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Cherry Ripple Rose Cake

Moist vanilla cake layers, cherry ripple filling, and rose buttercream come together in this stunning Cherry Ripple Rose Cake - make it for your next celebration!

Celebrate any occasion with this stunning Cherry Ripple Rose Cake, a masterpiece of flavors and beauty. Moist, fluffy cake layers are infused with sweet cherries and topped with a rose-kissed buttercream, creating a romantic and whimsical treat that’s sure to impress anyone.

Ready Time

3 hrs


6 servings


  • For the cake:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk, at room temperature
  • For the cherry ripple:
  • 1 cup (120g) granulated sugar
  • 1/4 cup (60g) cornstarch
  • 2 tablespoons (30g) unsalted butter, softened
  • 2 cups (250g) frozen cherries, thawed
  • 2 tablespoons (30g) kirsch or cherry liqueur (optional)
  • For the rose buttercream:
  • 2 1/4 cups (280g) unsalted butter, softened
  • 4 3/4 cups (600g) powdered sugar
  • 2 teaspoons rose extract
  • 2 tablespoons whole milk
  • Food coloring (pink)
  • For the assembly and decoration:
  • Fresh cherries, chopped (for garnish)
  • Edible rose petals or dried rose buds (for garnish)


Preheat your oven to 350°F (180°C) and grease three 8-inch (20cm) round cake pans. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside.

In a large mixing bowl, using an electric mixer, beat the butter until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition.

Beat in vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Beat just until combined.

Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

To make the cherry ripple, combine sugar, cornstarch, and softened butter in a blender or food processor.

Process until smooth. Add the thawed cherries, kirsch (if using), and process until the mixture is smooth.

To make the rose buttercream, beat the softened butter in a large mixing bowl until light and fluffy, about 2 minutes.

Gradually add the powdered sugar, beating until smooth and creamy. Beat in rose extract and milk until combined.

Add a few drops of pink food coloring to tint the buttercream pale pink.

Once the cakes are completely cool, use a serrated knife to level them, if necessary. Spread a thin layer of rose buttercream on top of each cake layer.

Use a piping bag fitted with a large round tip to create a border around the top edge of each cake layer.

Spoon the cherry ripple mixture on top of the buttercream, spreading it evenly. Top with another cake layer, pressing gently.

Repeat this process until you have three layers.

Frost the outside of the cake with the remaining rose buttercream. Use chopped fresh cherries and edible rose petals or dried rose buds to garnish the top of the cake.


For a tender crumb, make sure to not overmix the batter.

Also, use room temperature eggs for better emulsification.

When dividing the batter, use a digital scale to ensure each pan gets an equal amount, which will result in even baking.

To prevent the cakes from doming, gently tap the pans on the counter before baking.

Don’t open the oven door during the baking time, as this can cause the cakes to sink.

For the cherry ripple, you can use fresh cherries instead of frozen, but be sure to pat them dry with paper towels to remove excess moisture.

The kirsch or cherry liqueur adds a nice depth of flavor to the cherry ripple, but feel free to omit it if you prefer a non-alcoholic version.

When making the rose buttercream, be patient and add the powdered sugar gradually, as this will help prevent the butter from breaking.

If the buttercream is too thin, refrigerate it for about 10 minutes to firm it up before re-beating.

To achieve a smooth and even frosting, make sure the cakes are completely cool and crumb-free.

Nutrional Value

  • Calories: 542
  • Total Fat: 34g
  • Saturated Fat: 21g
  • Cholesterol: 80mg
  • Sodium: 350mg
  • Total Carbohydrates: 54g
  • Dietary Fiber: 1g
  • Sugars: 39g
  • Protein: 5g
Cherry Ripple Rose Cake
Cherry Ripple Rose Cake

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