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Perfect Triple Rose Vanilla Cake Recipe with Raspberry Swiss Meringue Buttercream

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A delicate and elegant triple-layer vanilla cake infused with rose water and topped with a light, tangy raspberry Swiss meringue buttercream. Perfect for special occasions and celebrations.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon rose water
  • 4 large egg whites, fresh and room temperature
  • 1 cup (200g) granulated sugar
  • 1 ½ cups (340g) unsalted butter, softened and cubed
  • ½ cup (75g) fresh raspberries, pureed and strained
  • Pinch of salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat softened butter and sugar on medium speed until light and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Whisk together milk, vanilla extract, and rose water in a small bowl.
  6. Add flour mixture in three parts, alternating with milk mixture in two parts, beginning and ending with flour. Beat on low speed just until combined.
  7. Divide batter evenly among prepared pans and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  9. For the buttercream, combine egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C), about 5 minutes.
  10. Remove from heat and beat with mixer on high until stiff, glossy peaks form and bowl is cool, about 10 minutes.
  11. Gradually add softened butter, a few cubes at a time, beating well after each addition until smooth.
  12. Beat in raspberry puree, vanilla extract, and a pinch of salt. If curdled, continue beating until smooth.
  13. Level cake layers if needed. Place first layer on serving plate, spread a generous layer of buttercream, repeat with second layer, then top with third.
  14. Cover entire cake with remaining buttercream using an offset spatula for a smooth or rustic finish.
  15. Refrigerate cake for at least 30 minutes before slicing to set the buttercream.

Notes

Use culinary grade rose water for best flavor. If buttercream curdles, chill briefly and re-whip. Fresh raspberries are preferred but frozen can be used if thawed and strained well. Room temperature ingredients are essential for smooth buttercream. Chill cake before slicing for clean cuts.

Nutrition

Keywords: vanilla cake, rose water, raspberry buttercream, Swiss meringue buttercream, floral cake, celebration cake, layered cake

Find it online: https://milacook.com/perfect-triple-rose-vanilla-cake-recipe-with-raspberry-swiss-meringue-buttercream-tutorial/