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Rose Buttercream Cake

February 6, 2014 by Tessa Huff

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 TheCakeBlog.com

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 TheCakeBlog.com

White Chocolate Cake with Rose Buttercream | by Tessa Huff for TheCakeBlog.com

White Chocolate Cake with Rose Buttercream | by Tessa Huff for TheCakeBlog.com

WHITE CHOCOLATE CAKE WITH ROSE BUTTERCREAM
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 TheCakeBlog.com

White Chocolate Cake with Rose Buttercream | by Tessa Huff for TheCakeBlog.com


 

YOU MAY ALSO ENJOY:
My Raspberry Earl Grey Cake
My Lemon Meringue Cake
My Orange Creamsicle Cake
My Banana Choco Hazelnut Cake
My Raspberry Blood Orange Cake

February 6, 2014 by Tessa Huff

Tessa Huff , CONTRIBUTOR

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.

connect with Tessa :

Make the most of citrus season with one of these cake recipes!

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Comments

  1. Guadalupe Perez says

    February 6, 2014 at 1:35 pm

    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. Dorien says

    February 6, 2014 at 2:18 pm

    I would also like to know how you manage to get your cakes looking so flawless.

  3. Carrie Sellman says

    February 6, 2014 at 3:08 pm

    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!

    • kate miller says

      February 6, 2014 at 5:36 pm

      A video tutorial would be wonderful. Thank you.

    • Mariette says

      February 8, 2014 at 3:33 am

      Would LOVE to learn how to do this!!!!

    • Leslie says

      February 8, 2014 at 11:13 pm

      YES! Please post a tutorial on how to make my cakes look like yours!!!!!!!! Beautiful! Gorgeous even!!!

    • Erica says

      February 9, 2014 at 2:56 am

      YES PLEASE!!

    • yolanda says

      August 14, 2014 at 6:31 pm

      I would love a class on perfecting the icing a cake

    • Nathaly says

      May 11, 2016 at 9:30 am

      Yesssss Please!

  4. Ariana - Hey Wedding Lady says

    February 6, 2014 at 3:28 pm

    I love rosewater desserts – must try this!

  5. Ann says

    February 6, 2014 at 4:35 pm

    Please can you tell me if cake flour is plain or self raising? Love the cake 🙂

    • Carrie Sellman says

      March 20, 2015 at 11:37 am

      Cake flour is more finely ground with a lower percentage of protein than all-purpose flour.

  6. Caterina says

    February 6, 2014 at 6:27 pm

    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

    • Summer Stone says

      February 7, 2014 at 12:22 pm

      Use castor sugar in this type of buttercream 🙂

      • Carrie Sellman says

        February 8, 2014 at 6:53 am

        Yes! Granulated sugar or castor sugar (extra fine granulated sugar) works for this buttercream receipe.

  7. Jane says

    February 6, 2014 at 8:26 pm

    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.

  8. Lori says

    February 6, 2014 at 11:25 pm

    A video would be awesome for us visual learners! Than you in advance!

  9. Dina says

    February 7, 2014 at 8:49 am

    what a beautiful cake!

  10. Marni | Love and Duck Fat says

    February 7, 2014 at 10:07 am

    Looks amazing! Pinned and tweeted 🙂

  11. Christina Kessler says

    February 7, 2014 at 11:18 am

    This looks amazing and I love rose flavor anything! but where do you get rose water or rose extract?

    • Carrie Sellman says

      February 8, 2014 at 6:47 am

      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!

  12. Estrella says

    February 8, 2014 at 11:33 am

    Omg I def need to try this! Please a turitorial on how to get it so smooth!!!!!!

  13. Sue/the view from great island says

    February 8, 2014 at 1:13 pm

    This sounds amazing, I love orange blossom water, too, and would love to try that!

  14. Bergen says

    February 8, 2014 at 7:32 pm

    I love the simplicity of this cake.
    Your buttercream is so smooth!

    Gorgeous cake!

  15. Naomi DiVincenzo says

    February 18, 2014 at 1:08 pm

    This is the most delicious cake! Just be sure to use the specific sized pans mentioned. 😉

  16. Barbara Mattfield says

    February 20, 2014 at 8:23 am

    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!

  17. Marion Bell says

    February 25, 2014 at 1:52 am

    Hi Tessa, would you be able to give metric measurements for members in Australia
    Regards
    Marion

  18. Marian says

    March 3, 2014 at 1:04 pm

    Do you use whole milk for this recipe?

    • Carrie Sellman says

      March 20, 2015 at 11:17 am

      Yes, whole milk is best for baking.

  19. munchy says

    March 12, 2014 at 3:20 pm

    such a simple and beautiful cake, pretty color and design, thank you for sharing

  20. Dan says

    May 18, 2014 at 1:42 am

    Stunning cake! I made my own version of a rose cake for my mum on Mother’s Day, but I wish I’d seen yours first!

  21. Rosaline says

    July 2, 2014 at 6:13 am

    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

  22. oh my cake says

    September 18, 2014 at 6:10 am

    Very inspiring. I really like this.You tried something new.it is fantastic to see a useful blog.

  23. Marla Cardenas says

    October 23, 2014 at 7:14 pm

    How much butter in oz. would the 3 cups be?

    • Carrie Sellman says

      March 20, 2015 at 11:19 am

      3 cups of butter is 24 ounces

  24. Laura bennett says

    November 29, 2014 at 4:50 pm

    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….

    • Carrie Sellman says

      March 20, 2015 at 11:23 am

      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.

  25. lily says

    February 18, 2015 at 6:41 pm

    Can’t wait to try this recipe!! It looks soooo good! If I use 9″ pans will it cook okay??

    • Carrie Sellman says

      March 20, 2015 at 11:25 am

      Sure! Your layers will be somewhat thinner, so it will bake a little faster. You’ll want to watch your baking time so that you don’t over do it.

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