Birthdays are awesome. I am one of those people who love to celebrate. This year, I was lucky enough to ring in 26 with a couple of friends in Chicago. Before that, I had a small dinner with family. Still feeling impressed with myself for the lemon elderflower royal wedding cake I made from scratch, I decided to make a go at it for my birthday cake. Being who I am, I chose to make a rosé-inspired cake. I wanted to add a little fruity flair to it, so I made a raspberry rosé cake.
When I went to find a recipe online there was a surprising lack of rosé recipes + none for a rosé raspberry cake recipe. So with a little winging it, I meshed together my previous recipe + a few recipes for champagne cake + buttercream. Not only is this a raspberry rosé cake, it also features rosé buttercream. I may have gone a *little* overboard decorating mine, but you can keep yours as simple as you want. The ingredients below make a double layer cake.
- Large mixing bowl
- Hand or stand mixer
- Two 6″ round baking pans
- Large serrated knife
- Silicon pastry brush
- Plastic Spatula
- Baking kit (optional)
Raspberry Rosé Cake Ingredients:
- 2 cups flour
- 1 2/3 cups sugar
- 2 1/2 teaspoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup soften butter
- 1 cup whole milk
- 4 egg whites
- 1 teaspoon vanilla extract
- 3/4 cup rosé
- 1/3 cup water
- 1 1/2 cup raspberries (fresh or frozen)
- 2 cups of rosé buttercream (recipe below)
- Optional decorations: pink gel, pearls, sanding sugar
Preheat oven 350º. Puree 1 cup of raspberries in a blender. Strain out seeds. Add milk + vanilla extract then set aside. Beat butter until light and fluffy at medium speed (~3 minutes). Sift flour, 1 1/3 cup sugar, baking powder, and salt into a large mixing bowl then add to butter at low-speed. Mix until fluffy. With mixer still running on low, slowly pour in in raspberry mixture. Add egg whites one at a time with mixer on medium. Check for pockets of flour and streaks before pouring into greased baking pans. If you have any left over, pour into cupcake tin! Bake at 350º for 25-30 minutes. Check with toothpick. Allow cake to cool in pans.
While cake cools, add remaining sugar + water in microwave safe bowl. Heat sugar/water mixture for two minutes stirring at one minute mark. Once all sugar is mixed, add in rosé to create a syrup. Level out cakes with a large serrated knife once cool. With silicon brush, soak cake in rosé syrup (you don’t have to use it all). Allow cake to soak in syrup for 20 minutes. Let the decorating begin!
Once the syrup is absorbed, add a layer of buttercream to the top of one cake layer. Stack the raspberry rosé cake layers + cover with buttercream. Use spatula + rotating cake plate to ensure smooth application (I used this one). Once the cake is iced, decorate to your desire, I added pink gel to my remaining buttercream to alter the color + used pearls to add a little sparkle to the cake. I would have used white sanding sugar, but I couldn’t find any! Place in refrigerator for 20 minutes before serving.
Whether you make a raspberry rosé cake or just vanilla, this boozy buttercream is the perfect addition.
- 4 cups powdered sugar
- 1 cup rosé
- 1/4 tsp vanilla extract
- 1 1/4 cups unsalted butter
- 1 cup shortening
- 1/4 cup whole milk (optional)
Bring rosé to a boil in a small saucepan on medium-high heat until reduced to about 1/2 cup (8-10 minutes).
Immediately pour over sugar in mixing bowl and allow sugar to dissolve. Allow to cool, then add vanilla extract.
Add butter + shortening while beating on low until mixture is creamy.
If buttercream is not desired consistency, add milk a tsp at a time until it is spreadable.
Makes roughly 4 cups.