Vanilla Rose Cake


With Mother’s Day approaching I am sharing a cake that would be a perfect treat for the day! While many people choose to give flowers to their Mother for the occasion why not go for a twist on tradition with a vanilla rose cake. It would also be great for a christening or birthday party! This vanilla sponge is iced with delicious buttercream roses that are surprisingly easy to achieve once you have the correct nozzle (available here) . I also added a touch of glam to the cake with some edible gold leaf (available in Ireland here and in the U.K. here 

Vanilla Rose Cake

250g unsalted butter, at room temperature 

250g caster sugar

1 and a half teaspoons of vanilla extract

4 eggs (in their shells my eggs weighed 250g)

Pinch of salt 

300g self raising flour

1 teaspoon baking powder

150ml warm milk 

20cm sandwich tins x 3 

Buttercream icing 

300g unsalted butter, at room temperature 

1kg icing sugar

2 teaspoons vanilla extract

6 tablespoons of milk

Key to success: Don’t over mix the batter once the flour has been added, we want to limit the activation of gluten in the flour to get a light and airy cake.

Preheat your oven to 160°C fan or 180°C conventional oven. Grease the 3 x 20cm baking tins and line the base of each one with baking paper.

In a large mixing bowl cream the butter and sugar until the mix is pale and smooth using a stand mixer or a hand held mixer. Add the eggs one at a time, mixing the egg in well for a few minutes before you add in the next one. Sift in the salt, flour and baking powder and mix in with a wooden spoon, roughly incorporating the dry ingredients before adding in the warm milk and vanilla extract. Mix briefly again with your electric mixer just until combined and smooth. Don’t over mix!

Divide the batter equally between the 3 tins and pop into your preheated oven to bake for about 18-20 minutes. To check if a cake is ready insert a metal skewer into the middle of the cake, it should come out clean, if there is some batter clinging to it return the cakes to the oven for another few minutes. Once ready turn out the cakes onto a wire rack to cool.

Next make the icing while the cake is cooking. 

This recipe will give you more than enough icing to layer between each cake and to spread on the top and sides of the cake as well as for icing the roses on top. Some people like less icing so if that is the case make half or 2 thirds of this recipe.

If you have a stand mixer use your beater attachment. Beat the butter on a medium speed and slowly add the sifted icing sugar a scoop at a time. Finally add in the milk and vanilla extract, once combined turn the mixer up to high and beat the mixture for about 4 or 5 minutes to get it nice and light and fluffy. I added a few dots of pink food colouring after the milk to get a baby pink icing.

To assemble spread a generous amount of icing on the first layer of cake with a spatula. Put the second cake on top and repeat the icing. Place the top layer on top and ice the top of the cake and sides with a thin layer of icing before refrigerating for 10- 15 minutes to set this ‘crumb coat’.

Set aside some icing for the roses and ice the top and sides of the cake with the remaining icing. Using a 2D nozzle, ice buttercream rose swirls around the cake. (Here’s a link to a tutorial of you are unsure)

You can also add some more decorations like raspberries and pearl sprinkles.

I hope you enjoy making this cake, I would love to see some pictures if you do! Tag me on Instagram @bakemystyle or Facebook 🙂

M x

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