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Elegant Pink Rosette Ribbon Cake Recipe

Elegant pink rosette ribbon cake with buttercream flowers and satin bows
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Stunning vanilla cake with perfectly piped pink buttercream rosettes and delicate ribbon bows. Advanced level recipe perfect for special celebrations.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 3/4 cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (360ml) whole milk, room temperature
  • 1 1/2 cups (340g) unsalted butter, softened (for buttercream)
  • 6–7 cups (720-840g) powdered sugar, sifted
  • 1/3 cup (80ml) heavy cream
  • 2 teaspoons vanilla extract (for buttercream)
  • 1/4 teaspoon salt (for buttercream)
  • Pink gel food coloring (dusty rose shade)
  • 2 yards pink satin ribbon (1/4 inch and 1/2 inch widths)
  • Large closed star piping tip (Wilton #1M or #2D)
  • Large piping bags
  • Cake turntable

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round pans.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. Cream softened butter and sugar for 5-6 minutes until very light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternate adding dry ingredients and milk, beginning and ending with flour mixture. Mix until just combined.
  6. Divide batter evenly between pans and bake 28-32 minutes until toothpick comes out clean. Cool completely (about 1 hour).
  7. Beat butter for 8-10 minutes until fluffy. Gradually add powdered sugar, then cream, vanilla, and salt. Beat 3-4 minutes.
  8. Reserve 1/3 buttercream for white base. Color remaining 2/3 with pink gel coloring to dusty rose shade.
  9. Level layers, assemble with filling, apply crumb coat with white buttercream, refrigerate 45 minutes, then add smooth base coat and chill 30 minutes.
  10. Using large star tip and pink buttercream, pipe rosettes around bottom perimeter, top border, and in vertical columns between borders.
  11. Form ribbon bows and gently press into buttercream between rosette columns. IMPORTANT: Remove all ribbons before cutting and serving.

Notes

  • Room temperature ingredients are essential for smooth batter and fluffy buttercream. European-style butter creates richer flavor.
  • CRITICAL SAFETY: Always remove all ribbon decorations before cutting and serving. Store covered at room temperature up to 2 days.
  • Practice rosette technique on parchment paper first. If buttercream becomes too soft while piping, chill briefly and continue.

Nutrition

Find it online: https://www.benefitiany.com/rosette-ribbon-cake/