Raspberry Rose Cake Recipe

Celebrate all the special moments in your life with this raspberry rose cake made with sparkling rose wine from OneHope Wines. This post was made in collaboration with OneHope. Thank you for supporting the brands I love and keeping the lights on in the Cookie Named Desire kitchen!

Showstopping raspberry rose cake made with sparkling rose win


Rose Cake

  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 4 large egg whites
  • ⅔ cups OneHope sparkling rose
  • 2 teaspoons vanilla extract
  • 1 tablespoon vegetable oil
  • 1 ⅓ cups granulated sugar
  • ⅔ cup butter

Rose Syrup

  • ⅔ cups OneHope sparkling rose
  • ½ cup granulated sugar

Rose Buttercream

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 ½ cups unsalted butter
  • ¼ cup rose syrup
  • 2 teaspoons vanilla extract
  • 1 pint fresh raspberries

Raspberry Drip

  • 4 fresh raspberries mashed
  • 2 cups powdered sugar
  • Pinch of salt
  • 1 tablespoons milk as needed

Celebrate every special moment in your life with this raspbery rose cake made with sparkling rose wine


  1. Preheat the oven to 350 F. Grease and flour three 6-inch round cake pans that are 3 inches deep.
  2. In a medium bowl, mix together the flour, baking powder, and salt together. Set aside.
  3. In a separate bowl, beat together the egg whites, rose, vanilla, and oil together. Set aside.
  4. In a stand mixer, beat the granulated sugar and butter together until light and fluffy. Slowly begin to alternate adding the flour mixture (in three additions) and the egg mixture (in two additions). Begin and end with the flour mixture. Mix until just combined.
  5. Evenly divide the batter among your cake pans. Bake in the middle rack for about 25 – 28 minutes, or until a toothpick inserted in the middle of the cakes come out clean.
  6. Allow the cakes to cool in the pans for 10 minutes. Run a knife between the edges of the cake and the pan. Turn out the cake onto a wire rack and allow to cool completely. Once cool, wrap tightly with plastic wrap and freeze until needed or for at least two hours. Freezing makes it easier to level the cake and frost.
  7. Make the rose syrup. Combine the ingredients to a small saucepan and heat until the sugar dissolves and begins to boil. Allow to boil for one minute, then remove from heat. Allow to cool to room temperature before transferring to an airtight container to chill in the refrigerator.
  8. Make the frosting. In a clean and dry heat-proof stand mixer, add the egg whites and sugar together. Pour a small amount of water in a small saucepan and boil the water. Place the mixing bowl over the water and beat the egg white mixture until the sugar is dissolved and the mixture is whitened and reaches 165 F.
  9. Remove from the heat and place on the mixer. Beat until it reaches stiff peaks. Add the butter one tablespoon at a time until it is all added the buttercream is silky smooth. Please read notes for troubleshooting the buttercream. Add in the rose syrup and the vanilla and mix in well.
  10. Level the cakes by cutting off the domed tops. Brush the tops of the cakes with the rose syrup
  11. Add a generous amount of frosting on top of two of the cake layers and add raspberries to these two layers as well. Layer the cakes on top of one another, leaving the unfrosted cake for the top layer. Once assembled, add frosting to the top layer and the sides of the entire cake. Smooth out the frosting and chill in the refrigerator as you make the drip.
  12. Make the drip by adding the raspberries and powdered sugar together, mashing and mixing as much as possible. The mixture should be lumpy. Slowly add the milk one teaspoon at a time, mixing well between each addition. The mixture should be thick and paste-like with only a little movement.
  13. Remove the cake from the refrigerator and add the drizzle on top of the cake, pushing it to the edges and allowing it to drizzle down naturally on its own.
  14. Finish with an optional rose on top of your cake.

You special moments will be that much more special with this raspberry rose cake made with sparkling rose wine

Source: A Cookie Named Desire

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