What piping tip do I need to make the rosettes on a Cherry Vanilla Rosette Cake?

To create the signature buttercream rosettes, use a Wilton 1M piping tip. This large open star tip helps produce voluminous, spiral rosettes quickly and evenly. Make sure your buttercream is smooth and slightly stiff to hold the shape well when piped. Practice piping on parchment paper first to get comfortable with the pressure and motion before decorating the cake.

Can I use fresh cherries inside the Cherry Vanilla Rosette Cake?

It’s best to avoid adding fresh cherries directly into the batter, as their juice can discolor and affect the texture of the cake. Instead, incorporate cherry flavor by layering cherry jam or pie filling between the cake layers. Pureed cherries or a well-strained cherry compote also work well to distribute the flavor without altering the cake’s appearance.

Is this Cherry Vanilla Rosette Cake suitable for high-altitude baking?

Yes, this recipe can be adjusted for high-altitude locations. At elevations above 3,000 feet, you may need to slightly reduce the flour by 2 to 4 tablespoons and increase baking powder to 4 teaspoons to help the cake rise properly. Also, decrease sugar by one to two tablespoons if the cake seems too dense. For sea-level baking, use the original measurements.

What can I use as a buttermilk substitute in the Cherry Vanilla Rosette Cake recipe?

If you don’t have buttermilk, you can make a quick substitute by mixing 1½ tablespoons of white vinegar or lemon juice with 1½ cups of whole milk. Let it sit for about 15 minutes until it thickens and curdles slightly. This homemade sour milk provides the acidity needed to react with baking soda, keeping the cake moist and tender.

How can I store and keep a Cherry Vanilla Rosette Cake fresh?

Store the cake in an airtight container or cover it loosely with plastic wrap. Keep it refrigerated if it contains buttercream or fresh fruit fillings, and allow it to sit at room temperature for 30 minutes before serving to soften. The cake will stay fresh for 3 to 4 days in the fridge. For longer storage, freeze the cake well-wrapped for up to 2 months and thaw overnight in the refrigerator.

Cherry Vanilla Rosette Cake Recipe For High Altitude Baking

Name: Cherry Vanilla Rosette Cake
Prep time: 20 min
Cook time: PT-495033H47M34S
Total time: 50 min
Cuisine: American
Ingredients: 1 ½ cups granulated sugar; ½ vanilla bean seeds scraped; 3 ¼ cups cake flour spooned, leveled, and sifted; 3 teaspoons baking powder; 1 teaspoon coarse Kosher salt use ½ teaspoon if using table salt; 2 large eggs; 2 large egg whites; 1 ½ cups whole buttermilk room temperature; ½ cup unsalted butter melted; ½ cup vegetable oil; 2 teaspoons vanilla extract; 2 ½ cups unsalted butter softened to room temperature; ¾ cup cherry jam or preserves pureed until smooth; 5 cups powdered sugar; 1 tablespoon meringue powder optional; ¼ teaspoon coarse Kosher salt use ⅛ teaspoon if using table salt; 2 ½ teaspoons vanilla extract; 1-2 tablespoons milk or cream if needed

Ingredients

Scale

1 ½ cups granulated sugar

½ vanilla bean seeds scraped

3 ¼ cups cake flour spooned, leveled, and sifted

3 teaspoons baking powder

1 teaspoon coarse Kosher salt use ½ teaspoon if using table salt

2 large eggs

2 large egg whites

1 ½ cups whole buttermilk room temperature

½ cup unsalted butter melted

½ cup vegetable oil

2 teaspoons vanilla extract

2 ½ cups unsalted butter softened to room temperature

¾ cup cherry jam or preserves pureed until smooth

5 cups powdered sugar

1 tablespoon meringue powder optional

¼ teaspoon coarse Kosher salt use ⅛ teaspoon if using table salt

2 ½ teaspoons vanilla extract

1–2 tablespoons milk or cream if needed

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Instructions

1-How to Prepare the Perfect Cherry Vanilla Rosette Cake: Getting started with this Cherry Vanilla Rosette Cake is as simple as preheating your oven and gathering your tools. First, set your oven to 350°F and prepare three 8-inch cake pans by spraying the bottoms with non-stick spray this helps the cake release easily after baking. It’s one of those steps that makes the whole process feel effortless, just like whipping up a quick picnic dessert for your family.

2-Next, take the scraped seeds from half a vanilla bean and rub them into 1 ½ cups of granulated sugar until the mixture is fragrant and well combined. Then, sift together 3 ¼ cups of cake flour, 3 teaspoons of baking powder, and 1 teaspoon of coarse Kosher salt right into that sugar mix, giving it a good whisk. In another bowl, whisk 2 large eggs, 2 large egg whites, 1 ½ cups of room-temperature whole buttermilk, ½ cup melted unsalted butter, ½ cup vegetable oil, and 2 teaspoons of vanilla extract until everything is smooth and blended.

Mixing and Baking the Batter: Pour the dry ingredients into the wet ones and whisk for just 10-15 seconds until smooth don’t overdo it to keep the cake tender. Divide the batter evenly among your prepared pans and tap them gently to pop any air bubbles. Bake for 21-25 minutes, checking with a toothpick; it should come out clean when the cake is done.

Once baked, let the cakes cool completely in the pans on a wire rack. For the buttercream, beat 2 ½ cups of softened unsalted butter until smooth, then mix in ¾ cup of pureed cherry jam. Gradually add 5 cups of powdered sugar, 1 tablespoon of meringue powder if you’re using it, and ¼ teaspoon of coarse Kosher salt until thick. Stir in 2 ½ teaspoons of vanilla extract and 1-2 tablespoons of milk or cream if needed, then whip on medium speed for 4-5 minutes until fluffy.

Assembling and Decorating: To assemble, place one cake layer on a board and spread buttercream on top, add the second layer with more buttercream, and top with the third. Apply a thin crumb coat and chill for an hour. For a helpful guide on decoration, visit this tutorial on making rosette cakes. Finally, pipe rosettes using a large open star tip, starting from the bottom and working up.

The whole process, from prep to piping, takes about 50 minutes in total, with 20 minutes of prep and 21-25 minutes of cooking. This step-by-step approach makes it easy for working professionals or students to create something impressive.

Last Step:

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Notes

🍰 Use room temperature dairy for best cake texture.
🍒 Puree the jam thoroughly to prevent clogging the piping tip.
❄️ Crumb coat and chill the cake before piping rosettes for better adherence.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 21-25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30 grams
Sodium: 180 mg
Fat: 18 grams
Saturated Fat: 11 grams
Carbohydrates: 45 grams
Fiber: 1 gram
Protein: 3 grams
Cholesterol: 70 mg