Description
Rose Gold Bridal Shower Cake is a showstopper! Learn my easy recipe for a stunning, shimmering cake that will make any bridal shower unforgettable.
Ingredients
Scale
- Cake Base:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- Rose Gold Buttercream:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 6–7 cups powdered sugar, sifted
- ½ cup heavy cream
- 1 tsp rose water
- Pink gel food coloring
- 1–2 tsp edible gold luster dust
- Garnish & Sparkle:
- Fresh edible roses (food-safe)
- Edible gold leaf (optional)
Instructions
- Prep Your Pans & Dry Mix:: First things first, let’s get those 8-inch round cake pans ready. Grease them generously and line the bottoms with parchment paper – I’ve skipped this before, and let’s just say getting the cakes out was a real struggle! In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. I always imagine the flour sighing as it gets mixed, ready to transform. This is where you set the stage for a truly tender Rose Gold Bridal Shower Cake.
- Cream Butter & Sugar:: In your stand mixer, cream the softened butter and granulated sugar together until they’re light and fluffy. This usually takes about 3-5 minutes, and you’ll see the mixture lighten in color. This step is crucial for incorporating air, giving the Rose Gold Bridal Shower Cake a beautiful texture. I always get a little impatient here, but trust me, it’s worth it for that airy crumb. Don’t scrape down the sides enough? You’ll have unmixed bits, an oops I’ve made too many times.
- Add Eggs & Wet Ingredients:: Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, alternately add the dry ingredients and the buttermilk, beginning and ending with the dry. Mix just until combined; overmixing is the enemy of a tender cake! Add your vanilla extract here too – the kitchen starts to smell so good at this point! This is where the Rose Gold Bridal Shower Cake begins to take shape.
- Bake the Layers:: Divide the batter evenly among your prepared cake pans. Bake for about 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. My oven is a little quirky, so I always start checking early. Let them cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Seriously, COMPLETELY cool, or your buttercream will melt!
- Whip Up the Rose Gold Buttercream:: While the cakes cool, make your buttercream. Cream softened butter until pale and fluffy. Gradually add the sifted powdered sugar, alternating with splashes of heavy cream, until smooth. Stir in the rose water and then add pink gel food coloring, a tiny bit at a time, until you reach your desired blush shade. I usually aim for a light, delicate pink for a Rose Gold Bridal Shower Cake. Then, gently fold in the edible gold luster dust – this is where the magic happens!
- Assemble & Decorate Your Rose Gold Bridal Shower Cake:: Once the cakes are completely cool, level them if needed. Place one layer on your serving plate, spread with buttercream, and repeat with the remaining layers. Apply a thin crumb coat to the entire cake and chill for 15-20 minutes. Then, apply your final layer of Rose Gold buttercream, smoothing it out. Finish by gently placing fresh edible roses and optional gold leaf on top. The moment you see it all come together, it’s just pure satisfaction!