Description
Indulge in the enchanting flavors of this rose gold cake, featuring layers of fluffy vanilla sponge and velvety raspberry frosting, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- ½ cup raspberry jam
- Pink food coloring gel
- Edible gold glitter or dust
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together flour, baking powder, and salt in a bowl.
- In another bowl, cream softened butter and granulated sugar until light and fluffy (about 3–4 minutes).
- Beat in eggs one at a time along with the vanilla extract until fully incorporated.
- Gradually mix in the dry ingredients alternating with milk; combine gently.
- Fold in pink food coloring until achieving your desired shade.
- Pour batter into prepared pans and bake for 25–30 minutes or until golden brown.
- Allow to cool completely before removing from pans. Layer with raspberry jam and frost with buttercream icing. Decorate with edible gold glitter.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg