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Perfect Rose Petal Vanilla Bean Layer Cake Recipe with Raspberry Filling

rose petal vanilla bean layer cake - featured image
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A delicate and elegant vanilla bean layer cake infused with edible rose petals and layered with a bright raspberry filling, topped with creamy vanilla bean buttercream. Perfect for celebrations or quiet indulgences.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp pure vanilla bean paste
  • 1 cup (240ml) whole milk, room temperature
  • 2 tbsp edible dried rose petals, finely chopped
  • For the Raspberry Filling:
  • 2 cups (300g) fresh or frozen raspberries
  • ½ cup (100g) granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • For the Vanilla Bean Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp pure vanilla bean paste
  • 2–3 tbsp heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans or line with parchment paper. Bring eggs and milk to room temperature.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar until light and fluffy, about 5-7 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla bean paste.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour. Mix gently until just combined.
  6. Fold in finely chopped edible rose petals gently.
  7. Divide batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Rotate pans halfway through baking.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Cool completely before frosting.
  9. For the raspberry filling, combine raspberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring frequently until thickened and glossy. Cool to room temperature.
  10. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, vanilla bean paste, salt, and heavy cream until fluffy and spreadable.
  11. Assemble the cake by placing one layer on a serving plate, spreading raspberry filling generously, then adding the next layer. Repeat if using three layers. Cover top and sides with buttercream. Garnish with whole raspberries and dried rose petals if desired.

Notes

Use room temperature ingredients for best results. Fold rose petals gently to preserve their delicate flavor and color. If buttercream is too stiff, add cream a teaspoon at a time to loosen. Raspberry filling can be made ahead and refrigerated. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use vegan margarine and coconut cream.

Nutrition

Keywords: rose petal cake, vanilla bean cake, raspberry filling, layered cake, floral cake, homemade cake, celebration cake, buttercream frosting

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