Buttercream Rose Cake

why make this recipe

This Buttercream Rose Cake is a delightful treat that brings both beauty and taste to any celebration. It’s perfect for birthdays, weddings, or simply a family gathering. The fluffy layers and creamy frosting create a wonderful combination that everyone will love. Plus, the rose decorations add a touch of elegance that makes this cake stand out. Making this cake allows you to show your creativity and baking skills while enjoying a delicious dessert.

how to make Buttercream Rose Cake

Ingredients :

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 4 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream
• Food coloring (optional)

Directions :

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another large bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time and beat well after each addition. Then mix in the vanilla extract.
5. Gradually add the flour mixture alternating with the milk, beginning and ending with the flour. Mix until just combined.
6. Divide the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cakes cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
8. For the buttercream, beat the softened butter until creamy. Gradually add powdered sugar and mix until smooth.
9. Add vanilla extract and heavy cream to reach the desired consistency.
10. If using, tint the frosting with food coloring.
11. Once cakes are completely cool, frost between layers and around the sides and top of the cake.
12. Use a piping bag to create rose decorations on top of the cake with the remaining frosting.

how to serve Buttercream Rose Cake

Serve the Buttercream Rose Cake on a beautiful platter. You can slice it into pieces and serve each piece with a scoop of ice cream or a dollop of whipped cream on the side. This cake is great on its own or paired with fresh fruit for added flavor.

how to store Buttercream Rose Cake

To store the Buttercream Rose Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to let it come back to room temperature before serving for the best taste and texture.

tips to make Buttercream Rose Cake

• Make sure all ingredients are at room temperature before starting to mix.
• Use a kitchen scale for measuring flour to ensure accuracy.
• If you’re new to decorating, practice piping the roses on parchment paper before decorating the actual cake.
• Adjust the heavy cream in the frosting to achieve your desired consistency—thicker for piping and smoother for spreading.
• Keep the cake covered to maintain its freshness and prevent it from drying out.

variation (if any)

You can add flavors to the buttercream by mixing in cocoa powder for a chocolate twist or adding lemon zest for a refreshing citrus flavor. You can also try different food coloring combinations to create unique floral designs on the cake.

FAQs

1. Can I use a different type of flour?

   • Yes, you can use cake flour for a lighter texture, but adjust the measurements slightly.

2. How can I make my rose decorations more realistic?

   • Use different piping tips and practice different techniques on parchment paper before applying them to the cake.

3. Can I freeze the cake?

   • Yes, you can freeze the layers individually. Wrap each layer well in plastic wrap and foil, and they can last in the freezer for up to three months. Just thaw in the fridge before frosting.