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Elegant Raspberry Rose Layer Cake with Rosewater Buttercream

A perfect slice of layered rose cake featuring vanilla sponge, pink jam filling, and piped pink frosting topped with dried rosebuds.
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Create a showstopping dessert with this Raspberry Rose Layer Cake. This recipe combines light, fluffy cake layers infused with delicate rosewater, filled with fresh raspberry preserves, and frosted with stable rosewater buttercream. It is a perfect special occasion dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon rosewater (for cake batter)
  • 1 cup fresh or frozen raspberries
  • 1/2 cup granulated sugar (for preserves)
  • 1 tablespoon lemon juice (for preserves)
  • 1 cup (2 sticks) unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar, sifted
  • 1 teaspoon rosewater (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • 1–2 tablespoons milk or heavy cream (as needed for consistency)
  • Optional: Pink food coloring, fresh raspberries, dried rose petals for 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. Make the cake batter: In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, cream the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Mix in the vanilla extract and 1 teaspoon of rosewater.
  5. Alternate adding the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix 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. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Make the raspberry preserves: Combine the raspberries, 1/2 cup sugar, and lemon juice in a small saucepan. Bring to a simmer over medium heat, mashing the berries slightly. Cook for about 10 minutes until thickened. Remove from heat and let cool completely.
  8. Make the rosewater buttercream: In a large bowl, beat the 1 cup of softened butter until smooth. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high. Beat until light and fluffy.
  9. Add 1 teaspoon rosewater and 1 teaspoon vanilla extract. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency. Add a drop of pink food coloring if desired for a subtle color.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a thin layer of buttercream over the top, then spread a generous layer of the cooled raspberry preserves over the buttercream.
  11. Top with the second cake layer. Frost the top and sides of the entire cake with the remaining buttercream.
  12. Decorate the cake using a piping bag fitted with a star tip to create buttercream roses or rosettes on top. Garnish with fresh raspberries or dried rose petals.

Notes

  • For the best rose flavor, use high-quality pure rosewater. A little goes a long way.
  • If you want a very tall layer cake, you can use three 6-inch pans instead of two 8-inch pans. Adjust baking time slightly.
  • To pipe realistic roses, use a large open star tip (like Wilton 1M) and ensure your buttercream is firm enough to hold its shape.
  • This cake tastes best when assembled a few hours before serving, allowing the flavors to meld.

Nutrition

Find it online: https://tastethisplate.com/raspberry-rose-layer-cake-rose-cake/