This is an exceptional cake crafted perfectly for large gatherings. Its stunning presentation makes it the ultimate choice for celebrations like Mother’s Day🌷or Easter.🐰Don’t forget to add a touch of rose water for an elegant finish.🩷

Blush Buttercream Vanilla Cake on a plate on the counter, with blush roses beside it. The entire cake is in the background on a light green cake stand.

Serves: 18
Prep Time: 12 minutes
Cook Time: 22 minutes

Ingredients:

white cake mix (1 box of Duncan Hines Classic Cake mix, White was used)
eggs
oil
unsalted butter (room temperature)
powdered icing sugar
vanilla extract
whole milk or 2% milk
Rose Water (Food grade Only)
baby pink food coloring
edible rose petals or buds
non-stick cooking spray

White cake mix box, unsalted butter, eggs, non-stick spray, milk in a measuring cup, vegetable oil in a measuring cup, powdered sugar, vanilla extract, and edible rose petals on a silver baking tray. On the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Preheat the oven to 350º F. Follow the directions on the back of the cake mix box for making the cake batter.

Step 2: Spray a round 10-inch spring form pan with non-stick cooking spray and line the bottom of the cake pan with parchment paper. Pour cake batter into the cake pan and bake for approximately 30-35 minutes or until a toothpick comes out clean. Let the cake cool completely. *Baking times may vary depending on the cake pan size.

greased and lined spring-formed cake pan on the counter.

Raw cake better in the spring-form pan on the counter.

Thoroughly baked cake on the counter while the spring form is released.

Step 3: Blush Buttercream Instructions

Using an electric hand mixer, beat the butter until light and fluffy. This may take several minutes.
Add a third of the icing sugar to the butter and beat until combined. Then, repeat the process with the remaining icing sugar.
Add the vanilla extract, Rose Water (if desired), and the milk and mix until smooth.
Stir in a few drops of the pink food dye and mix until combined.

An electric hand mixing blades and a large white bowl with butter and powdered sugar on the counter.

Holding a bottle of edible food-grade rose water on buttercream icing in a white bowl on the counter.

Blush buttercream icing in a large mixing bowl on the counter.

Step 4: Remove the cake from the spring-form pan, spread the icing evenly with a spatula or the back of a spoon over the cooled cake, and sprinkle with edible rose petals or rose buds. Cut and serve!

Iced blush buttercream vanilla cake on a light green cake stand on the counter.

A finished Blush Buttercream Vanilla Cake on a light green cake stand is garnished with edible rose petals, with blush baby roses on the side of the counter.

A finished Blush Buttercream Vanilla Cake on a light green cake stand with blush baby roses on the side of the cake on the counter.

*Remove parchment paper from the bottom of the cake if it sticks after baking.

*Caution-cake will be hot when removed from the oven.

Tips:

Trying using an 18×13-inch rimmed cake sheet. Bake time will be 15-17 minutes at 350º F.
Using the recommended amount of Rose Water is essential to achieving the best flavor, as using too much can lead to an overpowering taste.
Purchase food-grade rose water and edible rose petals from Amazon.
*Baking times may vary depending on the cake pan size.

Blush Buttercream Vanilla Cake

This is an exceptional cake crafted perfectly for large gatherings. Its stunning presentation makes it the ultimate choice for celebrations like Mother's Day or Easter. Don't forget to add a touch of rose water for an elegant finish.

Tara

Prep Time 12

Total Time 12

Servings

Equipment

18×13 sheet pan

Ingredients

15.25 oz white cake mix (1 box of Duncan Hines Classic Cake mix, White was used)
3 large eggs
⅓ cup oil
¾ cups unsalted butter (room temperature)
3 cups powdered icing sugar
1½ tsp vanilla extract
9-10 tsp whole milk or 2% milk
¾-1 tsp Rose Water (food grade)
baby pink food coloring ( 2-3 drops)
edible rose petals or buds (garnish)

Instructions

Preheat the oven to 350º F. Follow the directions on the back of the cake mix box for making the cake batter.
Spray a round 10-inch spring-form pan with non-stick cooking spray and line the bottom of the pan with parchment paper. Pour cake batter onto the baking sheet and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cake cool completely. *Baking times may vary depending on the cake pan size.

Blush Buttercream Instructions

Using an electric hand mixer, beat the butter until light and fluffy. This may take several minutes.
Add a third of the icing sugar to the butter and beat until combined. Then, repeat the process with the remaining icing sugar.
Add the vanilla extract, the Rose Water, and the milk and mix until smooth.
*Using the recommended amount of Rose Water is essential to achieving the best flavor, as using too much can lead to an overpowering taste.
Stir in a few drops of the pink food dye and mix until combined.
Remove the cake from the spring-form pan, spread the icing evenly with a spatula or the back of a spoon over the cooled cake, and sprinkle with edible rose petals or rose buds. Cut and serve!
*Remove parchment paper from the bottom of the cake if it sticks after baking

Notes

Trying using an 18×13-inch rimmed cake sheet. Bake time will be 15-17 minutes at 350º F.
*Baking times may vary depending on the cake pan size.
Using the recommended amount of Rose Water is essential to achieving the best flavor, as using too much can lead to an overpowering taste.
Purchase food-grade rose water and edible rose petals and from Amazon.