Roses Cake

A light, buttery layer cake frosted with piped buttercream roses — that’s what this recipe delivers. It’s simple enough for a weeknight bake but elegant enough for birthdays, showers, and afternoon tea. The crumb is tender, not too sweet, and it takes color and flavor well when you pipe roses on top. If you’re planning a brunch spread, this cake plays nicely with lighter breakfast fares like Cinnamon Swirl Pancakes, giving guests a sweet variety without heavy richness.

Why you’ll love this cake

This is a classic, unfussy cake that’s forgiving and customizable. With pantry-stable ingredients and straightforward technique, you’ll get consistent results even if you don’t bake often. The soft crumb holds up to thick buttercream so the piped roses look full and professional. Make it for:

• Birthdays and baby showers — the floral look is celebratory without being over-the-top.
• Afternoon tea or brunch — slice thinly for a light dessert.
• Practice piping — the surface is ideal for trying different rose tips and colors.

“I made this for a last-minute tea party and everyone thought I’d bought it. The buttercream roses looked like bakery work — so pretty and surprisingly easy.” — home baker

Preparing Roses Cake

Here’s what to expect before you begin: you’ll cream butter and sugar, beat in eggs and vanilla, then fold in the dry ingredients alternating with milk. The batter goes into two 9-inch pans and bakes in about 25–30 minutes. After cooling, a generous layer of buttercream is applied and roses are piped with a star or petal tip. Give yourself about 1.5–2 hours total including cooling and decorating time.

What you’ll need

• 2 cups (240 g) all-purpose flour
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (115 g) unsalted butter, softened (room temperature)
• 1 cup (240 ml) milk (whole milk gives best texture; 2% is fine)
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• Buttercream frosting (enough for crumb coat and piping; see notes)
• Food coloring for roses (gel colors give vibrant hues without thinning buttercream)

Ingredient notes and substitutions:

• For a lighter crumb, substitute 1/4 cup of the flour with cake flour.
• For dairy-free: use a vegan butter and unsweetened plant milk; texture will be slightly different.
• For less sugar, reduce sugar by up to 1/4 cup, but expect a slightly denser crumb.
• If you prefer a citrus twist, swap 1 tsp vanilla for 1 tbsp lemon or orange zest + 1/2 tsp extract.

Step-by-step instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment.
2. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–5 minutes with an electric mixer. This aeration helps the cake rise.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Stop and scrape the bowl so everything is evenly incorporated.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry mixture to the creamed mixture in three additions, alternating with the milk: flour, milk, flour, milk, finishing with flour. Mix on low speed and stop as soon as the batter is uniform — overmixing develops gluten and makes the cake tough.
6. Divide batter evenly between the prepared pans and smooth the tops with an offset spatula.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate pans halfway through if your oven has hot spots.
8. Let cakes cool in the pans for 10 minutes. Run a knife around the edges, invert onto wire racks, and remove parchment. Cool completely before frosting.
9. Prepare a stable buttercream (classic American or Swiss Meringue). Apply a thin crumb coat, chill 15–20 minutes, then pipe roses using a piping bag fitted with your chosen tip (see Tips). Color portions of the frosting as desired and decorate.
10. Slice and serve.

Best ways to enjoy it

Serve thin slices at tea time or thicker wedges at dessert. For brunch gatherings, offer fruit, light yogurt, and pancakes — the cake balances richer syrups and fried breakfasts; try serving alongside Fluffy Flapjacks for a crowd-pleasing sweet table. Presentation ideas:

• Place the cake on a pedestal and surround with fresh berries.
• Pipe roses in two alternating colors for a two-tone bouquet effect.
• For parties, cut into small squares and top each with a mini buttercream rose for easy finger-food servings.

Storage and reheating tips

• At room temperature: Store frosted cake under a cake dome for up to 2 days in a cool, dry place. Avoid direct sunlight.
• Refrigeration: If your buttercream contains dairy or if your kitchen is warm, refrigerate the cake in an airtight container up to 5 days. Bring to room temperature 30–60 minutes before serving so the buttercream softens.
• Freezing: Wrap unfrosted layers tightly in plastic and foil and freeze up to 2 months. Thaw in the fridge overnight, then bring to room temperature before frosting. You can also freeze a fully frosted cake for up to a month — thaw slowly in the fridge to reduce condensation.
• Reheating: Cakes are eaten at room temp; if you prefer warm slices, microwave single slices for 8–12 seconds per slice on a microwave-safe plate (be careful with frosted slices — the buttercream will soften).

