Who can resist a moist, tender layer cake that's piled high with beautiful whipped frosting?  Not me, and that's for certain.

Rose Cake with Heavenly Frosting

Who can resist a moist, tender layer cake that's piled high with beautiful whipped frosting?  Not me, and that's for certain! Your family will be begging for this cake at every birthday and family gathering from now on, and it's a cake that will make anyone you give it to feel super special because it looks so gorgeous.

Course Dessert
Cuisine American
Keyword cake, decorated cake, dessert, roses
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 servings


Layer Cakes

  • 1 white cake mix, I prefer Super Moist or Duncan Hines (I also like the cakes mixes from Aldi)
  • 1/2 cup butter, melted and cooled slightly
  • 1 tsp. vanilla extract
  • 1 cup water
  • 4 egg whites

Heavenly Frosting

  • 16 oz. cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp. almond extract
  • 2 tsp. vanilla extract
  • 4 cups whipping cream


Layer Cakes

  1. Prepare the cake batter as per the package directions using the ingredients listed here in this recipe. (You will be substituting butter for the oil and adding vanilla extract.)

  2. Grease two 8-inch round cake pans, adding a parchment round to the bottom of each pan; spray the parchment with nonstick spray, as well. Place half of the prepared batter into each cake pan. Bake as per the package directions, or until a cake tester inserted into each cake comes out clean. 
  3. Upon removing the cakes from the oven, immediately cover each pan with foil, letting the cakes cool completely.

Heavenly Frosting

  1. In a large mixing bowl, using an electric mixer, beat the cream cheese with the sugar and the extracts until well combined.  Add the whipping cream, beating it in a little at a time until stiff peaks form, adding the food coloring of your choice during this time, if desired. Refrigerate the frosting at this point if you aren't immediately frosting the layer cakes. 

  2. When the layer cakes have cooled completely, remove them from the pans.  Place the first cake top-side-down onto your cake plate or pedestal, covering the top and sides with the prepared frosting.
  3. Add the second cake to the top of the frosted layer cake, placing this one so that it is top-side-up (this puts the flat bottoms of each cake together and they will "sit" better for you). Now, frost the second layer cake on the top and the sides, smoothing the frosting over both layers, as desired.

  4. Place the remaining frosting into a large piping bag that has been fitted with a large coupler and star tip.  Begin piping the roses onto the sides of the cake, making your way around the cake until it is fully decorated with the roses.  (To give yourself an idea of how large to make the roses and how many you'll need, I usually place a rose at 12 o'clock, 6 o'clock, 3 o'clock and 9 o'clock, then fill in between those four roses as a guide.)
  5. Next, you'll want to fill the top of the cake with roses.  Pipe a rose in the very center of the top of the cake, then fill in with more roses around that one, as desired.  Decorate the centers of each rose on top with pink chocolate beads (or whatever color you desire).
  6. Once the cake is frosted, place it into a large cake carrier and store in the fridge for 8-10 hours to let layers absorb some of the moisture from the frosting and to thoroughly chill. Cake will keep 2-3 days in the fridge.

Recipe Notes