Raspberry Rosé Cake
This may be an unpopular opinion, but I’ve never been the biggest fan of cake. Give me cookies or brownies or ice cream any day, but cake is just okay. This cake, however, has changed me. The raspberry and rosé in this cake is so flavorful and moist. And the raspberry and rosé jam is the perfect touch of sweetness. And then the rosé frosting. Well, that is quite literally just the icing on the cake! This raspberry rosé cake brings the perfect brightness to any day, and I think we could also use a little brightness right now.
This cake has three parts – the cake itself, a jam filling, and of course, icing!
For the cake, we use both rosè and pureed raspberries for the beautiful pink color and, more importantly, the fruity and delicious flavor. It also calls for egg whites and cream of tartar to make it a super light and fluffy cake, giving it a perfect texture! And then you’ll need your basic cake ingredients – butter, sugar, flour, baking powder, salt, and vanilla.
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For the jam, you’ll use raspberries and rosè again, some sugar to sweeten it a bit, and cornstarch to thicken it helping it reach the proper consistency!
And lastly, for the icing, you’ll need butter and powdered sugar, and then where you would generally use milk to help set the consistency, instead you’ll use rosè here. We don’t use any raspberries in the frosting because raspberries have a much more powerful flavor than the more mild rosè so that flavor will stand out more in the cake and jam, with just that hint of rosè, so having a rosè frosting will add the perfect pop of rosè flavor!
How to make Raspberry Rosè Cake
You’ll start with the cake, beating the butter and sugar till fluffy. You know I usually try to save dishes, but for this recipe, all the wet ingredients (except the egg whites) need to go in one bowl, and all the dry (except the cream of tartar) in another. Then you alternate adding wet and dry ingredients to the butter and sugar combo, mixing after each addition. In another bowl (sorry!), you’ll whip egg white into a meringue. Adding cream of tartar when the egg whites get foamy (before they stiffen) will help them stiffen and hold their shape. You’ll fold the egg white mixture into the batter and then bake!
While the cake is baking, it’s time to start on the jam! The jam is also particularly easy to make. If you mash the raspberries down with a fork and then heat them, the juices will be released. You’ll heat these for about 5 minutes. It’s really important to stir constantly so the mixture doesn’t stick to the bottom of the pan. After 5 minutes, you’ll add the remaining ingredients, heat for about two more minutes, and then cool. As this cools, it will thicken into a jam. You’ll want to be sure the jam is completely cooled before assembling the cake. The cake will also have to be cooled completely, so you have plenty of time to make and cool the jam!
The frosting is just like any other. You’ll first beat the butter until it’s smooth, then you’ll add the powdered sugar and rosè. You can adjust the consistency as needed by adding a bit more powdered sugar to thicken it or a but more rosè if it’s too thick.
Once all the pieces have cooled, the cake can be assembled with jam and frosting between the layers, as well as on top. You can certainly do this however you like. I usually put one cake layer on the serving dish of choice, frost the top of it, then cover the frosting with a layer of jam. I then add the second layer and frost the top of that, and then add another layer of jam to the top. As a huge lover of frosting, I’m always tempted to frost the whole cake, but the flavors in this cake are so powerful and rich, that this works perfectly as a naked cake! But there are no rules when it comes to frosting and assembling cakes, so you do you!!
How to store Raspberry Rosè Cake
It is probably okay to store at room temperature, but because of the butter in the icing, I would recommend refrigerating it. The cake should be covered whenever you’re not sticking your fork in (which could be all the time!). It should last about a week.
Can I use frozen raspberries?
You can probably use frozen raspberries but would need to defrost them first. The raspberries have to be pureed for the cake, and you want the juices to release for the jam. Neither of these things will work while the berries are frozen, but I would imagine should work fine once defrosted!
Does Raspberry Rosè Cake have alcohol in it?
The rosè in the cake is baked, and the rosè in the jam is cooked on the stove. This won’t make it completely alcohol free, but the alcohol content will be reduced. The rosè in the frosting is not cooked, so will retain its full alcohol content, but you could easily replace the rosè in the frosting with milk instead for a basic white frosting.
Can you get drunk off alcohol-infused cake?
You can, but it’s not likely. Because the cake and jam do retain some alcohol, and the frosting is infused with alcohol, you will be putting alcohol into your system when you eat these, but the content is likely very low so you’d probably get sick from eating cake before you got drunk. But I’m no scientist and I haven’t tried it, so I guess anything is possible!
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Raspberry Rosé Cake
- 3 cups flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt Diamond Crystal
- 1 cup rosé
- 2 teaspoon vanilla
- 1 cup pureed raspberries
- 2 stick butter
- 2 cup sugar divided in half
- 4 egg whites
- 2 teaspoon cream of tartar
- 2 cup raspberries finely chopped
- 1/2 cup sugar
- 2 tablespoon cornstarch
- 2 teaspoon rosé
- 2 stick butter
- 4 cups powdered sugar
- 1/4 cup rosé
- pink food coloring optional
- Preheat oven to 350 F and grease two round cake pans.
- In one small bowl, combine dry ingredients (flour, baking powder, salt).
- In another small bowl, combine wet ingredients (rosé, vanilla, pureed raspberries)
- In a mixing bowl, beat butter and 1/2 cup sugar till light and fluffy.
- Alternate adding in wet and dry ingredients, beating between each addition, until all ingredients are combined.
- In a separate clean, dry bowl, beat egg whites until foamy.
- Add cream of tartar.
- Slowly and gradually add the remaining 1/2 cup sugar while beating, and continue beating until the mixture becomes stiff and glossy.
- Fold egg white mixture into batter.
- Divide batter evenly between the two pans and bake for approximately 30 minutes, or until a toothpick entered into the center of the cakes comes out clean.
- Remove from oven and let cool until the sides of the cake pull away from the pan, about 5 minutes.
- Flip cakes out onto cooling racks and cool completely.
- While the cakes are baking, place chopped raspberries in a small saucepan over medium heat, stirring constantly for 5 minutes.
- Add the sugar, rosé, and cornstarch to the saucepan and continue stirring for 2 more minutes.
- Remove from heat and cool completely.
- While the cakes and the jam are cooling, beat butter until fluffy and smooth.
- Add in powdered sugar and rosé and beat until desired consistency. If the frosting is too thick, add more rosé. If it’s too thin, add more powdered sugar.
- If using food coloring, add a few drops and mix till evenly colored.
- Once the cakes and jam have cooled completely, place one of the cakes on the serving plate.
- Spread the frosting over the top of that cake, then spread the jam over the top of the frosting.
- Place the other cake on top of the frosting and jam, and spread frosting and jam on the top layer.
- Snap a photo, cut a piece, and enjoy!
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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This post was updated in May 2021 with an improved recipe, new photos and additional information about the recipe.