Elegant, Moist Cake Covered in Stunning Rosette Buttercream
With a classic vanilla or chocolate cake base and rich, smooth buttercream piped into blooming roses, this show-stopping dessert is as gorgeous as it is delicious.
Part 1: Ingredients
For the Cake (Two 8-inch layers):
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk (room temperature)
For chocolate cake, replace ½ cup flour with ½ cup unsweetened cocoa powder.
For the Buttercream Frosting:
- 1½ cups (3 sticks) unsalted butter, softened
- 5–6 cups powdered sugar, sifted
- 2–4 tablespoons heavy cream or milk
- 1 tablespoon vanilla extract
- Gel food coloring of choice (for rose design)
- Pinch of salt