Pro chef tips

• Bring eggs, milk, and butter to room temperature for better emulsion and volume.
• Use an accurate scale if possible — baking is chemistry and weights are more reliable than cups.
• Don’t overbeat after adding flour. Mix until just combined.
• To level layers for neat stacking, chill baked layers for 30 minutes and use a serrated knife or cake leveler.
• For stable roses that hold shape at room temperature, use an American buttercream with a higher ratio of powdered sugar; for silky roses, Swiss or Italian meringue buttercream is smoother but softer.
• Common piping tips: Wilton 1M makes quick rosettes; for more realistic flat-petaled roses, use a petal tip (Wilton 104) and rotate the flower as you pipe.

Creative twists

• Lemon-rose: Add 1 tbsp lemon zest to the batter and a teaspoon of lemon juice to the buttercream.
• Chocolate ribbon: Brush each layer with a thin chocolate ganache before stacking for a ribbon of chocolate in each slice.
• Cupcake version: Divide batter into a lined muffin tin and reduce baking time to 16–18 minutes. Pipe mini roses on cooled cupcakes.
• Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if the blend lacks it. Texture will be slightly different.
• Vegan adaptation: Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), vegan butter, and plant milk. Expect a slightly denser crumb.

Common questions

Q: Can I make the cake a day ahead?
A: Yes. Bake the layers and wrap them well. Keep unfrosted layers at room temperature overnight or in the fridge. Frost the next day for best texture and decoration.

Q: What buttercream is best for piping roses?
A: For sturdy roses that hold detail, an American buttercream (butter + powdered sugar + a little milk) or a stabilised Swiss/Italian buttercream works. If it’s hot, refrigerate roses briefly to firm them before transport.

Q: My cake came out dry — what went wrong?
A: Common causes: overbaking, overmixing, or using cold ingredients (which can hinder proper creaming). Check oven temperature with an oven thermometer and remove layers the moment a toothpick shows a few moist crumbs.

Q: Can I make cupcakes instead?
A: Absolutely. Fill liners 2/3 full and bake 16–18 minutes. Pipe one rose per cupcake for a delightful treat.

Q: Is it okay to color the buttercream?
A: Yes — use gel or paste food coloring to avoid thinning the frosting. Add color sparingly and build up to the shade you want.

Q: How long do piped roses last?
A: Against light handling and at cool room temperature, buttercream roses last 1–2 days. If storing longer, refrigerate and let come to room temperature before serving.

If you want a printable checklist or conversion to metric-only measures, tell me which you prefer and I’ll format it for you.

Roses Cake

A light, buttery layer cake frosted with piped buttercream roses, perfect for celebrations and tea time.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 300 kcal

Ingredients

  

For the Cake

• 2 cups all-purpose flour For a lighter crumb, substitute 1/4 cup with cake flour.
• 1.5 cups granulated sugar Reduce by up to 1/4 cup for less sweetness.
• 0.5 cups unsalted butter, softened Bring to room temperature for better emulsion.
• 1 cup milk Whole milk gives best texture; 2% is fine.
• 3.5 tsp baking powder
• 0.5 tsp salt
• 1 tsp vanilla extract Can substitute with lemon or orange zest for a twist.
• 4 large eggs Bring to room temperature.

For the Buttercream Frosting

• Buttercream frosting Enough for crumb coat and piping.
• Food coloring for roses Gel colors yield vibrant hues without thinning.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line bottoms with parchment.
• In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–5 minutes with an electric mixer.
• Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Add the dry mixture to the creamed mixture in three additions, alternating with the milk: flour, milk, flour, milk, finishing with flour. Mix on low speed until the batter is uniform.

Baking

• Divide batter evenly between the prepared pans and smooth the tops with an offset spatula.
• Bake for 25–30 minutes, until a toothpick inserted comes out clean.
• Let cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.

Frosting and Decorating

• Prepare a stable buttercream and apply a thin crumb coat, chill for 15–20 minutes.
• Pipe roses using a piping bag fitted with your chosen tip, coloring portions of the frosting as desired.
• Slice and serve the cake.

Notes

Store frosted cake in a cool, dry place under a cake dome for up to 2 days at room temperature or in the fridge for up to 5 days if it contains dairy. For freezing, wrap unfrosted layers tightly and freeze for up to 2 months.

Keyword Buttercream Roses, Celebration Cake, Layer Cake, Tea Time Dessert