Rose Buttercream Cake

Our contributor, Tessa Huff, is back today with a lovely new cake recipe….

I’m usually much more of a night owl, but I find that there is just something about a crisp, quiet winter morning that is so romantic.  I can get lost in the stillness before the city wakes up or the calm of a beautiful winter wonderland.  Add in a bit of sun, and I’m smitten.  With the occasional peak of sun shinning in my neck of the woods and Valentine’s Day just around the corner, love is definitely in the air.  Sure most of you might think spring and rejuvenation sing the song of love more than the cold, but being all bundled up, scarf tied, and hot tea in hand makes me feel all warm and fuzzy inside. While rich, chocolate desserts are great for warming up next to a fire, this light and airy cake is my ode to winter love.

White Chocolate Cake with Rose Buttercream | by Tessa Huff for

Don’t get me wrong, I love a nice and decadent dessert or chocolate-dipped strawberry from time to time, but this heavenly cake is a bit more feminine and romantic.  Nothing says love like petal pink and roses, right?  This cake is frosted in smooth rose-flavored buttercream.  It is silky with subtly sweet and floral accents.  The white chocolate cake is light yet velvety.  It is a butter-based cake with great depth of flavor from the white chocolate.  This cake is not dripping with caramel or smothered in crushed cookies, as the flavors really do speak for themselves.  With a smooth finish and sugar pearl accents, the design is as chic and sophisticated as the flavors.  Enjoy a slice with your morning tea or share with a loved for Valentine’s Day.

White Chocolate Cake with Rose Buttercream | by Tessa Huff for

White Chocolate Cake with Rose Buttercream | by Tessa Huff for

White Chocolate Cake with Rose Buttercream | by Tessa Huff for

a recipe by Tessa Huff
(yields 12 servings)

For the White Chocolate Cake:

3/4 cup unsalted butter, softened
1 1/2 cups sugar
6 egg yolks
2 teaspoons pure vanilla extract
3 cups cake flour
1 tablespoon and 1/2 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cup milk
6 ounces white chocolate, chopped

  1. Pre-heat oven to 350 degrees.  Prepare three 8″ round baking pans and set aside.
  2. Using a double-boiler, melt the white chocolate and set aside.
  3. Sift together the dry ingredients and set aside.
  4. Place the butter in the bowl of an electric mixer and beat on high until lighted.
  5. Add the sugar and continue to mix until fluffy.
  6. Mixing on medium-low, add in the egg yolks, vanilla, and melted white chocolate.
  7. Stop the mixer and scrape down the sides of the bowl.
  8. With the mixer on low, alternate adding in the dry ingredients and milk in 3 batches- ending and starting with the dry ingredients.
  9. Mix until just combined.
  10. Pour batter into prepared pans and bake until done and slightly golden (about 20-22 minutes)


 For the Rose Buttercream:

6 ounce egg whites
2 cups sugar
3 cups unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 teaspoon rose extract or 1 tablespoon rose water – or to taste
pink food gel color (optional)

  1. Place egg whites and sugar in the bowl of an electric mixer.  Gently whisk to combine.
  2. Place mixing bowl over a medium saucepan of water to create a double-boiler.
  3. Whisking constantly, heat on medium-high until the egg mixture is hot to the touch (about 160 degrees F on candy thermometer)
  4. Transfer the bowl back to the stand mixer and beat on high with the whisk attachment.
  5. Continue to mix until the bowl become room temperature.
  6. Stop the mixer and swap out the whisk attachment for the paddle.
  7. With the mixer on medium-low, add in the vanilla and butter, a few tablespoons at a time.
  8. Continue to mix until light and smooth.
  9. Add in the rose flavor to your liking and the pink color (optional).
  10. Mix until everything is fully incorporated.

