strawberry rosé layer cake
I needed to look at something happy after the shitshow of a day that just transpired. So, cake it is!
Some days it seems that all the lunatics get released into The Wild at the same time. We dealt with a severely hyperactive, somewhat aggressive middle schooler who kept running in and out the door like someone lit his ass on fire (and his poor younger companion looked fucking terrified); a lady who ordered 20 shots of espresso and kept repeating that she was in a hurry and late to work, while we are powerless to speed up our espresso machine for her fucking psychotic order; a couple girls who were friendly but also seemed a bit high; and finally, we think we may have witnessed a slight altercation in the parking lot (not physical, just heated discussion.)
This all by about 8:30 am, and immediately I just wanted to go home and eat a treat.
Today I’ll probably enjoy a homemade caramel latte and a stroopwafel, but a slice of this Strawberry Rosé would be fabulous if I had some around. Tender, fruity, wine-spiked layers frosted with a simple vanilla buttercream and piped with the cutest lil strawberries. A very springy and Easter-friendly centerpiece that’s just as tasty as it is beautiful.
Honestly, pink foods just bring me joy right now. The vibes are not it today, but cake always helps.
Rosé All The Way
Ground freeze-dried strawberries lend the primary coloring for the cake layers, but I like to help it along with a couple drops of red food dye. Of course, you do not have to use the dye; just know your treat won’t have quite as bright a color.
First, sift the ground berries with your sugar – this incorporates the berries much more easily. Cream the strawberry sugar with butter, then whip in three eggs, one at a time. Mix in vanilla, Greek yogurt, and the dye if you’re using.
Add in flour, baking powder, baking soda, and salt. With the mixer running in low, stream in room-temperature rosé wine. Any brand will do – just choose one you like. I used still wine but sparkling would work just as well!
Pour the batter evenly between two greased 9-inch cake pans. Bake 30-35 minutes at 350 degrees until the centers are set and an inserted toothpick comes out mostly clean.
Let the cakes cool 10 minutes in the pans, then run a knife around the edges to loosen and flip the layers onto wire racks to cool completely. I tend to bake my cake layers a day beforehand, then chill in ziptop bags in the fridge overnight to ensure there’s no trace of heat left to melt the forthcoming frosting.
Berries and Cream
To really let the cake’s layers shine, I opted for a simple vanilla buttercream. The most basic of the basic, but never fails in any recipe.
Start by mixing softened butter with vanilla until incorporated. Add in powdered sugar (I start with 4 cups but you will likely need more) and 1/3 cup of heavy cream. Whip until combined, then increase the mixer speed and LET THAT TORNADO GO. The texture we’re looking for is fluffy and spreadable. I generally go up to 4 1/2 cups powdered sugar and 1/2 cup of heavy cream for my cakes.
Reserve 1 1/2 cups of the frosting. You will dye this for the lil strawbees!
Plop one cake layer onto a plate or cake stand. Frost the top generously, then add the second layer. Frost the top and all the way around the sides, using up the frosting. Swipe a bench scraper or an offset spatula around the cake to smooth out the frosting layer as best you can, to create a nice canvas for the strawberries.
Now, I’m gonna describe this as best I can, but decorating and writing out how to decorate are not my forte, so bear with me.
Mix your reserved frosting with drops of red food dye until a vivid scarlet hue emerges. Scoop the frosting into a piping bag fitted with a small, flat tip. Pipe two half-heart shapes onto the side of the cake, connecting them at the top and bottom to create the strawberry. Have fun with it! Mine are certainly not perfect, but I’d argue you can see a strawberry within the attempts.
Store the cake covered well, under a cake dome or otherwise. Keeps well at room temp for 3 days, the fridge for 5 (up to 7 if aesthetics aren’t that important to you), or slice up individual servings and freeze for up to 3 months.
Cake on the fly is always a good plan!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Spring into cake season:
Classic Carrot Cake with Bourbon Maple Buttercream
strawberry rosé layer cake
Ingredients
- 2 sticks butter, softened
- 1 cup freeze dried strawberries, ground into a powder (makes 1/4 cup)
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup plain whole milk Greek yogurt
- 1-2 drops red food dye (optional)
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups rosé wine, at room temperature
vanilla buttercream
- 1 stick butter, softened
- 1 tsp vanilla extract
- 4 1/2-5 cups powdered sugar
- 1/3-1/2 cup heavy whipping cream
- red food dye
Instructions
- Preheat oven to 350 degrees. Grease 2 9 inch cake pans with butter or oil.
- Sift the freeze dried strawberry powder with the sugar. In a large bowl, cream the butter and strawberry sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, until fully incorporated. Whip in the vanilla, Greek yogurt, and dye if using. Add the flour, baking powder, baking soda, and salt. With the mixer running, slowly stream in the wine. Do not overmix.
- Divide the batter evenly between the cake pans. Bake 30-35 minutes until the center is set and an inserted toothpick emerges with just a few moist crumbs. Let cool in the pans for 10 minutes, then run a knife around the edges to release the layers and flip onto a wire rack. Cool completely.
- When the cakes are cooled, make the frosting. In a bowl, whip the butter and vanilla on low speed until combined. Add in 4 cups of powdered sugar and 1/3 cup cream and mix to combine, then increase the speed to medium high and whip until very light and fluffy. If needed, pour in more sugar 1 tablespoon at a time until the frosting is soft and spreadable.
- Scoop out 1 1/2 cups of the frosting. Mix with red dye until you reach a vivid, strawberry-esque hue.
- Place one cake layer on a flat plate or cake stand. Frost the top generously, then add the second layer. Frost all the way around the cake until completely covered. Using a flat, small frosting tip, pipe on strawberries all around the cake. They don't have to be perfect!
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