Peach rose cake


by: Oh Sweet Day!


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serves: 6

Vanilla Sponge Cake

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk, room temperature

1/2 stick unsalted butter, melted

1/2 tablespoon vanilla extract

2 large eggs, room temperature

1 cup granulated sugar

Peach Whipped Buttercream Frosting

4 sticks unsalted butter, room temperature

6 cups powdered sugar

1 teaspoonsvanilla extract

2 tablespoons heavy cream

1/2 cup peach puree

1 drops to 2 of peach food coloring paste

Nutrition Facts
Peach rose cake

Servings Per Recipe: 6

Amount per Serving

Calories: 878

  • Total Fat: 12.8 g
  •     Saturated Fat: 7.5 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 93.8 mg
  • Sodium: 143.4 mg
  • Total Carbs: 188.7 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 160.6 g
  • Protein: 5.8 g

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1.  Preheat oven to 350F. Grease three 5-inch cake pans, and line bottoms with parchment paper.

2.  In a large bowl, sift the flour, baking powder and salt. Set aside.

3.  Mix milk, melted butter and vanilla in another bowl. Set aside.

4.  Whip the eggs and sugar on medium-high speed in a bowl of a standing mixer until pale, thick and ribbony. About 5 minutes.

5.  Reduce the speed to low and beat in the flour mixture until just incorporated.

6.  Scoop 2 cups of cake batter and add it into the milk and butter mixture. Whisk until well combined. Then pour the mixture back into the remaining cake batter. Fold until well mixed.

7.  Evenly distribute the batter into the prepared cake pans and spread evenly.

8.  Bake for 20 to 25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely before frosting.

9.  To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and peach puree, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy. Add coloring paste and beat for another minute.

10.  To assemble the cake, place one cake layer on your serving plate and spread with 1/4 cup frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/4 cup frosting. Place the last layer of cake on top. Frost the top and sides of the cake with light coating of the buttercream. Chill the cake for 30 minutes.

11.  Fill a pastry bag attached to a big closed star piping tip with the remaining buttercream. Starting from the bottom, begin piping a circular swirl outward. Try to keep the roses as close together as possible. Then, move to the next row above. Once the sides are done, start piping on the top of the cake. Fill in any blank areas by piping along the same curves as the roses.

12.  Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.

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