White Chocolate Cake with Rose Buttercream | by Tessa Huff for

White Chocolate Cake with Rose Buttercream | by Tessa Huff for


My Raspberry Earl Grey Cake
My Lemon Meringue Cake
My Orange Creamsicle Cake
My Banana Choco Hazelnut Cake
My Raspberry Blood Orange Cake


Tessa Huff is a professional cake designer and lover of all things art and design. She particularly enjoys creating edible decorations, sugar flowers, and unique flavor pairings with fresh, seasonal flavors. Read more about Tessa on her bio page.


  1. 1

    Guadalupe Perez says

    Thank you for sharing, I will definitly try this recipe. I would love to know how to make the cake look so sharp like yours, thank you,

  2. 3


    An offset spatula dipped in hot water, then dried, is my preferred tool for smoothing buttercream. Looks like we should put together a step-by-step tutorial, showing how to get those nice straight sides and sharp top. Would you all be interested in that?

    Thanks for reading and for all of the great feedback on Tessa’s cake!

  3. 12

    Caterina says

    Would love to try the buttercream recipe, sounds delicious! Just wondering what type of sugar? Castor sugar or white icing sugar ( also know as confectionary sugar) thank you in advance

  4. 15

    Jane says

    Actually, a hot spatula would melt the butter and give you a streaky look. Pop it in the fridge and just keep scraping til you get it smooth.

    • 20


      I’ve found rose water and rose extract in specialty food stores, in with the other extracts. Nielsen-Massey makes one (I love their vanilla extract). If you can’t find any locally, it’s also available on Amazon. We’ve added links the in the recipe above for you!

  5. 24

    Ariel says

    Me encanta este pastel, saludos desde Argentina, desearía ver un tutoriál del manejo de la espátula, visualmente sería maravilloso!!

  6. 27

    Barbara Mattfield says

    I made this beautiful Cake for my daughters 16th Birthday dinner on Monday February 17th, 2014.
    It was perfect! Tho a little difficult to make it was well worth trying! The white chocolate came thru with lots of flavor and the buttercream was divine. I highly recommend making this one. Its a keeper!

  7. 33

    Rosaline says

    Is the batter suppose to be this thick, I wasn’t sure if I was suppose to put more then 1 1/4 cup of milk

  8. 37

    Laura bennett says

    Are u supposed to use regular sugar or confectioners sugar in the buttercream icing? It says sugar so that is what i used but it is so thin and watery. I looked other buttercream receipes and it says confectioners. Hmmm….

    • 38


      Regular sugar – this is a meringue based buttercream which is different than a traditional American buttercream which uses confectioners sugar.

      If your icing was thin and watery after adding the butter, that is okay. Just continue mixing until it emulsifies and is light and fluffy. This can take up to 10 minutes – so just let the mixer run.

      If it still does not come together, it may be because your mixture is too hot and the butter has somewhat melted. Pop your bowl into the fridge for a few minutes to bring the temp down, and then mix again.

  9. 41

    Habiba says

    Hi! I’m making this for a friend’s engagement party, was wondering how many eggs I should use for the cake? Is it 6 eggs? Or 6 ounce eggs yolks? Because then it would be 3 eggs? Sorry for the confusion! It’s quite urgent! Thanks x

  10. 43

    Cakes by Linda says

    I will be doing my daughters wedding cake. I want to know can I pipe this butter cream? If I made this white chocolate cake and this rose butter cream, how far in advance can I do this. This cake should be chilled, but how long ahead can I do it. Timing is very important I have to cook for the reception as well. It has been awhile. But I had this idea with a white cake and white chocolate filling. But thought of rose extract. Glad to see this one. I like it better. Will rose extract alone add color? Looking for a white frosting for wedding cake?

  11. 44

    Melanie says

    I have a question about that beautiful cake stand!!!
    Where would I find something like that?


  12. 45

    mary says

    Can’t wait to try this!

    What depth of pan is needed. Does this need to be an 8″x3″ or will 8″x2″ be okay?

  13. 47

    Sophie Long says

    Absolutely beautiful cake! I’m making my parents a 25th anniversary cake for the weekend, but because of my work schedule I need to make it a few days before to freeze – would it be possible to freeze the sponge layers?


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