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