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Strawberry Rosé Cake by SBFbakes

Makes a Two layer 8-inch or 9-inch cake


Rosé Cake
1 ½ Cups (300g) granulated sugar
4 eggs
1 cup vegetable/canola oil
1 cup rosé wine
2 ½ cups (300g) all-purpose flour
½ tsp salt
2 ¼ tsp baking powder
1 tsp vanilla extract

Strawberry puree
½ lb strawberries, hulled and quartered
½ tbsp granulated sugar
Pinch of salt

Strawberry Rosé Buttercream
½ cup plus 2 tbsp egg whites (from around 5-6 eggs)
1 ¼ cups (250g) granulated sugar
2 cups (4 sticks/450g) unsalted butter, room temperature and cubed
2-6 tbsp strawberry puree
Up to one cup Rosé


For the Cake
1. Preheat Oven to 350˚ F. Grease and line two 8-inch or 9-inch round cake pans.
2. Mix together the flour, salt, and baking powder. Set aside.
3. In an electric mixer (or a large bowl, by hand) beat together the sugar and eggs.
4. Mix the oil, wine, and vanilla together.
5. Add the dry and wet ingredients to the egg mixture, alternating between the two and starting and finishing with the dry ingredients.
6. Pour batter into prepared pans and bake for 25-30 minutes, until a toothpick or paring knife inserted in the center comes out clean.

For the Strawberry Puree

1. Combine all ingredients in a food processor or blender and blend until smooth.

For the Strawberry Rosé Buttercream

1. Pour wine into a small pot and simmer until reduced by at least half (leaving with you at most ½ cup of wine). Cool completely before using.
2. Place egg whites and sugar in the bowl of a stand mixer. Whisk them together, then place them over a medium pot of simmer water (making sure the bottom of the bowl does not touch the water). Whisk the mixture intermittently, until it reaches 160˚ F (or until the sugar dissolves and the mixture is hot).
3. Take the stand mixer bowl off the water and whisk on high speed until medium-soft peaks form and the bowl returns to room temperature.
4. Reduce the mixer to a low speed and slowly add the butter a few tablespoons at a time. Once butter is incorporated, you can flavor the buttercream however you want- adding as much strawberry puree and reduced rosé as you like until you reach your desired flavor (or until the structure of the frosting seems compromised).