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Perfect Rose and Champagne Layer Cake with Buttercream Frosting

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A light and fluffy layer cake combining delicate rose aroma with festive champagne flavor, wrapped in silky smooth buttercream frosting. Perfect for special occasions and approachable enough for any baker.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • ½ cup (120 ml) champagne, preferably brut-style
  • 1 teaspoon rose water
  • 1 teaspoon vanilla extract
  • For the Buttercream Frosting:
  • 1 cup (226 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 2 to 3 tablespoons (30–45 ml) heavy cream
  • ½ teaspoon rose water
  • Pinch of salt
  • Pink gel food coloring (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. In a large bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 3 to 5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, whisk together milk, champagne, rose water, and vanilla extract.
  6. With mixer on low, alternately add dry ingredients in three parts and wet mixture in two parts, starting and ending with dry. Mix just until combined.
  7. Divide batter evenly between pans and smooth tops. Bake 25 to 30 minutes or until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to racks to cool completely, about 1 hour.
  9. For buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar one cup at a time on low speed. Add heavy cream, rose water, and salt. Increase speed to high and whip until fluffy, 3 to 5 minutes. Add pink gel coloring if desired.
  11. Place one cake layer on serving plate. Spread thick layer of buttercream on top. Place second layer on top and frost entire cake. Smooth with offset spatula.
  12. Chill cake for 20 minutes to set if desired.

Notes

Fold champagne gently into batter to keep cake light and fluffy. Let cake layers cool completely before frosting to prevent buttercream from melting. Adjust buttercream consistency with more cream or powdered sugar as needed. Use brut or extra brut champagne for best flavor. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut milk and vegan butter.

Nutrition

Keywords: rose cake, champagne cake, layer cake, buttercream frosting, floral cake, celebration cake, easy cake recipe

Find it online: https://blipflavor.com/perfect-rose-and-champagne-layer-cake-recipe-easy-homemade-buttercream-frosting-tutorial/