Recipe created by Thalia Ho, of Butter and Brioche and adapted from Decorated, by April Carter

Makes one 7-inch cake


  • 9 ounces unsalted butter, at room temperature
  • 18 ounces (500 grams) granulated sugar
  • 2 whole eggs and 6 egg whites, lightly beaten at room temperature
  • 16 ounces (450 grams) plain flour
  • 5 tsp. baking powder
  • 1 tsp. salt
  • 12 fluid ounces whole milk, at room temperature
  • 2 tsp. rose extract
  • 1 tsp. vanilla extract

    For the buttercream:
  • 19.5 ounces unsalted butter, at room temperature
  • 2 pounds (900 grams) confectioners' sugar
  • 7.5 fluid ounces (225 ml) heavy cream
  • 4 tsp. rose extract
  • Pink food coloring
  • Pink and white crystallized rose petals, for decoration


    Preheat oven to 335°. Grease and line three 7-inch cake tins with baking parchment. Using a stand mixer, or electric hand mixer, beat the butter and sugar in a bowl until light, pale and fluffy, roughly 4 to 5 minutes. Add the eggs to the mixture, a little at a time, until well incorporated.

    Sift the flour, baking powder and salt into a bowl. Add half of the flour mixture to the butter mixture and beat until just combined. Add half of the milk and the rose and vanilla extract, continuing to beat, then add the remaining flour and milk.

    Divide the mixture evenly between the prepared cake tins. Bake in the oven for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cakes to cool in their tins slightly before turning out onto a wire rack to cool completely. Once cooled, level any domed tops.

    While the cakes are cooling, make the rose buttercream. Using a stand mixer, or electric hand mixer, beat the butter until pale and creamy, roughly 4 to 5 minutes. Add the confectioners' sugar and cream and continue to beat until smooth. Add the rose extract, to taste.

    For assembly, fix the bottom layer of cake to a stand, or board, with a small amount of buttercream. Spread the top with a generous amount of buttercream, roughly 3 tablespoons. Add the second layer and repeat, then repeat again with the final layer. Cover the cake with a thin layer of buttercream to crumb-coat, then chill for 30 minutes to set firm.

    Split the remaining buttercream into thirds. Dye 1/3 deep pink, 1/3 light pink and leave the last 1/3 white. Spread the white buttercream over the top and sides of the cake; then, with a clean spatula, spread the deep pink around the bottom third of the cake and the pale pink between the white and deep pink buttercream. Clean your spatula and smooth the cake, removing any excess buttercream as you go. Decorate with crystallized rose petals (these are easily made by lightly brushing the rose petals with egg whites, then sprinkling with granulated sugar).

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