Rosette Cake
The rosette cake is a visually stunning dessert featuring buttercream piped into elegant rosette designs. Perfect for celebrations or as a show-stopping centerpiece, this cake combines artistry and flavor effortlessly.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
For the Buttercream:
- 1 ½ cups unsalted butter softened
- 6 cups powdered sugar
- 2 –4 tbsp milk
- 1 tsp vanilla extract
- Gel food coloring optional
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, combine flour, baking powder, and salt.
- Cream butter and sugar until fluffy, then add eggs and vanilla. Gradually add the dry ingredients and milk, alternating between the two.
- Divide the batter evenly into the pans and bake for 25–30 minutes. Let cool completely.
- For the buttercream, beat butter until creamy. Add powdered sugar, milk, and vanilla, adjusting consistency as needed.
- Apply a crumb coat to the cake and chill. Fill a piping bag with buttercream and use a star tip to pipe rosettes in a spiral pattern over the cake.
- Decorate with additional touches, if desired, and serve.