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Strawberry Rosé Cake Recipe Easy Galentine’s Dessert with Rosé Buttercream

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This Strawberry Rosé Cake is a light, airy, and festive dessert bursting with real strawberries and a gentle hint of rosé, finished with a rosé-infused buttercream. It’s the perfect centerpiece for Galentine’s, bridal showers, birthdays, or any celebration that calls for a little sparkle.

Ingredients

  • All-purpose flour – 1 2/3 cups (205g)
  • Baking powder – 2 tsp (8g)
  • Fine sea salt – 1/2 tsp (3g)
  • Unsalted butter, softened – 1/2 cup (115g)
  • Granulated sugar – 1 cup (200g)
  • Large eggs, room temperature – 2
  • Pure vanilla extract – 2 tsp (10ml)
  • Rosé wine – 3/4 cup (180ml)
  • Fresh strawberries, hulled and finely chopped – 1 cup (150g)
  • Whole milk or non-dairy milk – 1/4 cup (60ml)
  • Optional: Lemon zest from 1 lemon
  • For the Rosé-Infused Buttercream:
  • Unsalted butter, softened – 1 cup (230g)
  • Powdered sugar – 3 cups (360g)
  • Rosé wine, reduced – 1/3 cup (80ml, reduced to 2 tbsp / 30ml)
  • Pure vanilla extract – 1 tsp (5ml)
  • Pinch of salt
  • Optional: Strawberry jam – 2 tbsp (30g)
  • For Garnish:
  • Fresh strawberries, halved
  • Edible flowers or freeze-dried strawberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line with parchment, and lightly flour the sides.
  2. Pour 1/3 cup (80ml) rosé into a small saucepan. Simmer over medium heat until reduced to about 2 tablespoons (30ml), about 10-12 minutes. Cool completely.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl, beat 1/2 cup (115g) softened butter with 1 cup (200g) sugar until light and fluffy, about 3-4 minutes.
  5. Beat in eggs one at a time, then add vanilla extract and optional lemon zest. Mix until smooth.
  6. On low speed, alternate adding the dry ingredients and the rosé (180ml) and milk (60ml), beginning and ending with dry. Mix until just combined.
  7. Gently fold in the chopped strawberries with a spatula.
  8. Divide batter evenly between prepared pans. Smooth tops and bake for 22-26 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  9. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  10. For the buttercream: In a large bowl, beat 1 cup (230g) softened butter until creamy. Gradually add 3 cups (360g) powdered sugar, beating until light and fluffy. Add cooled rosé reduction, vanilla extract, and pinch of salt. For a pinker hue and more berry flavor, beat in 2 tbsp (30g) strawberry jam.
  11. Place one cake layer on your serving plate. Spread with a generous layer of buttercream. Top with the second cake layer and frost the top and sides.
  12. Garnish with fresh strawberries and edible flowers or freeze-dried berries.

Notes

For best results, use room temperature eggs and milk. Reduce the rosé for concentrated flavor and a stable buttercream. Pat strawberries dry if very juicy. Chill cake layers before frosting to minimize crumbs. This cake can be made gluten-free or dairy-free with 1:1 substitutions. For cupcakes, bake 15-18 minutes.

Nutrition

Keywords: strawberry rosé cake, galentine's dessert, rosé buttercream, strawberry cake, spring cake, bridal shower cake, easy layer cake, pink cake, celebration dessert

Find it online: https://zorbmeal.com/strawberry-ros-e-cake-recipe-easy-galentines-dessert-with-ros-e-buttercream/