• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to make Buttery Pie Crust
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Cake and Cupcake Recipes » Rose Cake

Rose Cake

Cathy Roma Published: Feb 10, 2016

123 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
A chocolate raspberry rose cake is a decadent Valentine’s Day dessert.

Rose Cake

Every now and then it’s time to bust out the big guns. And this cake is fully loaded. It’s rich, chocolatey and decorated with silky raspberry buttercream swirls. It’s a showstopper and it needs to be on your Valentine’s Day table.

Rose Cake

Rose Cake

Do you have a chocolate lover in your life? Someone that scans the menu until he finds the most decadent chocolate dessert and then requests only one fork because he’s not sharing? This is that kind of cake. Whipped chocolate ganache is sandwiched between chocolate cake layers that are brushed with a raspberry liqueur soaking syrup. The cake is finished with a raspberry swiss meringue buttercream piped in sweet little rosettes. It makes an impressive presentation, but is actually pretty simple to execute. Don’t believe me? Check out my video below that demonstrates how to pipe rosettes to create your very own rose cake.

Rose Cake

Rose Cake

Valentine’s Day is all about chocolate and roses and with this cake you can kill two birds with one stone. Not to mention these roses won’t droop or require water….just a fork and a big glass of milk to wash it all down. Happy Valentine’s Day!

3.67 from 3 votes
Print
Rose Cake
Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
 
A chocolate raspberry rose cake is a decadent Valentine's Day dessert.
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Cathy Roma | What Should I Make For...
Ingredients
  • Chocolate Cake
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 cups sugar
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk
  • 3 eggs lightly beaten
  • ½ cup canola oil
  • 1/2 boiling water
  • 1 Tbsp raspberry liqueur

  • Raspberry Liqueur Soaking Syrup
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 Tbsp raspberry liqueur

  • Whipped Chocolate Ganache
  • 1 cup heavy cream
  • 2 Tbsp light corn syrup
  • 12 oz semi-sweet chocolate chopped

  • Swiss Meringue Buttercream
  • 5 large egg whites
  • 1 cup sugar
  • 14 oz unsalted butter softened and chopped into 1 inch pieces
  • 1/2 cup seedless raspberry jam
  • 1 Tbsp raspberry liqueur
Instructions
  1. Cake: Preheat oven to 350 degrees and coat 2 - 8 inch round baking pans with non-stick spray. Measure and cut parchment rounds to fit in the bottom of each pan and place in bottom.
  2. Whisk together flour, cocoa powder, sugar, baking powder, baking soda and salt.
  3. Add buttermilk, eggs and oil to the dry ingredients and mix well until combined.
  4. Slowly add in boiling water and mix to combine. Stir in liqueur.
  5. Pour into prepared pans and bake 30 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool cake in pans for about 10 minutes, then remove from pan, peel off the parchment rounds and finish cooling on a wire rack.
  7. Raspberry Liqueur Soaking Syrup: Bring water and sugar to a boil over medium heat.
  8. Add liqueur and stir to dissolve. Cool to room temperature.
  9. Whipped Chocolate Ganache:
  10. Heat heavy cream and corn syrup over medium heat until hot, but not boiling.
  11. Place chopped chocolate in a bowl and pour cream mixture over. Let stand for 5 minutes and then stir until blended.
  12. Place bowl in refrigerator for about an hour, stirring occasionally until ganache thickens to a spreadable consistency.
  13. Remove from refrigerator and beat on high until light and fluffy, 3-4 minutes. Cover and reserve.
  14. Swiss Meringue Buttercream: Combine sugar and eggs whites in the bowl from your electric mixer or a large metal bowl.
  15. Place over a pan of simmering water and cook, whisking frequently, until sugar is completely dissolved and isn't grainy when you rub it between two fingers.
  16. Remove from heat and using your electric mixer, beat on high with the whisk attachment until the meringue is thick and glossy and the bottom of the bowl no longer feels warm, about 7-8 minutes.
  17. Add the butter, piece by piece, and mix until incorporated.
  18. Switch to the paddle attachment and add the jam and liqueur. Continue beating until light, smooth and completely homogenized.
  19. Putting it all together: Slice the top off of each cake to create a nice, flat surface.
  20. Divide each cake in half to create four layers.
  21. Place one layer (save your best for the top layer) on a cake plate and brush the top with some of the raspberry soaking syrup.
  22. Take one third of the whipped ganache and spread over the cake layer. Repeat two more times with the cake, soak and ganache. Top with the last cake layer, but do not put any of the raspberry syrup on the top.
  23. Spread a very thin layer of buttercream over the cake, just enough to give the piped rosettes something to adhere to, it doesn't need to completely cover the cake.
  24. Fill a pastry bag fitted with an open star tip (I use Ateco #822) 2/3 full.
  25. Beginning at the botton of the cake, pipe a small round rosette by starting in the middle and rotating counter-clockwise around. Continue to pipe rosettes around the base of the cake until you reach the first rosette. Pipe two more layers in the same manner to completely cover the sides of the cake.
  26. Finish by piping rosettes in concentric circles on the top of the cake.

