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Elegant Raspberry Rose Layer Cake with Buttercream Rosettes

A close-up slice of a layered rose cake featuring vanilla sponge and pink filling, topped with piped pink frosting.
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Bake this elegant raspberry rose cake featuring fragrant rosewater-infused layers and fresh raspberry filling, finished with beautiful buttercream rosettes. This showstopper dessert is perfect for romantic occasions or special celebrations.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 2 teaspoons rosewater
  • 1/2 cup fresh raspberries, lightly mashed
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon rosewater (for frosting)
  • 1–2 tablespoons heavy cream (for frosting)
  • Red food coloring (optional, 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 medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and 2 teaspoons of rosewater.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined.
  5. Gently fold in the lightly mashed fresh raspberries. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the buttercream: Beat the 1 cup of softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the 1 teaspoon of rosewater and heavy cream until the frosting is smooth and spreadable. Add a drop of red food coloring if you desire a pink hue.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of buttercream over the top. Spoon the remaining mashed raspberries (or a thin layer of raspberry jam) over the buttercream. Top with the second cake layer.
  10. Frost the entire cake with the remaining buttercream.
  11. Decorate the cake using a piping bag fitted with a star tip (like a Wilton 1M) to pipe buttercream rosettes over the top and sides for a beautiful rose effect.
  12. Chill the cake for at least 30 minutes before slicing and serving.

Notes

  • For intense rose flavor, use high-quality culinary-grade rosewater.
  • If you prefer a stronger raspberry flavor in the filling, use a thick raspberry jam instead of just mashed berries between the layers.
  • Practice your rosette piping technique on parchment paper before decorating the final cake.

Nutrition

Find it online: https://mayaplate.com/rose-cake-raspberry-rosette-layer-recipe/