Elegant, soft, and perfect for celebrations—a classic sponge cake wrapped in delicate buttercream roses.
This Buttercream Rose Cake is as beautiful as it is delicious. With a moist vanilla sponge base and a creamy buttercream frosting, it's decorated with piped yellow roses and green leaves, topped off with butterfly decorations for an enchanting finish.
π§ Ingredients
For the Cake Layers:
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200g all-purpose flour
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200g granulated sugar
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200g unsalted butter, softened
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4 large eggs (approx. 200g total)
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10g baking powder
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5g vanilla extract
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100g milk
For the Buttercream Frosting:
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250g unsalted butter, softened
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500g powdered sugar
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5g vanilla extract
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30g milk or heavy cream
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Yellow food coloring (as needed)
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Green food coloring (for leaves)
Optional Decoration:
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Edible butterfly toppers
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Piping bags with star or rose tips
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Leaf piping tip
π©π³ Instructions
β Step 1: Prepare the Cake Batter
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Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, sift together the flour and baking powder.
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Gently fold the dry ingredients into the butter mixture, alternating with milk, until fully combined.
β Step 2: Bake the Cake
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Divide the batter evenly between the two prepared pans.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
β Step 3: Make the Buttercream Frosting
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In a large bowl, beat the softened butter until smooth and creamy.
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Gradually add the powdered sugar, beating continuously to prevent clumps.
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Add vanilla extract and milk or heavy cream, then beat until light and fluffy.
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Divide the buttercream:
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Tint the majority with yellow food coloring for the roses.
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Color a small portion green for the leaves.
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β Step 4: Assemble and Decorate
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Level your cake layers if needed. Spread a layer of yellow buttercream between the two cakes.
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Apply a thin crumb coat of yellow buttercream over the entire cake. Chill briefly to set.
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Using a piping bag fitted with a rose tip, pipe yellow roses over the top and sides of the cake.
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With a leaf tip, add green buttercream leaves between the roses.
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Place edible butterfly decorations on top for a magical finishing touch.
πΌ Tips for Perfect Roses:
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Hold the piping bag at a 90° angle to the cake.
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Start from the center and work in a circular motion outward.
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Use steady pressure for even, smooth petals.
π Final Thoughts
This Buttercream Rose Cake is a showstopping centerpiece for birthdays, Mother’s Day, bridal showers, or any special occasion. With its tender crumb and beautifully piped yellow roses, it’s as much a visual delight as it is a treat to eat.
Elegant, floral, and full of charm—slice, serve, and celebrate in style! πΉπ¦πT