Rosette Vanilla Cake cover image

Rosette Vanilla Cake

Rosette Vanilla Cake

Yield: One 6-inch 3 layer cake


  • 1 boxed vanilla cake mix
  • Eggs *refer to box for how many
  • Vegetable oil *refer to box for how much
  • Milk *refer to box for how much water and substitute for whole milk
  • 2 cups unsalted butter (softened)
  • 9 cups icing sugar
  • 1/2 cup whole milk
  • 1 tbsp vanilla extract
  • 1/4 tsp salt
Rosette Vanilla Cake cover image


  1. Preheat oven to 350°. Prepare cake pans with cooking spray (Pam) and parchment paper. I use 3 6-inch round cake pans.
  2. Mix cake mix according the the box instructions. Pour the batter equally into the pans.
  3. Bake in oven for 20-25 minutes or until done. Check if done with a toothpick in the centre. If toothpick comes out clean, cake is done.
  4. When cakes are done, remove from the pan and cool on a wire rack.

  5. When cakes have cooled, start making the buttercream.
  6. Beat the butter for 5 minutes until smooth and lightened in colour.
  7. Slowly add in the icing sugar and milk, alternating between the two.
  8. Add in vanilla and salt. Beat together for minimum 5 minutes.
  9. If buttercream looks yellow, you can use a VERY small amount of violet to counteract the yellow and make the buttercream whiter. Be careful not to use too much and turn your buttercream purple. Start with a dot, mix, and add another dot if needed.

  10. Cut the tops of the cake off so that the cakes are levelled.
  11. Place a small amount of buttercream on your turntable to help the cake from sliding around.
  12. Place your first cake layer on the turntable. Spread an even layer of buttercream and top with second cake layer. Repeat but place your third cake layer upside down to make the top of the cake flat.
  13. Time for the crumb coat. Apply a thin layer of buttercream over cake and pop in the fridge for about 15 minutes.
  14. Fit a piping bag with a 1M tip and fill with buttercream. Start from the bottom and work your way up piping rosettes.

Created by

Jeremy Tenjo

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