Vanilla Rose Cake
Hey, there my friends, and welcome back to another brand new recipe.
Vanilla Rose Cake
This vanilla rose cake with rose buttercream is a floral delight. A fluffy and moist vanilla cake with rosewater notes is frosted with vibrant whipped rose buttercream.
I am looking forward to a summer of events. So far there are birthday parties, weddings, cookouts, and baby showers planned and I need new and exciting cakes to bring. As the resident baker, this is my job!
Since we have missed so many events over these past few years, let’s show up in style! Show off our culinary skills with a recipe that is more detailed, and flavorful than anything you could find in a box.
This Vanilla Layer Cake with Rose Buttercream is going to be my go-to for the season and I can promise you that your guests will be floored by how beautiful this cake is and how tasty it is.
Even though this rose buttercream cake seems intimidating; I promise you that anyone can make this recipe. We begin with a classic vanilla cake base and then top it with a rose buttercream that has a floral hint that is a great combination with the vanilla flavor.
The cake is a fluffy texture that stays moist till the last slice is served. This rose layer cake can be served at your family cookout or if you are attending a baby shower; it will be a huge hit no matter where you serve it.
The elegant look makes it perfect for fancier settings but my kids would take this on a typical Saturday. Since my son isn’t a huge chocolate fan; this buttercream rose cake is one of his favorites. He loves the pink flowers more than the cake if I am being honest 🙂
Vanilla Rose Cake Ingredients
Use these ingredients to make this elegant cake.
- cake flour
- all-purpose flour
- granulated sugar
- baking powder
- kosher salt
- unsalted butter
- a few large eggs
- whole milk
- vanilla bean paste & pure vanilla extract
- rose powder
- confectioners’ sugar
- pinch of salt
How to Make Vanilla Rose Cake
Let’s walk through baking this cake. If you don’t want to see it step-by-step now you can simply scroll to the bottom of this post for the full recipe.
Combine all the dry ingredients in a stand mixer.
Increase speed to medium-low and add in your butter one at a time until everything is fully incorporated.
Add eggs one at a time and combine.
In a small bowl mix the milk, vanilla extract, and rose powder. Here’s the link to the rose powder I used.
Turn up the speed to medium and add your wet ingredients in three parts. DO NOT over mix your batter.
Fill cake pans about ¾ of the way up. Bake for about 20-25 minutes or until the toothpick comes out of the center clean.
For your frosting, you want to start by beating your butter for 8 minutes until fluffy.
In another bowl mix the milk, vanilla extract, and rose powder.
Alternate between the confectioner’s sugar and milk mixture.
Add one cake to your cake stand and cover the top with rose buttercream.
Top with the second cake and completely cover the top and sides with frosting.
Slice and serve!
See I told you that this recipe isn’t difficult! The flavor is smooth and subtle and is a great conversation starter.
How to Store Vanilla Rose Cake
You can store buttercream cakes in an airtight container at room temperature for 2-3 days or 3-4 days in the refrigerator. You can also store this cake in the freezer for up to 3 months.
More Cake Recipes to Try
If you love this Vanilla Layer Cake with Rose Buttercream then you should check out these:
- Strawberry Naked Cake with Rose Buttercream
- Rosewater Pavlova with Strawberries, and Pistachio
- Apricot Rose Pound Cake
- Blackberry Layer Cake
- Coconut Blueberry Layer Cake
What do you think of this Vanilla Layer Cake with Rose Buttercream? Is this a recipe you would try and if so, where would you serve it?
If you share across social media make sure to tag #aclassictwist so I can see your beautiful creations come to life.
Happy baking friends!
Vanilla Rose Cake Recipe
For the Cake:
- 1 cup cake flour, sifted
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter cut into 1-inch cubes, room temperature
- 2 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon rose powder, optional
For the Frosting:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- 2-3 tablespoons of milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon rose powder (or more to taste)
- pinch of salt
- Preheat the oven to 325 degrees F. Grease four 6 x 2-inch cake pans or two 8-inch cake pans with baking spray. Line with parchment and grease the parchment.
- In the bowl of an electric mixer, combine the dry ingredients and mix on low speed until well blended.
- Increase speed to medium-low and add the cubes of butter, one at a time mixing each one for a few seconds before adding the next. Mix until there are no large chunks.
- Add the eggs, one at a time, and mix well between each addition. In a small mixing bowl, whisk together the milk, vanilla extract, and rose powder, if using. Increase mixer speed to medium and add in the wet ingredients in 3 parts, mixing until incorporated and scraping down the bowls after each addition. DO NOT overbeat otherwise, you will end up with dense cakes.
- Divide batter into prepared cake pans, filling each about ⅔ full. Bake cakes until a toothpick inserted into the center come out clean, 20-25 minutes. Let cakes cool in a pan for at least 10 minutes before inverting onto wire cooling racks. Let cool on the cooling rack completely before frosting.
- Once cool, shave off the top of each cake if domed, using a wire cake cutter or serrated knife. You want to make sure your cake has an even layer for stacking.
- Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy.
- In a small bowl, whisk together the milk, vanilla extract, and rose powder. Alternate the confectioner's sugar and the milk mixture and mix on low speed for 1 minute until combined. Then increase speed to medium and mix for 6 minutes until the frosting is light, creamy, and fluffy.
- Place one layer of cake on a cake stand or serving platter. Spread about ½ cup of frosting over the top using an offset spatula.
- Top with another layer of cake and repeat until you get to your final layer. Top with the final layer of cake. Frost cake with a thin crumb coat of buttercream. Smooth as much as you can.
- Final coat the coat with the frosting and decorate as desired.
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Amount Per Serving: Calories: 475Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 56mgSodium: 239mgCarbohydrates: 104gFiber: 1gSugar: 80gProtein: 5g