Buttercream Rose Cake Recipe

A Buttercream Rose Cake is a beautiful and elegant dessert that’s perfect for special occasions like weddings, birthdays, or anniversaries. This cake features delicate roses crafted from buttercream frosting, making it a show-stopping centerpiece for any celebration. While it may seem intricate, making a Buttercream Rose Cake is achievable with a bit of patience and practice. This guide will walk you through each step, from baking the cake to decorating it with stunning buttercream roses.

Ingredients for Buttercream Rose Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract

For the Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar (confectioners’ sugar)
• 2-3 tablespoons heavy cream (or milk)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Gel food coloring (optional)
• Piping bags and rose decorating tips (e.g., Wilton 1M or 2D)

How to Make Buttercream Rose Cake

1. Prepare the Cake:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
6. Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Prepare the Buttercream Frosting:

1. Beat the Butter: In a large mixing bowl, beat the softened butter on medium speed until creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed to prevent the sugar from flying out. Once all the sugar is added, increase the speed to medium and mix until combined.
3. Incorporate Cream and Flavoring: Add 2 tablespoons of heavy cream (or milk), vanilla extract, and salt. Beat on medium speed until the frosting is light and fluffy. Adjust the consistency with more cream or powdered sugar if needed.
4. Color the Frosting: If you want to color your frosting, divide it into separate bowls and add gel food coloring to each. Mix until the colors are well blended.

3. Assemble and Decorate the Cake:

1. Level the Cakes: Once the cakes are completely cooled, use a serrated knife to level the tops if they have domed. This will ensure a flat surface for decorating.
2. Frost the Cake: Place one cake layer on a serving plate or cake board. Spread a layer of buttercream frosting on top. Place the second cake layer on top and lightly press down.
3. Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator for about 30 minutes to set the crumb coat.
4. Apply Final Coat: After the crumb coat has set, apply a thicker layer of frosting over the entire cake. Smooth it out using a spatula or cake scraper.
5. Pipe the Roses: Fit a piping bag with a rose decorating tip (such as Wilton 1M or 2D). Fill the piping bag with colored buttercream. To pipe a rose, start at the center of the cake and pipe in a spiral motion, gradually working outward. Continue piping roses around the cake, varying the colors and sizes if desired.
6. Add Finishing Touches: Once the roses are piped, you can add additional decorations, such as leaves or piped borders, to enhance the overall design.

4. Chill and Serve:

1. Chill the Cake: Refrigerate the decorated cake for at least 30 minutes to set the frosting. This will make it easier to slice and serve.
2. Serve: Once chilled, slice the cake and serve it. Enjoy the compliments on your beautifully decorated Buttercream Rose Cake!

About the Main Ingredients

Unsalted Butter: Unsalted butter is the base for both the cake and the frosting. It provides richness and a creamy texture. Ensure it is softened to room temperature for easy mixing.

Powdered Sugar: Powdered sugar is used to sweeten the buttercream frosting and give it the perfect texture for piping. It dissolves easily, creating a smooth, creamy consistency.

Heavy Cream: Heavy cream (or milk) is added to the frosting to achieve the desired consistency. It helps to create a light and fluffy texture that is easy to work with.

Vanilla Extract: Vanilla extract enhances the flavor of the cake and frosting, adding a subtle sweetness and depth.

Gel Food Coloring: Gel food coloring is used to add vibrant colors to the frosting. It is highly concentrated, so only a small amount is needed to achieve the desired hue.

Piping Bags and Tips: Piping bags and tips are essential tools for decorating cakes with intricate designs. The rose decorating tip (such as Wilton 1M or 2D) helps create beautiful rose patterns.

Creating a Buttercream Rose Cake might seem daunting at first, but with this detailed guide, you’ll be able to craft a stunning and delicious cake that will impress your guests. Enjoy the process and savor the results of your beautiful creation!