Rosette raspberry buttercream cake

The whole family will love this cake from Popalicious! Delicious, easy to make & sure to impress!
 

Rosette raspberry buttercream cake recipe

 

Ingredients for your raspberry buttercream cake

For 2 x rich chocolate cakes you will need:
 

• 2 ¨ø cups self-raising flour
• 1 cup cocoa powder
• 250g softened butter
• 1 tsp vanilla extract
• 2 ½ cups caster sugar
• 4 eggs
• 1 ¨÷ cups water
• 1 cup frozen raspberries for layering in between the baked cakes

 
For the buttercream you will need:
 

• 375g softened butter
• 4 ½ cups icing sugar
• 6 tbsp milk
• Pink food colouring gel

 

To make the cake

 

• Preheat the oven to 160◦C.

 

• Grease & line 2 x 22cm round cake tins.

 

• Sift the flour & cocoa into a large mixing bowl.

 

• Add the remaining cake ingredients & beat on a low speed until combined.

 

• Once combined, increase the speed to medium & beat for another 4-5 mins, or until the mixture is smooth & lighter in colour.

 

• Spread the mixture into the prepared cake tins & bake for approx 40 mins.

 

• Test the cake is cooked by inserting a metal skewer. The cake is cooked if there is no wet mixture attached to the skewer.

 

• Leave the cakes in the cake tins for 10mins then turn onto a wire rack to cool.

 

To make the buttercream

 

• Prepare the buttercream whilst the cakes are cooling.

 

• Beat the softened butter in a large mixing bowl until it is as white as possible.

 

• Gradually beat in half of the icing sugar & milk, then repeat.

 

• Colour the buttercream with a small amount of food colouring gel.

 

To decorate the cake

Equipment
 

• Palette knife
• Wilton 1M star tip
• Piping bag

 
Decorating
 

• Both cakes should be completely cool when you start decorating.

 

• Use a palette knife to put a layer of buttercream over the first cake.

 

• Spread the raspberries evenly over the top of the cake.

 

• Place the second cake on top of the raspberries & use a palette knife to spread on the buttercream.

 

• Fill the piping bag with the remaining icing to create the rosettes.

 

• To make the rosettes, start in the centre of the cake & pipe outwards, finishing with the sides.

 

• Keep the rosettes close together & as even in size as possible.

 
Tips for your cake:
 

• To save time waiting for the cakes to cool, you can bake them the day before.

 

• For the best results with the buttercream, you may need a whitener to achieve brighter colours. These are available at most cake decorating supply stores.

 

• Hold the piping bag upright and pipe rosettes quickly to achieve an even effect.

More kids cakes articles to enjoy:

• Birthday cake tips
• Vanilla or chocolate cupcakes
• ANZAC biscuits recipe 

^{Source: Popalicious, makers of delicious cake pops, cookie pops & birthday cakes for children’s birthdays.}