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Strawberry Rose Layer Cake with Buttercream Roses

rose cake - Tasty
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You make this elegant layer cake featuring the delicate flavor of rosewater paired with fresh strawberries. This recipe focuses on creating a moist cake base and piping beautiful, realistic buttercream roses for a showstopping dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 teaspoon rosewater, high quality
  • 1/2 cup heavy cream, cold
  • 1 cup fresh strawberries, finely diced
  • For Buttercream: 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon rosewater
  • 1–2 tablespoons milk or heavy cream
  • Pink food coloring gel (optional)

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 this dry mix aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
  5. In a separate small bowl, whisk together the milk and 1 teaspoon of rosewater.
  6. Alternate adding the dry ingredients and the rosewater milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the finely diced strawberries.
  8. 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.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the buttercream. Beat the softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high.
  11. Add the vanilla extract, 1/2 teaspoon rosewater, and 1 tablespoon of milk or cream. Beat until light and fluffy. Add more liquid, one teaspoon at a time, if the frosting is too stiff. Add a tiny drop of pink gel coloring if you want a blush tone.
  12. Once the cakes are completely cool, level the tops if necessary. Place one layer on your serving plate. Spread a thin layer of frosting, then scatter a few extra diced strawberries if desired. Top with the second cake layer.
  13. Frost the entire cake crumb coat first, chilling for 15 minutes. Apply the final layer of frosting.
  14. Fit a piping bag with a star tip (like Wilton 1M) for rosettes. Fill the bag with buttercream. Pipe rosettes covering the top of the cake or around the sides, working from the outside edge inward.
  15. Chill the cake briefly before slicing and serving. This is a showstopping rose dessert.

Notes

  • Use high-quality rosewater; a little goes a long way in providing that fragrant floral note.
  • For the best piping results, your buttercream must be the correct consistency—stiff enough to hold its shape but soft enough to move easily through the tip.
  • If you want a stronger rose flavor in the cake layers, substitute 1 tablespoon of the milk with rosewater.

Nutrition

Find it online: https://kitchenslang.com/rose-cake-strawberry-rose-layer-cake-buttercream/