it in the refrigerator. After chilling, frost with a thicker layer of pink buttercream.
Use a piping bag with a rose tip to create beautiful rosettes around the cake. Optionally, you can add small fondant flowers or other decorations.

How to Serve Buttercream Rose Cake

Slice the Buttercream Rose Cake into even portions and serve it on plates. It’s perfect with a cup of coffee or tea, or even as a dessert after dinner. Everyone will appreciate the lovely presentation and delicious taste!

How to Store Buttercream Rose Cake

To store the Buttercream Rose Cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to a week. If you’ve decorated it, make sure to handle it gently to keep the decorations intact.

Tips to Make Buttercream Rose Cake

Make sure your butter is at room temperature for easy blending.
Measure your flour correctly to avoid a dense cake. Spoon it into the measuring cup and level it off with a knife.
Chill your buttercream before piping for better consistency.
Practice piping on a piece of parchment paper if you are new to creating rosettes.

Variation

You can change the flavor of the cake by adding lemon zest or cocoa powder to create different tastes. For a chocolate version, consider using chocolate buttercream instead of vanilla.

FAQs

Q1: Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time. Just store them in an airtight container until you are ready to frost and serve.

Q2: What can I use instead of butter in the frosting?
You can use margarine or a dairy-free butter substitute if you want a non-dairy frosting option.

Q3: How do I prevent the cake from drying out?
Make sure not to overbake the cake. Test with a toothpick and once it comes out clean, remove the cake from the oven. Additionally, wrapping the cake layers in plastic wrap while they cool can help retain moisture.