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Strawberry Rose Layer Cake with Buttercream Rosettes

A tall slice of layered rose cake showing alternating vanilla and pink filling layers, topped with white frosting rosettes.
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You will make a visually stunning layer cake featuring delicate rose flavor infused into the sponge and topped with beautiful, piped buttercream roses. This elegant dessert is perfect for celebrations.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water or rose essence
  • 1/2 cup strawberry puree (from fresh strawberries)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1/2 teaspoon rose water or rose essence (for frosting)
  • Pinch of salt (for frosting)
  • Red and pink food coloring (gel preferred, 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 large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a small bowl, mix the milk, vanilla extract, and rose water.
  5. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the two bowls. Gently fold the strawberry puree into one bowl of batter until you have a pink, strawberry-flavored batter. Leave the other batter plain (or add a drop of pink coloring if desired).
  7. Pour the strawberry batter into one prepared pan and the plain/rose batter into the other pan.
  8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. 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 smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream and rose water. Add a pinch of salt. Beat until light and fluffy.
  10. Tint small portions of the buttercream with red and pink gel coloring for decorating. Keep the main batch white or pale pink.
  11. Once the cakes are completely cool, level the tops if necessary. Place one layer on your serving plate. Spread a layer of white buttercream over the top.
  12. Place the second layer on top. Frost the entire cake with a thin crumb coat of white buttercream and chill for 15 minutes.
  13. Apply the final coat of white buttercream. Use the remaining colored buttercreams and a piping bag fitted with a star tip (like Wilton 1M) to pipe rosettes across the top and sides of the cake for a visually stunning finish.
  14. Chill the cake briefly before slicing and serving.

Notes

  • For an intense rose flavor, you can brush the cooled cake layers with a simple syrup made from 1/4 cup water, 1/4 cup sugar, and 1 teaspoon of rose water before frosting.
  • If you want a more pronounced strawberry flavor in the cake layers, use strawberry milk instead of whole milk in the batter.
  • Practice piping your buttercream roses on parchment paper first to get comfortable with the technique before decorating the final cake.

Nutrition

Find it online: https://cutcooktaste.com/rose-cake-strawberry-layer-cake-buttercream-roses/