Raspberry Rose Cake with Vanilla Bean Buttercream

Turn a store-bought cake mix into a boozy treat when you replace water with rose! Garnish with fresh raspberries to make this cake a showstopping dessert.

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  • Makes: 10 servings
  • Prep: 20 mins
  • Cool: 10 mins
  • Bake: 350°F per package directions

Raspberry Rose Cake with Vanilla Bean Buttercream

Directions

  1. Preheat oven to 350 degrees F. Grease and lightly flour three 8-inch round cake pans; set aside.
  2. Prepare cake mix according to package directions, except replace the water with an equal amount of rose and mix in a few drops of red food coloring. Pour batter into prepared pans, spreading evenly. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
  3. In a large bowl, mix the frosting, the seeds of one vanilla bean, and a few drops of blue food coloring. Place one cake layer, bottom side up, on a serving plate. Spread with about 1/3 cup of the tinted frosting. Repeat with two other cake layers. Frost top and sides of cake with remaining frosting. Garnish with raspberries.
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