Rose Cake

 

4

Cake and Cupcake Recipes, Recipe decorating tips, birthday parties, cake, chocolate cake, ganache, party, raspberry, rose cake, swiss meringue buttercream, Valentine's Day

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Grilled Cheese Dip
Next Post: Caramelized Onion, Prosciutto and Fig Quesadilla »

Reader Interactions

Comments

  1. Mary Ann | The Beach House Kitchen says

    February 10, 2016 at 9:22 pm

    Well, you definitely busted out the big guns with this one Cathy! This cake is stunning!! As if the chocolate cake wasn’t delicious enough, you’ve added the soaking syrup, ganache and buttercream!! Fabulous! Enjoy your Valentine’s Day!!

    Reply
    • Cathy says

      February 11, 2016 at 4:09 am

      Thanks Mary Ann! Happy Valentine’s Day to you too!

  2. Tux | Brooklyn Homemaker says

    February 10, 2016 at 11:54 pm

    absolutely gorgeous!!!

    Reply
    • Cathy says

      February 11, 2016 at 4:05 am

      Thanks Tux!

  3. Katie @The Semisweet Sisters says

    February 11, 2016 at 1:21 am

    This cake is so pretty, love it! I wish I could frost a cake like that!

    Reply
    • Cathy says

      February 11, 2016 at 4:01 am

      Thanks Katie! And you can frost a cake like that. Much easier than it looks – check out the video!

  4. Alice @ Hip Foodie Mom says

    February 11, 2016 at 4:10 pm

    so pretty!!! love this cake!!!

    Reply
    • Cathy says

      February 12, 2016 at 3:43 am

      Thanks Alice!

  5. Cindy says

    February 8, 2017 at 1:43 am

    Wow, this is a stunner and I love the video. Nailed it! Yummy idea with the raspberry liqueur. A beauty inside and out.

    Reply
  6. Rebecca Blackwell says

    February 12, 2017 at 5:31 pm

    This is SO beautiful!!! It looks delicious too. Eating this cake would be like eating a work of art!

    Reply
    • Cathy says

      February 16, 2017 at 6:23 pm

      Thanks so much Rebecca!

  7. Nadja says

    November 30, 2018 at 11:07 am

    5 stars
    What are the roses made from? Whipped cream or the butter cream?

    Reply
    • Cathy says

      November 30, 2018 at 1:00 pm

      They’re made with the swiss meringue buttercream icing.

  8. Nadja says

    December 28, 2018 at 9:33 pm

    350 degrees celsius or farenheit?

    Reply
    • Cathy says

      December 29, 2018 at 11:27 pm

      350 F

3.67 from 3 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Crispy Asian Chicken Wings served on a square plate, sprinkled with sesame seeds, scallion slices, and lime wedges. Crispy Asian Chicken Wings

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts

  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms

  • A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon. One Pot Creamy Chicken Pasta

  • A sliced Beef Wellington with Red Wine Sauce on a cutting board with two slices on a small white plate. Beef Wellington with Red Wine Sauce

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.