Raspberry Rosé Cake with Vanilla Bean Buttercream
Hi Delish Dish readers! It’s Heather Baird again, your sugar-obsessed friend from Sprinkle Bakes. Today I’m bringing you a toast-worthy treat. Raspberry Rosé Cake is great for all kinds of celebrations and it’s so easy to make. It starts with a box cake mix, but with a few additions to the batter you’ll have scratch-made taste. It’s a win-win, I tell ya! The first thing you’ll need to do is get this recipe for Champagne Cake and pick up a bottle of your favorite sparkling rosé wine.
You’ll simply make the recipe as directed, but swap out the regular champagne for rosé. I added two drops of liquid red food color to the batter as well. This creates beautiful blush-hued cake layers. The batter makes a 9-inch double layer cake, but it can also make a triple layer cake with 8-inch pans.
The frosting is also from the grocery store shelf, but it is improved upon with the addition of vanilla bean. Combine the vanilla frosting, three drops of liquid blue food color and the seeds of 1 vanilla bean in a large bowl and beat until well combined. You can do this by hand, but an electric hand mixer will make short work of the task. Fill and frost the cake layers and add fresh raspberries on top. Voilà - instant celebration cake! How easy is that!?
It’s so easy to vary this cake with whatever bubbly strikes your fancy. I have plans for a blackberry wine version when summertime is in full swing and blackberries are at their peak. Find the recipe here, and let your imagination do the rest!
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