Chocolate Vanilla Gradient Rosette Cake: A Sophisticated Delight

Elevate your dessert table with this Chocolate Vanilla Gradient Rosette Cake. This stunning creation features alternating sponge layers of chocolate and vanilla, elegantly decorated with gradient buttercream rosettes, and topped with fresh raspberries. Here’s how to recreate this show-stopping masterpiece!

Ingredients

For the Cake Layers:

• 2 ½ cups (320g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ cup (180ml) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 ½ cups (360ml) whole milk
• 1 tbsp vanilla extract
• ½ cup (60g) cocoa powder (for chocolate layers)

For the Gradient Buttercream:

• 2 cups (450g) unsalted butter, softened
• 5 cups (600g) powdered sugar
• 1 tbsp vanilla extract
• 3 tbsp cocoa powder (for chocolate gradients)
• 3-4 tbsp heavy cream

For Garnish:

• Fresh raspberries
• Mint leaves

Step-by-Step Instructions

Step 1: Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, and baking soda.
3. Cream the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
4. Gradually mix in the dry ingredients, alternating with milk.
5. Divide the batter evenly into two portions. Mix cocoa powder into one portion to create the chocolate batter, leaving the other plain for vanilla layers.
6. Pour the batters into the prepared pans and bake for 25-30 minutes. Allow to cool completely.

Step 2: Make the Gradient Buttercream

1. Beat the butter until smooth and creamy. Gradually add powdered sugar and mix until well combined.
2. Divide the frosting into three portions: one plain, one with 1 tbsp cocoa powder (light chocolate), and one with 3 tbsp cocoa powder (dark chocolate).
3. Add heavy cream to each portion for a smooth, pipeable consistency.

Step 3: Assemble the Cake

1. Place a chocolate layer on a cake stand and spread vanilla buttercream over it. Repeat with alternating vanilla and chocolate layers.
2. Apply a thin crumb coat to the entire cake and chill for 15 minutes.

Step 4: Pipe the Gradient Rosettes

1. Using three piping bags with a star tip, fill each with the plain, light chocolate, and dark chocolate buttercream.
2. Pipe rosettes starting from the base of the cake with dark chocolate, transitioning to light chocolate, and ending with vanilla rosettes at the top.

Step 5: Add the Final Touches

1. Arrange fresh raspberries on top of the cake.
2. Garnish with mint leaves for a vibrant, fresh finish.

Tips for Success

• Chill the cake layers before assembling to prevent crumbs in the frosting.
• Practice piping rosettes on parchment paper before decorating the cake.
• For added texture, sprinkle edible gold dust on the rosettes.

This Chocolate Vanilla Gradient Rosette Cake is a feast for both the eyes and the taste buds. Perfect for birthdays, weddings, or any special occasion, it’s sure to impress your guests. Give it a try and let your creativity shine!