Buttercream Rosette Cake

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

A two-layer vanilla cake covered edge to edge in tight swirls of buttercream piped with a large star tip, like a bouquet of roses. Makes 1 8-inch cake in about 2 hr 42 min.

Prep 70 min

Cook 32 min

Cooling 1 hr

Total 2 hr 42 min

Yield 1 8-inch cake

Ingredients

Adjust yield

8-inch cake

¾ cup (170 g)unsalted butter, softened, for the cake
1 ¼ cups (250 g)granulated sugar
3 (150 g)eggs, room temperature
2 tsp (10 ml)pure vanilla extract, for the cake
2 ¼ cups (280 g)all-purpose flour
2 ½ tsp (10 g)baking powder
½ tsp (3 g)fine sea salt, for the cake
1 cup (240 ml)whole milk, for the cake
1 ½ cups (340 g)unsalted butter, softened, for the buttercream
5 cups (600 g)powdered sugar
¼ cup (60 ml)whole milk, for the buttercream
2 tsp (10 ml)pure vanilla extract, for the buttercream
1 pinchfine sea salt, for the buttercream
1 pinchgel food coloring, optional

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Instructions

Heat the oven to 350 F (175 C). Grease and line two 8-inch (20 cm) round pans.
Cream the cake butter and sugar until pale, 4 minutes. Beat in the eggs one at a time, then the vanilla.
Whisk the flour, baking powder and salt, then add to the batter in 3 additions alternating with the milk, mixing just until smooth.
Bake 28 to 32 minutes until a toothpick comes out clean. Cool 10 minutes, turn out and cool completely.
Beat the buttercream butter 3 minutes, add the powdered sugar a little at a time, then the milk, vanilla and salt, and beat 4 minutes until light. Tint if you like.
Stack the layers with some buttercream between, then coat thinly with buttercream and chill 30 minutes.
Fit a piping bag with a large open star tip (like a 1M) and fill it with buttercream.
Pipe rosettes starting at the center and spiraling outward, 2 inches (5 cm) wide, working around the sides and then the top, packed tightly together.

Tips

Practice a few rosettes on parchment first to get the pressure even.
Keep the buttercream at a smooth, pipeable room temperature; if it gets soft, chill the bag briefly.
Chill the crumb-coated cake first so the piping goes onto a firm surface.
Good with cold milk.

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Recipe FAQ

How long does it take to make buttercream rosette cake?

Plan on 70 minutes of prep and 32 minutes of cooking, plus 1 hour to chill. The recipe makes 1 8-inch cake.

How should I store buttercream rosette cake?

Refrigerate covered for up to 4 days; bring to room temperature 1 hour before serving.

Can I make buttercream rosette cake ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 2 tsp pure vanilla extract, for the cake (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with cold milk.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

758 Calories / serving

34.4g Fat

109.1g Carbs

5.6g Protein

82.5g Sugar

Whole recipe (1 serving): ~758 cal · 34g fat · 109g carbs · 6g protein · 83g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.