A Buttercream Rose Cake is a beautifully decorated dessert that brings elegance to any celebration. Known for its intricate, yet surprisingly simple, rose designs made with buttercream frosting, this cake is perfect for birthdays, weddings, and other special occasions. The technique of creating buttercream roses involves a few essential tools and a bit of practice, but the end result is a cake that looks as if it came from a professional bakery. Whether you’re a novice baker or an experienced cake decorator, this guide will walk you through the steps to create a stunning buttercream rose cake that will impress your guests and make any event memorable.
Ingredients for Buttercream Rose Cake
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 2 teaspoons vanilla extract
- Food coloring (optional, for colored roses)
- Piping bags and tips (especially a star tip and leaf tip)
For Decorating:
- Fresh or edible flower petals (optional, for additional decoration)
How to Make Buttercream Rose Cake
Prepare the Cake
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Buttercream Frosting
- Beat the Butter: In a large mixing bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Incorporate Cream and Vanilla: Add the heavy cream (or milk) and vanilla extract. Beat on high speed until the frosting is light and fluffy. If the frosting is too thick, add a bit more cream. If too thin, add more powdered sugar.
- Color the Frosting (Optional): Divide the frosting into separate bowls if you want to use different colors for your roses. Add food coloring to each bowl and mix until you achieve the desired shade.
Assemble and Decorate the Cake
- Level the Cakes: Use a serrated knife to level the tops of the cooled cakes, if necessary, to ensure they are even.
- Frost the Cake: Place one cake layer on a serving plate or cake board. Spread a layer of buttercream frosting over the top. Place the second cake layer on top and frost the entire cake with a thin crumb coat of buttercream. Chill the cake in the refrigerator for 30 minutes to set the crumb coat.
- Create Buttercream Roses: Fit a piping bag with a star tip (such as Wilton 1M) and fill it with buttercream frosting. Start by piping a small center swirl for the rose. Then, pipe petals around the center swirl, building up the rose shape. Practice on a piece of parchment paper if you’re new to this technique.
- Decorate the Cake: Continue piping roses all over the cake, covering it with your desired pattern. Use a leaf tip to pipe green leaves around the roses if desired. Add any additional decorations, such as fresh or edible flower petals.
- Chill and Serve: Once decorated, chill the cake again for at least 30 minutes to firm up the frosting. Serve at room temperature for the best flavor and texture.
About the Main Ingredients
Butter: Unsalted butter is used in both the cake and frosting for its rich flavor and smooth texture. Make sure the butter is softened to room temperature for easy mixing.
Sugar: Granulated sugar is used in the cake to provide sweetness and structure. Powdered sugar is used in the frosting to create a smooth, spreadable consistency.
Flour: All-purpose flour is the base of the cake, providing structure and texture.
Eggs: Eggs help bind the ingredients together and contribute to the cake’s structure and moistness.
Milk: Whole milk adds moisture and richness to the cake batter.
Vanilla Extract: Adds a warm, aromatic flavor that complements the sweetness of the cake and frosting.
Food Coloring: Optional, but useful for creating colorful buttercream roses. Gel food colors are recommended for their vibrant hues and minimal impact on frosting consistency.
Piping Tips: Star tips and leaf tips are essential tools for creating the rose petals and leaves. They help in achieving the detailed decorations that make the cake look professional.
With this guide, you can create a stunning Buttercream Rose Cake that’s perfect for any special occasion. Enjoy the process of decorating and don’t be afraid to experiment with colors and designs. Happy baking!
