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Elegant Raspberry Rose Layer Cake with Fresh Buttercream Roses

A beautiful slice of layered rose cake featuring vanilla sponge, pink raspberry filling, and topped with a buttercream rose and fresh raspberries.
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Create a showstopping dessert featuring delicate rose flavor balanced with tart raspberry, finished with beautiful piped buttercream roses. This recipe focuses on simple, elegant baking for special occasions.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure rose water
  • 1/2 cup buttermilk
  • 1/2 cup fresh raspberry puree
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1/2 teaspoon rose water (for frosting)
  • 1–2 tablespoons heavy cream (for frosting)
  • Fresh raspberries and edible rose petals for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, vanilla extract, and rose water.
  5. Gradually add the egg mixture to the flour mixture, mixing until just combined.
  6. In a small bowl, mix the buttermilk and raspberry puree. Add half of this liquid mixture to the batter and mix until smooth. Add the remaining liquid and mix until the batter is uniform. Do not overmix.
  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 softened butter until creamy. Gradually add the sifted powdered sugar, mixing until combined. Add vanilla extract and rose water. Add heavy cream one tablespoon at a time until you reach a smooth, pipeable consistency.
  10. Once cakes are completely cool, place one layer on a serving plate. Spread a layer of buttercream over the top. Place the second layer on top.
  11. Frost the entire cake with a thin crumb coat and chill for 15 minutes. Apply the final layer of frosting.
  12. Use a piping bag fitted with a star tip (like Wilton 1M) to pipe buttercream roses onto the top and sides of the cake.
  13. Garnish with fresh raspberries and edible rose petals before serving.

Notes

  • For an intense rose flavor, increase the rose water in the cake batter to 1 1/2 teaspoons, but taste carefully as rose water can become overpowering quickly.
  • If you want to make this a Neapolitan cake, divide the batter into three portions and flavor one with cocoa powder, one with strawberry extract, and leave one plain vanilla.
  • To achieve the best buttercream roses, make sure your frosting is slightly stiff; if it is too soft, the piped roses will lose their shape.

Nutrition

Find it online: https://pureplatepath.com/rose-cake-raspberry-layer-cake-buttercream-roses/