Buttercream Rose Cake
The Buttercream Rose Cake is a beautiful and delicious dessert that can brighten any celebration. With its soft layers and creamy frosting, this cake is perfect for birthdays, anniversaries, or any special occasion. Not only is it a feast for the eyes, but it’s also a treat for your taste buds!
Why Make This Recipe
Making a Buttercream Rose Cake is a fantastic way to show your baking skills. This recipe allows you to create stunning buttercream roses that are sure to impress your friends and family. Plus, this cake is moist and sweet, making it a crowd-pleaser for everyone. The soft vanilla flavor pairs perfectly with the colorful decorations, making it the centerpiece of any dessert table.
How to Make Buttercream Rose Cake
Ingredients:
- 300 g all-purpose flour
- 300 g granulated sugar
- 300 g unsalted butter, softened
- 6 large eggs (approx. 300 g without shells)
- 10 g baking powder
- 5 g baking soda
- 5 g salt
- 160 ml whole milk
- 10 ml vanilla extract
- 500 g unsalted butter, softened (for frosting)
- 900 g powdered sugar (icing sugar), sifted
- 60-80 ml heavy cream or milk
- 10 ml vanilla extract (for frosting)
- Yellow gel food coloring
- Green gel food coloring
Directions:
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Preheat the oven to 175°C (350°F) and grease two 8-inch cake pans. In a bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract. Gradually alternate adding the dry ingredients and milk. Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Once baked, cool them on wire racks.
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To make the buttercream, beat the softened butter in a bowl until creamy. Gradually add the sifted powdered sugar, mixing well. Then mix in the vanilla and heavy cream until you reach a piping consistency. Divide the frosting into three portions: tint one yellow, one green, and leave one plain.
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Level the cake layers with a knife if needed and stack them with buttercream in between. Apply a crumb coat of plain buttercream all over the cake and chill in the refrigerator. Once chilled, frost the entire cake with the plain buttercream.
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Finally, use a rose piping tip to pipe yellow buttercream roses on top of the cake. Use the green buttercream to pipe leaves around the roses. You can finish the look with yellow shells or rosettes at the base of the cake.
How to Serve Buttercream Rose Cake
Serve the Buttercream Rose Cake chilled or at room temperature. Slice it into wedges and pair it with a cup of tea or coffee for a delightful treat. It’s perfect for parties or a simple family gathering.
How to Store Buttercream Rose Cake
Keep the Buttercream Rose Cake covered at room temperature for up to 3 days. If you want to store it for a longer period, place it in the refrigerator for up to a week. You can also freeze it for up to a month. Just wrap it tightly to prevent freezer burn.
Tips to Make Buttercream Rose Cake
- Make sure that all ingredients, especially butter and eggs, are at room temperature for better mixing.
- Sift the powdered sugar to eliminate lumps in the frosting.
- Practice piping on a piece of parchment paper before decorating the cake to perfect your rose technique.
- If the frosting is too thick, add a little more cream or milk until you reach the desired consistency.
Variation
You can add different flavors to the cake by using almond or lemon extract instead of vanilla. Adding cocoa powder to the cake batter can give you a chocolate version of this lovely cake.
FAQs
Can I use a different type of flour?
Yes, you can try using cake flour for a lighter texture, or gluten-free flour for a gluten-free option.
How can I make it more colorful?
You can use different gel food colorings to create vibrant roses. Divide the buttercream and use multiple colors for a stunning effect.
Can I make the cake in advance?
Yes, you can bake and frost the cake a day or two ahead of your event. Just keep it covered in the refrigerator until you’re ready to serve.
