Raspberry Rose Layer Cake

Ingredients (Serves 10–12)

Vanilla Sponge Cake

• 2½ cups (315 g) all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

• ¾ cup (170 g) unsalted butter, softened

• 1½ cups (300 g) granulated sugar

• 4 large eggs

• 2 tsp vanilla extract

• 1 cup (240 ml) whole milk

Raspberry Filling

• 2 cups (250 g) fresh or frozen raspberries

• ⅓ cup (65 g) granulated sugar

• 1 tbsp lemon juice

• 2 tsp cornstarch

• 2 tbsp water

Rose Buttercream

• 1 cup (225 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar

• 2–3 tbsp heavy cream

• 1 tsp vanilla extract

• ½–1 tsp food-grade rose water

• A drop of pink food coloring (optional)

Pink Mirror Glaze

• ½ cup (120 ml) heavy cream

• 6 oz (170 g) white chocolate, finely chopped

• Pink gel food coloring

• 1 tsp corn syrup (optional, for extra shine)

Decoration

• Freeze-dried raspberry pieces

• Dried edible rose petals

• Powdered sugar for dusting

Instructions

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C).

2. Grease and line three 8-inch round cake pans.

3. Whisk together flour, baking powder, and salt.

4. Cream butter and sugar until light and fluffy.

5. Beat in eggs one at a time, then add vanilla.

6. Alternate adding the dry ingredients and milk.

7. Divide evenly among the pans.

8. Bake for 22–26 minutes.

9. Cool completely.

Step 2: Make the Raspberry Filling

1. Combine raspberries, sugar, and lemon juice in a saucepan.

2. Simmer for about 8 minutes.

3. Stir in cornstarch mixed with water.

4. Cook until thick.

5. Cool completely.

Step 3: Prepare the Buttercream

1. Beat butter until creamy.

2. Gradually add powdered sugar.

3. Mix in cream, vanilla, and rose water.

4. Beat until smooth and fluffy.

Step 4: Assemble

1. Place the first cake layer on a serving plate.

2. Spread a layer of rose buttercream.

3. Add a thin layer of raspberry filling.

4. Repeat with the remaining cake layers.

5. Apply a thin crumb coat and chill for 30 minutes.

6. Frost the cake smoothly with the remaining buttercream.

Step 5: Pink Glaze

1. Heat the heavy cream until steaming.

2. Pour over the white chocolate.

3. Stir until smooth.

4. Add pink coloring and corn syrup.

5. Let cool to about 90°F (32°C) before pouring over the chilled cake.

Step 6: Decorate

• Sprinkle freeze-dried raspberry crumbs around the top.

• Scatter edible dried rose petals.

• Finish with a light dusting of powdered sugar.

Prep Time

• Prep: 45 minutes

• Bake: 25 minutes

• Chill & Decorate: 1½ hours

• Total: About 2 hours 40 minutes

Nutrition (Approx. Per Slice)

• Calories: 520

• Protein: 6 g

• Carbohydrates: 64 g

• Fat: 27 g

• Sugar: 46 g

Tips

• Use cake flour instead of all-purpose flour for an extra-soft, bakery-style crumb.

• Chill the cake before pouring the glaze to achieve a smooth, glossy finish.

• Add the rose water gradually—a little goes a long way.

• Strain the raspberry filling if you prefer a perfectly smooth texture.

• Refrigerate for 20–30 minutes before slicing for clean, even layers.

Why You'll Love This Recipe

This Raspberry Rose Layer Cake pairs tender vanilla sponge with vibrant raspberry filling, delicate rose-scented buttercream, and a silky pink mirror glaze. The combination of floral notes, tart berries, and creamy frosting creates an elegant dessert that's perfect for birthdays, bridal showers, Valentine's Day, Mother's Day, or any celebration where you want a truly show-stopping cake. 🌹🍰✨