Raspberry Rosé Cake (Easy Cake Mix Recipe)
This easy yet elegant raspberry rosé cake made with white cake mix and rosé wine for a soft, fluffy crumb. Layered with raspberry jam and naturally pink raspberry buttercream, then finished with fresh berries and gold leaf for a simple but stunning presentation.
Equipment
- 6-inch cake pans(3)
Ingredients
Cake Layers
- 1 box Betty Crocker Super Moist White Cake Mix 14.25 oz. size
- 4 large egg whites as listed on the box
- 1/2 cup vegetable oil as listed on the box
- 1 cup rosé wine replace the water called for on the box
Filling
- 1/2 cup raspberry jam seedless preferred
Raspberry Buttercream
- 1 cup unsalted butter softened
- 4 cups confectioners’ sugar
- 4-5 tablespoons whole milk
- 1/4 cup freeze-dried raspberry powder *see recipe notes
Garnish
- 18-20 fresh raspberries
- Edible gold leaf optional
Instructions
Make the Cake Layers
- Preheat oven to 350°F. Coat three 6-inch round cake pans with flour based baking spray, or grease and flour as usual.
- In a large bowl, combine the cake mix, egg whites, oil, and rosé wine (in place of the water).
- Beat with an electric mixer until smooth and well combined, about 2 minutes.
- Divide the batter evenly between the prepared pans.
- Bake for 22–28 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Once cooled, level the domed tops with a serrated knife or wire cake leveler for even stacking.
Make the Raspberry Buttercream
- In a large bowl, beat the butter until smooth and creamy.
- Gradually add the confectioners’ sugar, mixing on low speed until combined.
- Add 4 tablespoons of milk and beat until light and fluffy. Add additional milk as needed for a spreadable consistency.
- Beat in the freeze-dried raspberry powder until fully incorporated and evenly colored.
Assemble the Cake
- Place one cake layer on a serving plate or cake stand.
- Spread 1/4 cup raspberry jam evenly over the top, leaving a small border around the edge.
- Add a layer of raspberry buttercream over the jam and spread gently to cover.
- Place the second cake layer on top and repeat: 1/4 cup raspberry jam, then buttercream.
- Top with the final cake layer.
- Frost the top and sides of the cake with the remaining buttercream.
- Arrange 18-20 fresh raspberries upright (points facing up) around the top edge of the cake.
- If using, gently apply small flecks of gold leaf to the raspberries for a decorative finish.
- Store covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.
Notes
- Freeze-dried raspberry powder: Grind about 1 cup freeze-dried raspberries into a fine powder and sift out the seeds; measure 1/4 cup.
- Pan size: I designed this cake for three 6-inch pans. You can also bake it in two 8-inch pans, layers will be thinner start checking at 18 minutes. The cake will not be as tall as 8-inch rounds.
- Rosé wine: A dry or semi-dry rosé works best for a subtle floral note. I often reach for Freixenet rosé. it’s affordable, easy to find, and has a light berry flavor that works beautifully in the cake. Mid-range grocery store rosé is perfect. This is not the place to use an expensive bottle.
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