If there’s one cake that I’ve made over and over again it’s definitely a rose cake. I made my very first rose cake 4 years ago (which is crazy!). That seems like forever ago. Since then I’ve mad a bajillion others:
- Mother’s Day Rose Cake
- Ryerson University Rose Cake
- 90th Birthday Rose Cake
- Red and Black Rose Cake
- Rusty Teal Rose Cake
- Minion Rose Cake
- Mother’s Day Rose Cake #2
- Mother’s Day Rose Cake #3
- Giant Pink Rose Cake
- Chocolate Rose Cake
- Green Ombre Rose Cake
- Christening Rose Cake
- My First Rose Cake
I’ve made numerous other rose cakes that never made it onto my website simply because they would be repeats of the ones I already have on here.
One of my past colleagues from University reached out to me a few weeks ago saying she is celebrating her 22nd birthday. She’s a triplet which means this party would be celebrating 3 humans! That is so exciting. I’m so happy she asked me to be a part of her special day with her family.
This cake is a 10″ four layered lemon cake with raspberry filling.
Raspberry Filling Ingredients
- 1/2 cups frozen raspberries
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1/4 cup sugar
Raspberry Filling Directions
- In a small sauce pan, combined all of the ingredients and slowly bring to a boil over medium-high heat (keep stirring until thickened for best results).
Lemon Cake Ingredients
- 3 cups (345g) sifted all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 and 3/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 heaping tablespoon lemon zest (about 2 lemons)
- 1/3 cup fresh lemon juice (about 2 lemons)
Lemon Cake Directions
- Preheat oven to 350°F. Grease two 8-inch cake pans greased with butter and then dusted with flour.
- Whisk the flour, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs and vanilla extract on high speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
- Pour batter evenly into cake pans. Bake for around 21-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack.