Buttercream Rose Cake🎂🌹, beautifully decorated with yellow frosting in intricate rose patterns and topped with delicate butterfly decorations.
Here’s a recipe for a basic buttercream rose cake in grams:
Ingredients
For the cake:
200g all-purpose flour
200g granulated sugar
200g unsalted butter (softened)
4 large eggs (approx. 200g)
10g baking powder
5g vanilla extract
100g milk
For the buttercream frosting:
250g unsalted butter (softened)
500g powdered sugar
5g vanilla extract
30g milk or heavy cream
Yellow food coloring (as needed)
Green food coloring (for leaves, as needed)
Instructions
1.Preheat the oven to 180°C (350°F). Grease and line two 8-inch round cake pans.
2.Cream together butter and sugar until light and fluffy.
3.Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4.Sift together flour and baking powder, then fold into the butter mixture alternately with milk.
5.Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6.Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
7.For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, beating until smooth.
8.Add vanilla extract and milk or heavy cream, and beat until light and fluffy. Divide the buttercream and add yellow food coloring to the majority and green food coloring to a small portion for the leaves.
9.Fill and frost the cake with yellow buttercream, using a piping bag fitted with a rose tip to create the rose patterns. Use green buttercream to add leaves around the roses.
10.Decorate with butterfly toppers, if desired.