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Elegant Raspberry Rose Cake Recipe

A perfect slice of stunning rose cake featuring layers of white sponge, bright pink raspberry filling, and white frosting rosettes topped with fresh raspberries.
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Make this elegant raspberry rose cake for your next special occasion. This recipe combines fresh raspberry flavor with subtle rose essence in a light, layered cake, topped with beautiful buttercream roses.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 teaspoon rose water or rose essence
  • 1/2 cup fresh raspberry puree
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1/2 teaspoon rose water or rose essence (for frosting)
  • 1/4 cup fresh raspberries (for filling and garnish)

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 large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, vanilla extract, buttermilk, rose water, and raspberry puree.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick 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 creamy. Gradually add the powdered sugar, alternating with the heavy cream and rose water, until the frosting is smooth and spreadable.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread a thin layer of frosting, then top with a layer of fresh raspberries.
  10. Place the second cake layer on top. Frost the entire cake with the remaining buttercream.
  11. Decorate the top with piped buttercream roses (using a star tip) and fresh raspberries for garnish.

Notes

  • For the best rose flavor, use high-quality, food-grade rose water or essence.
  • To pipe buttercream roses, use a large star tip (like Wilton 1M) and hold the piping bag vertically, starting in the center and swirling outward.
  • If you want a deeper pink color, add a drop or two of red food coloring to the batter or frosting.

Nutrition

Find it online: https://delicerecipe.com/elegant-raspberry-rose-cake-recipe/