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Elegant Raspberry Rose Layer Cake with Buttercream Rosettes

A close-up of a slice of light sponge rose cake with pink raspberry swirls and pink piped frosting, topped with gold flakes.
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Create a beautiful, fragrant layer cake featuring delicate rose essence and fresh raspberry flavor, finished with piped buttercream roses. This recipe provides clear steps for a showstopping dessert perfect for special occasions.

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 unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 teaspoon pure rose water
  • 1/2 cup fresh or frozen raspberries, lightly crushed
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon pure rose water (for frosting)
  • 1 tablespoon milk or heavy cream (for frosting)
  • Pink food coloring (optional, 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 this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar 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. Alternate adding the dry ingredients and the rose milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the lightly crushed raspberries.
  7. Divide the batter evenly between the prepared cake 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 incorporated. Add 1 teaspoon of rose water and 1 tablespoon of milk or cream. Beat on medium-high speed until light and fluffy. Add pink food coloring if desired for decoration.
  10. Once the 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.
  11. Frost the entire cake with the remaining buttercream. Use a piping bag fitted with a star tip (like Wilton 1M) to pipe rosettes or rose shapes over the top and sides of the cake for decoration.

Notes

  • For the best rose flavor, use high-quality rose water intended for culinary use.
  • If you use frozen raspberries, do not thaw them before folding them into the batter.
  • To achieve a smooth finish before piping rosettes, chill the frosted cake for 15 minutes.

Nutrition

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