Vertical Layer Rose Cake

vertical rose cale

SO excited to share with you how easy it is to make the rose cake.« In four minutes I frost an entire three layer Rose Cake!

Seriously, once you see you are going to run right out, buy a 1M tip, and make one.

VERTICAL Layer Rose Cake ("Surprise Inside" Tutorial)


White Cake
adapted from i am baker.

makes two 8-in cakes

  • 3/4 cup unsalted butter, room temp.
  • 1 3/4 cup granulated sugar
  • 1 tsp. salt
  • 6 large egg whites, room temp.
  • 2 1/4 cups cake flour
  • 4 tsp. baking powder
  • 1 cup milk, room temp.
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract*

*I found 2 tsp. of almond extract (from original recipe) too overpowering. If I made it again, I would completely omit almond extract because I’m just not a fan.

1. Cream butter until smooth. Add in granulated sugar and salt, beat until fluffy (5 mins).
2. Slowly add in egg whites until incorporated.
3. Sift together cake flour & baking powder. Mix together milk and extracts.
4. Alternate adding in dry mixture and wet mixture into the butter mixture. If you need a visual demonstration, I previously created a video using the method here.
5. Pour batter evenly between two prepared cake pans. Preheat oven to 350F and bake for 27-30 minutes. Bake until toothpick inserted in the center comes out almost clean.
6. Allow cake to cool to room temperature.

Red-Chocolate** Cake
The recipe I tried was unsuccessful and turned out very dry. Try out this one adapted from Magnolia’s bakery.

**It was supposed to be red-velvet cake, but I was too stingy about food coloring and it turned out red-chocolate colored.

The Perfect Crusting Buttercream
recipe from i am baker

8 cups powdered sugar, sifted
1 cup shortening (1/2 cup can be substituted with softened butter)
2 tsp. vanilla extract
1/2 cup-3/4 cup milk

In a stand mixer with a paddle attachment, cream shortening and vanilla for 2-4 minutes. Add in powdered sugar, one cup at a time. Alternate adding in milk if necessary, to create a creamy consistency. For a stiffer consistency, use less milk.

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Sylvia Collins

Sylvia Collins

Hello! I'm Sylvia Collins, a fervent cake lover, recipe creator, and the heart behind my beloved cake recipes blog. For over a decade, I've been on a sweet journey, dedicating my life to the art of cake baking and sharing my passion through my writings. My adventure began with a simple love for cakes and an insatiable desire to express my creativity through baking.