Rose Cake

Celebrate all the special moments in your life with this raspberry rose cake made with sparkling rose wine from OneHope Wines. This post was made in collaboration with OneHope. Thank you for supporting the brands I love and keeping the lights on in the Cookie Named Desire kitchen!

Can we all agree that cakes are the prettiest desserts ever? I don't think there is such a thing as an ugly cake. I mean, even if it's not perfect, it's still beautiful because it's cake! Of course, I do think this raspberry rose cake is on the top of the list for beautiful cakes in both looks and taste. I mean, how can you look at this cake and not immediately think "hello, gorgeous."

The cake is infused with OneHope's California Reserve sparkling rose, then brushed with a sparkling rose syrup. It is then frosted with a silky sparkling rose and vanilla buttercream and studded with fresh raspberries between the layers. Finally, it's topped with a simple raspberry drip glaze.  It's a delicate cake deserving of being the centerpiece of your celebrations.

To make this raspberry rose cake even more special, I used OneHope's North Coast Reserve Sparkling Rose. If you've never heard of OneHope, it is a company that blends high quality wines and positive global social impact. Each wine you buy is directly tied to a specific cause that they give a portion of the cost of the wine to. For instance, each bottle of this sparkling rose helps to educate 200 women on the risks and symptoms of ovarian cancer. They also have wines that help to provide clean drinking water, plant trees, provide meals, get animals adopted, and so much more. It's one of the few instances you can be doubly happy that you bought a bottle of wine for yourself or someone else. And triply happy if you are also making this rose cake.

If you ask me, what they stand for and what they do to better the world is reason enough to celebrate. If you need any more reasons, well, there is that upcoming celebration and that holiday after that coming up you need to start planning for! If you want this in cupcake form, their sparkling rose would be a delicious substitute in my champagne cupcakes!

Recipe Card

Raspberry Rose Cake

Amanda Powell

Celebrate the sweet things in life with this raspberry rose cake!

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 40 minutes mins

Inactive Time 50 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine American

Servings 14 slices

Calories 482 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

Rose Cake

• 2 cups cake flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 4 large egg whites
• ⅔ cups OneHope sparkling rose
• 2 teaspoons vanilla extract
• 1 tablespoon vegetable oil
• 1 ⅓ cups granulated sugar
• ⅔ cup butter

Rose Syrup

• ⅔ cups OneHope sparkling rose
• ½ cup granulated sugar

Rose Buttercream

• 4 large egg whites
• 1 cup granulated sugar
• 1 ½ cups unsalted butter
• ¼ cup rose syrup
• 2 teaspoons vanilla extract
• 1 pint fresh raspberries

Raspberry Drip

• 4 fresh raspberries mashed
• 2 cups powdered sugar
• Pinch of salt
• 1 tablespoons milk as needed

Get Recipe Ingredients

Instructions

 

• Preheat the oven to 350 F. Grease and flour three 6-inch round cake pans that are 3 inches deep.
• In a medium bowl, mix together the flour, baking powder, and salt together. Set aside.
• In a separate bowl, beat together the egg whites, rose, vanilla, and oil together. Set aside.
• In a stand mixer, beat the granulated sugar and butter together until light and fluffy. Slowly begin to alternate adding the flour mixture (in three additions) and the egg mixture (in two additions). Begin and end with the flour mixture. Mix until just combined.
• Evenly divide the batter among your cake pans. Bake in the middle rack for about 25 – 28 minutes, or until a toothpick inserted in the middle of the cakes come out clean.
• Allow the cakes to cool in the pans for 10 minutes. Run a knife between the edges of the cake and the pan. Turn out the cake onto a wire rack and allow to cool completely. Once cool, wrap tightly with plastic wrap and freeze until needed or for at least two hours. Freezing makes it easier to level the cake and frost.
• Make the rose syrup. Combine the ingredients to a small saucepan and heat until the sugar dissolves and begins to boil. Allow to boil for one minute, then remove from heat. Allow to cool to room temperature before transferring to an airtight container to chill in the refrigerator.
• Make the frosting. In a clean and dry heat-proof stand mixer, add the egg whites and sugar together. Pour a small amount of water in a small saucepan and boil the water. Place the mixing bowl over the water and beat the egg white mixture until the sugar is dissolved and the mixture is whitened and reaches 165 F.
• Remove from the heat and place on the mixer. Beat until it reaches stiff peaks. Add the butter one tablespoon at a time until it is all added the buttercream is silky smooth. Please read notes for troubleshooting the buttercream. Add in the rose syrup and the vanilla and mix in well.
• Level the cakes by cutting off the domed tops. Brush the tops of the cakes with the rose syrup
• Add a generous amount of frosting on top of two of the cake layers and add raspberries to these two layers as well. Layer the cakes on top of one another, leaving the unfrosted cake for the top layer. Once assembled, add frosting to the top layer and the sides of the entire cake. Smooth out the frosting and chill in the refrigerator as you make the drip.
• Make the drip by adding the raspberries and powdered sugar together, mashing and mixing as much as possible. The mixture should be lumpy. Slowly add the milk one teaspoon at a time, mixing well between each addition. The mixture should be thick and paste-like with only a little movement.
• Remove the cake from the refrigerator and add the drizzle on top of the cake, pushing it to the edges and allowing it to drizzle down naturally on its own.
• Finish with an optional rose on top of your cake.

Notes

If your buttercream seems soupy, simply place the buttercream in the refrigerator for about 20 minutes, then beat again until it comes together. If the buttercream seems too lumpy and the buttercream has flecks of unincorporated butter, allow the frosting to sit out at room temperature for about 15 – 20 minutes, then beat again.

Nutrition

Calories: 482kcalCarbohydrates: 71gProtein: 3gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 118mgPotassium: 44mgFiber: 1gSugar: 58gVitamin A: 629IUCalcium: 57mgIron: 1mg

Keyword rose

Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire