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.
Why this recipe works
The flavors in this cake blend perfectly. The raspberry flavor comes out strongest in the jam, and the rosè flavor really shines in the frosting. I also love this cake as a naked cake. The colors are beautiful and, even as someone who really loves frosting, the frosting in the middle and on top is the perfect amount of rosè flavor.
Ingredients and notes
Rosè – The rosè, of course, is one of the key flavors of this recipe. While it’s included in all three elements of this cake – the cake, the jam, and the frosting – it really stands out most strongly in the frosting.
Raspberries – Raspberries make up the other key flavor in this recipe. They’re pureed in the cake, but chopped to leave them a little bit chunkier in the jam. Because the raspberry flavor is quite a bit stronger than the more subtle rosè, there is no raspberry in the frosting to create a perfect balance between the two flavors.
Egg Whites – Whipped egg whites make this cake so incredibly light and fluffy. With these light and bright summer flavors, you don’t want a dense cupcake. You want your cupcake to be light and airy. And the egg whites do just that!
How to make this recipe
Beat the butter and sugar till fluffy.
Combine all the wet ingredients except the egg whites in one bowl, and all the dry ingredients except the cream of tartar in another.
Alternate adding wet and dry ingredients to the butter and sugar combo, mixing after each addition.
In another bowl (it needs to be a clean, dry bowl) whip the egg whites, adding cream of tartar when the egg whites get foamy, and continuing to whip until they form stiff peaks.
Fold the egg white mixture into the batter and then bake!
While the cake is baking, heat the raspberries 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.
Beat the butter until it’s smooth, then 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 bit more rosè if it’s too thick.
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!
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.
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!
Tips & Tricks
- Ensure that the cake and the jam are cooled completely before assembling.
- To assemble, 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.
- While I assemble this as a naked cake, there are no rules when it comes to frosting cakes, so you do you!!
Strawberries & Champagne Poptarts
Red Wine Flourless Chocolate Cake
No-Bake Prosecco Cheesecakes
Strawberries & Champagne Cupcakes with Nutella Frosting
Oaks Lily Cupcakes
Bourbon Peach Sweet Tea Cupcakes
Piña Colada Upside Down Cupcakes
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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Raspberry Rosé Cake
- two 9" cake pans
- 4 mixing bowls
- silicone spatula
- stand or hand mixer
- small saucepan
- 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!
This post was updated in May 2021 with an improved recipe, new photos and additional information about the recipe.