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Perfect Rose Champagne Cake with Buttercream Flowers

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A light and airy rose-shaped cake with a subtle champagne flavor, topped with creamy buttercream flowers, perfect for elegant celebrations.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • ¾ cup (180ml) champagne or sparkling wine
  • 1 ½ teaspoons vanilla extract
  • ¼ cup (60ml) whole milk, room temperature
  • 1 cup (225g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • Gel food coloring (pink, red, and green)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat ¾ cup softened butter with granulated sugar until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, mix champagne, milk, and vanilla extract.
  6. With mixer on low, alternately add dry ingredients in three parts and champagne mixture in two parts, beginning and ending with flour. Mix just until combined.
  7. Beat egg whites in a clean bowl until stiff peaks form, about 3 minutes. Gently fold into batter to keep it light and airy.
  8. Divide batter evenly between pans and bake 30-35 minutes or until a toothpick comes out clean.
  9. Let cakes rest in pans 10 minutes, then turn out onto wire racks to cool completely.
  10. For buttercream, beat 1 cup softened butter until creamy. Gradually add powdered sugar, mixing on low.
  11. Add heavy cream and vanilla extract, beat until fluffy. Adjust cream for piping consistency.
  12. Divide buttercream into bowls and tint with gel food coloring for roses and leaves.
  13. Assemble cake by placing one layer on plate, spreading thin buttercream layer, then second layer.
  14. Apply crumb coat and chill 15 minutes.
  15. Pipe buttercream flowers using petal piping tips, starting with petals and finishing with leaves.

Notes

Use a light hand when folding egg whites to keep the cake airy. Chill crumb coat before piping flowers to prevent smudging. For non-alcoholic version, substitute champagne with sparkling white grape juice. Buttercream flowers can be piped ahead and frozen.

Nutrition

Keywords: champagne cake, rose cake, buttercream flowers, celebration cake, elegant cake, easy cake recipe

Find it online: https://tempotaste.com/perfect-rose-champagne-cake-recipe-easy-buttercream-flowers-tutorial-for-elegant-celebrations/