This elegant Raspberry Rose layer cake is absolutely delicious! The cake itself is delicately flavored with almond extract and rose water and the raspberry rose frosting complements it perfectly!
I love baking with rosewater because it has such a lovely flavor. However, if you aren’t sure of the taste, you can definitely leave the flavor out, or try using less than the recipe calls for. I promise it’s not overpowering though! I use Cortas Rose Water which you can buy on Amazon here.
I love making layer cakes because they are so versatile. You can decorate them any way you want to fit the occasion. This one is inspired by my love for roses and I love how the raspberries give the frosting its naturally pale pink color! No food coloring needed!
Even though layer cakes may seem daunting, they really aren’t that difficult to make! First, just follow the recipe for baking the cake and the frosting (found at the end of this post). After the layers have cooled, wrap them in seran wrap and leave the the refrigerator for an hour or so. This will make it easier to slice them in order to even out the tops of the layers. If you don’t cut the tops off, they won’t sit nicely on top of each other and your cake will be wonky!
After unwrapping the layers, go ahead and slice the tops off. You can use a fancy cake slicer if you have one but I just use a knife. Cut off just enough to make the tops nice and flat.
Place your first layer on the cake plate you are going to use, with the top that you just cut facing down, and the smooth bottom of the cake facing the top. Honestly, this doesn’t matter too much but the bottom of the cake has less crumbs on it and it looks nicer when they don’t get all mixed into the frosting.
Spoon frosting on top of the layer and smooth it all over the surface of the cake. Any way you like! Place the second layer of cake on top of the first layer. Again, I put the top facing down, and the bottom facing up. Ice the second layer and then repeat with the third layer.
Now it’s time to get creative! There are lots of ways you can decorate your layer cake now! You can do a naked cake, leaving the sides bare, or frost with a thin layer of frosting so that some of the cake shows through. Or, you can cover it completely in frosting! I was actually going for the naked cake look here but ended up being too OCD when I was frosting it so it’s really not that naked!
If you chose to frost the sides like I did, you can add globs (never thought I’d be using that word here!) of the frosting to the sides of the cake with a spatula and then smooth them out till the sides are nice and smooth. It’s really all about how you want you cake to look! That’s what makes decorating cakes so much fun!
Now for my favorite part, decorating the cake with flowers! Make sure you wash them really well before putting them on the cake.
Here is the same cake decorated two ways. Which one is your favorite?
Don’t those roses look lovely? They add such elegance to layer cakes!
Be sure to let me know how your lovely layer cakes turn out! I can’t wait to see them!
- ¾ cup salted butter, room temperature
- 1 ½ cups white sugar
- ¾ cup sour cream, room temperature
- 1 tablespoon almond extract
- ½ teaspoon rose water
- 6 large egg whites
- 2 ½ cups all purpose flour
- 4 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ¼ cup water, lukewarm
- 6 oz (1 cup) fresh raspberries
- 1 ½ cups butter
- About 6 cups powdered sugar
- ½ teaspoon rosewater
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
- In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
- Add sour cream, almond extract and rose water. Mix until well combined.
- Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
- To make the raspberry rose frosting, first puree the raspberries in a food processor. Strain the puree through a fine mesh sieve to remove the seeds.
- In a large mixer bowl, beat the butter until smooth.
- Slowly add half of the powdered sugar and mix until smooth.
- Add 5 tablespoons of raspberry puree and rose water and mix until smooth.
- Slowly add remaining powdered sugar and mix until smooth. Add additional raspberry puree, as needed.
- To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
- Spread frosting evenly on top of the cake.
- Add the second layer of cake cover with raspberry frosting.
- Top the cake with the remaining layer and frost the cake with remaining frosting.
- Decorate with roses as desired.