Gorgeous Ombre Pink Rose Cake That's Surprisingly Easy to Make
This Ombre Pink Rose Cake features rich chocolate layers with raspberry jam, creating a stunning dessert that's easy to make.
Equipment
- - Oven
- - Mixing bowls
- Cake Pans
- Piping bag
- Whisk
- Spatula
Ingredients
For the Cake Layers
- 2 cups All-Purpose Flour substitute with gluten-free flour if needed
- 2 cups Granulated Sugar no direct substitute suggested
- 3/4 cup Cocoa Powder can be replaced with carob powder
- 1 tbsp Baking Powder ensure it's fresh for best results
- 1 tsp Baking Soda ensure it's fresh for best results
- 1/2 tsp Fine Salt regular salt can substitute if necessary
- 1 tbsp Instant Espresso Powder omit if caffeine sensitive
- 1 cup Buttermilk substitute with milk + vinegar if unavailable
- 1/2 cup Vegetable Oil use coconut oil or applesauce for lower fat
- 2 tsp Vanilla Extract consider using vanilla bean paste for richer taste
- 1 tbsp Vinegar lemon juice is a suitable alternative
- 4 Large Eggs use flax eggs for egg-free version
For the Buttercream Frosting
- 1 cup Unsalted Butter at room temperature
- 1/4 cup Raspberry Powder optional, can be skipped
- 4 cups Powdered Sugar no direct substitute recommended
- 1/4 cup Heavy Cream milk can be used but thickness will differ
- 1 tbsp Pink Food Coloring gel food coloring recommended
For the Optional Filling and Topping
- 1/2 cup Raspberry Jam any fruit jam can be used
- 1 cup Fresh Raspberries other berries can be substituted
Instructions
Directions
- Preheat your oven to 350°F (175°C) and prepare your cake pans. Line them with parchment paper and grease the sides.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and fine salt until well combined.
- In a separate bowl, dissolve the instant espresso powder in hot water, then add buttermilk, vegetable oil, vanilla extract, and vinegar. Mix until smooth.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Then, gently add large eggs one at a time, mixing until smooth.
- Divide the batter evenly between pans and bake for 24-27 minutes. Allow the layers to cool before freezing.
- In a mixing bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar, salt, heavy cream, and vanilla extract until smooth and fluffy.
- Separate the frosting into four bowls and color them in shades of pink using gel food coloring.
- Frost each layer with the corresponding shade of pink buttercream, and add raspberry jam and fresh raspberries if desired.
- Apply a thin crumb coat over the entire cake and chill for about 30 minutes.
- Pipe rosettes from base to top using an open star piping tip, following a light-to-dark pattern.
- Allow your decorated cake to chill in the refrigerator before slicing and serving.
Notes
Optional: Dust with edible glitter for a sparkling finish.