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Elegant Strawberry Rose Cake with Buttercream Roses

A stunning rose cake cut open to show three layers of white cake with pink filling, decorated entirely with pink buttercream roses.
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Bake this beautiful Strawberry Rose Cake featuring light, fluffy layers infused with subtle rose essence and fresh strawberry flavor, topped with stunning homemade buttercream roses. This recipe is perfect for celebrations and brings an elegant touch to your dessert table.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 teaspoon rose water
  • 1/2 cup strawberry puree (from fresh strawberries)
  • For the Buttercream Roses: 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water
  • 1–2 tablespoons milk or heavy cream
  • Pink food coloring (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 aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, mix the milk and rose water together.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the two prepared pans. Gently swirl 1 tablespoon of strawberry puree into the top of each batter layer for a marbled effect.
  7. 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.
  8. Prepare the buttercream: Beat the softened butter until smooth. Gradually add the powdered sugar, mixing on low speed until combined, then increase speed to medium-high and beat until fluffy. Add vanilla extract, rose water, and milk or cream until you reach a smooth, pipeable consistency. Add pink food coloring if desired.
  9. Once the cakes are completely cool, level the tops if necessary. Place one layer on your serving plate. Spread a layer of buttercream over the top. Place the second layer on top.
  10. Frost the entire cake with a thin crumb coat of buttercream and chill for 15 minutes. Apply the final coat of frosting.
  11. Fit a piping bag with a star tip (like a Wilton 1M) for making roses. Practice piping roses onto parchment paper first. Pipe rosettes or full roses over the top and sides of the cake for decoration.
  12. Chill the cake briefly before serving to set the buttercream.

Notes

  • For the best rose flavor, use high-quality culinary grade rose water.
  • If you want a stronger strawberry flavor, use a thicker strawberry jam between the layers instead of just puree.
  • To make your own strawberry puree, blend fresh strawberries and strain them through a fine-mesh sieve to remove seeds.
  • If you are new to piping, start by making simple rosettes around the edge of the cake first.

Nutrition

Find it online: https://carlacooking.com/rose-cake-strawberry-recipe-buttercream-roses/