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Bake Up Something Special

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Libra Raspberry Rose Cake

Libra Raspberry Rose Cake

Ingredients:13
Servings:12

By Betty Crocker ContributorUpdated 09/14/2024

Libra Raspberry Rose Cake

Ingredients:13
Servings:12

Love, beauty, and refinement. These important values and common traits of a strong Libra come to life vividly in the color pink. The harmonious and balanced tones of this color reflect the graceful balance of flavors between raspberry and rose. But the beauty of this cake lies in its core traits, just like Libras. The sweet and tart combination of cake and raspberries gives elegance and surprise to delight the senses — and your birthday guests! This recipe lets you bake a birthday cake that embodies your balance and beauty in a bold yet delicate masterpiece for all to enjoy and celebrate the uniqueness of you.

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Libra Raspberry Rose Cake

Prep time:45 min
Total time:2 hr 0 min
Ingredients:13
Servings:12

Libra Raspberry Rose Cake

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Ingredient

Cake

1 box Betty Crocker™ Super Moist™ White Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
1/2 teaspoon rose water

Vanilla Buttercream Frosting

3 cups (6 sticks) unsalted butter, room temperature
9 cups powdered sugar
1 teaspoon kosher salt
1 tablespoon vanilla bean paste
3/4 cup heavy cream
Pink Betty Crocker™ gel food colors

Toppings

1/2 cup raspberry jam
Fresh raspberries, for decorating

Instructions

Step 1
Heat oven to 350ºF. Grease bottom of 2 8” heart-shaped or round cake pans.

Step 2
In a large mixing bowl, beat cake mix, water, vegetable oil, eggs, and rose water with an electric mixer on medium speed until combined.

Step 3
Divide the batter evenly between the 2 pans. Bake 26 to 31 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Step 4
In a large mixing bowl, beat the butter, sugar, and salt with an electric mixer on low speed until smooth.

Step 5
Add in the vanilla extract and heavy cream and beat until combined.

Step 6
Increase speed to medium and beat until fluffy.

Step 7
Set aside 4 cups of buttercream frosting. Tint 2 cups hot pink by adding the food gel, a few drops at a time, and stirring between each addition until the desired color is reached. Stir the raspberry jam into the other 2 cups to be used to frost the inside of the cake layers.

Step 8
Tint the remaining buttercream frosting light pink by adding the food gel a few drops at a time and stirring between each addition until the desired color is reached.

Step 9
Frost cake as desired.

Recipe Tips

Need tips and techniques for decorating a vintage cake? See Betty’s article, How to Make A Vintage Cake: Decorating Techniques and Tips for All Skill Levels to be inspired.

Nutrition Facts

Nutrition facts are not available for this recipe