buttercream rose cake

Super-moist vanilla cake wrapped in strawberry buttercream and topped with buttercream roses. This cake is delicious even if it isn't your child's birthday!

Smash Cakes

all-purpose flour (426 grams)

sugar (456 grams)

tsp baking powder (heaping 6 grams)

tsp baking soda (heaping 2 grams)

tsp kosher salt

butter (352 grams, unsalted, room temperature or melted)

whole milk (240 milliliters, warm)

sour cream (240 milliliters, room temperature)

tbsp vanilla extract (20 grams)

vanilla bean paste

lb confectioner's sugar (924 grams)

unsalted butter (565 grams, room temperature)

tbsp strawberry preserve (strained)

kosher salt

vanilla extract

matcha powder

pink gel food coloring

Preheat oven to 350F. Butter and flour four 6-inch cake pans. Soak baking strips in water.

Sift dry ingredients (including sugar). Whisk to combine.

In another bowl, whisk together wet ingredients.

Combine wet and dry mixtures. Whisk until combined. If the batter is lumpy, it’s okay!

Add damp baking strips to the cake pans.

Evenly distribute batter into pans. I like to use a kitchen scale for precision.&nbsp;This recipe makes enough batter for six layers. You can either use the extra batter for cupcakes or freeze the layers for another cake!

Bake for about 35 - 40 minutes or until the centers are set and springy to the touch.&nbsp;

For the Cakes:

In a stand mixer, cream the butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Reserve about 1 cup of the white buttercream for the roses and green leaves.

Add in strained strawberry preserves to the remaining buttercream. Mix until combined.

Transfer the strawberry buttercream to a piping bag and snip off the tip.

Use food coloring to dye the buttercream different shades of pink for the flowers. Use matcha powder to dye some green for the leaves.&nbsp;

For the American Buttercream:

Cut a square of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a piping nail.

For the roses, pipe a small cone of very thick buttercream in the middle of the square.

Use a 120 and 122 tip to make the petals.&nbsp;

For the Flowers:

Pipe the strawberry buttercream between each layer.

Crumb coat the cake and smooth with a scraper.

Pipe a thin layer of plain white buttercream on the outside of the cake. Even out with a hot scraper and offset spatula. Chill for about 30 minutes.

Pipe a ring of buttercream on the top of the cake.

Use scissors to transfer roses to the ring.

Pipe in leaves to create dimension.

For the Assembly:

https://www.youtube.com/watch?v=G9t2z89Xjbg

How to Make a Smash Cake
Full Recipe: https://preppykitchen.com/smash-cakes/

What could be more exciting than a first birthday? Two first birthdays!! My twins turned one and you know I went all out for their smash cakes! I made my favorite vanilla cake but this time as a two layer cake with nice mega-fluffy layers and then covered it in a simple but delicious strawberry buttercream and of course I had to top it with beautiful buttercream roses. Sorry boys, you're getting pink cakes!



UPDATE: Milk and sour cream should equal 1 cup or 240ml.

How to Make a Smash Cake

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The most viewed buttercream rose cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Smash Cakes

The most viewed buttercream rose cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine