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Perfect Ombre Rose Cake Recipe with Easy Creamy Buttercream Rosettes Tutorial

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A beautiful and delicious ombre rose cake featuring creamy buttercream rosettes that transition from soft pink to deep rose. Perfect for special occasions and beginner bakers alike.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 4 oz (115g) cream cheese, softened
  • 1 tsp pure vanilla extract (for buttercream)
  • 2–3 tbsp heavy cream
  • Gel food coloring in shades of pink and red

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a mixer bowl, beat 1 cup softened butter and 1 ¾ cups sugar on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in 1 tbsp vanilla extract.
  5. With mixer on low, add dry ingredients in three additions, alternating with 1 cup whole milk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly into three bowls. Leave one plain, tint second with light pink gel, third with deep rose color. Stir gently.
  7. Pour darkest batter into one pan, medium color into second, lightest into third. Bake each for 25-30 minutes or until toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  9. Beat 1 cup softened butter and 4 oz cream cheese until smooth. Gradually add 4 cups powdered sugar, mixing on low. Add 1 tsp vanilla and 2-3 tbsp heavy cream, beat on high until fluffy.
  10. Divide buttercream into three bowls. Leave one plain, tint second light pink, third deep rose to match cake layers.
  11. Place darkest cake layer on serving plate, spread thin layer of matching buttercream on top. Repeat with medium and light layers.
  12. Fit piping bag with Wilton 1M tip. Pipe rosettes starting with lightest color at base, medium pink in middle, deep rose on top to create ombre effect.
  13. Smooth any gaps with leftover buttercream. Chill cake for 30 minutes before serving.

Notes

[‘Use room temperature ingredients for best results.’, ‘Beat butter and sugar well to trap air for fluffiness.’, ‘Avoid overmixing after adding flour to prevent tough crumb.’, ‘Test oven temperature with thermometer to avoid under or overbaking.’, ‘Practice piping technique on parchment before decorating cake.’, ‘Chill cake layers slightly before frosting to reduce crumbs.’, ‘Gel food coloring preferred for vibrant colors without thinning buttercream.’, ‘Buttercream can be chilled and re-whipped if runny.’]

Nutrition

Keywords: ombre rose cake, buttercream rosettes, birthday cake, easy cake recipe, creamy buttercream, cake decorating, special occasion cake

Find it online: https://islatable.com/perfect-ombre-rose-cake-recipe-with-easy-creamy-buttercream-rosettes-tutorial/