Buttercream-Rose Cake


Buttercream-Rose Cake

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    This is the special occasion cake! Top 4 layers of devil's food cake with creamy homemade vanilla buttercream and buttercream roses. 

    Recipe Tags

    Servings and Ingredients

    Serves 25
    Chocolate Cake
    2 (16.5-oz. each) pkgs. Hy-Vee extra-moist devil's food cake deluxe cake mix
    2 (3.9-oz. each) pkgs. Hy-Vee instant chocolate pudding and pie filling
    2 c. strong brewed coffee, cooled, or water
    8 Hy-Vee large eggs, lightly beaten
    ⅔ c. Hy-Vee vegetable oil
    Vanilla Buttercream
    3 ¾ c. Hy-Vee unsalted butter, softened
    18 c. Hy-Vee powdered sugar
    ½ c. Hy-Vee skim milk
    3 tbsp. Hy-Vee vanilla extract
    ¾ tsp. Hy-Vee salt
    Hy-Vee red food coloring

    Things To Grab

    • Hy-Vee nonstick cooking spray
    • 2 (8-inch each) round baking pans
    • Parchment paper
    • Whisk
    • 2 large bowls
    • Wooden toothpicks
    • Wire cooling racks
    • Electric mixer
    • Cake stand
    • Pastry bag
    • Medium star tip


    1. Preheat oven to 350 degrees. Line two 8-inch each round baking pans with parchment paper. Spray parchment with nonstick spray; set aside. Whisk together cake mixes, pudding and pie fillings. coffee, eggs, and oil in a large bowl. Divide batter in half; cover one portion and set aside. Divide remaining batter between prepared pans. Bake 25 to 27 minutes or until a wooden toothpick inserted near centers come out clean. Cool cakes in pans on wire cooling racks for 10 minutes. Remove cakes from pans; repeat with remaining batter.

    2. Prepare Vanilla Buttercream: Place softened butter in a mixing bowl. Beat with an electric mixer on high 30 seconds. Gradually add powdered sugar, beating on low until combined. Slowly add milk, vanilla extract, and salt. Beat on medium until smooth and creamy. Tint pink with red food coloring. 

    3. To assemble cake, place a cake layer on a cake stand. Spread top with 1/2 cup buttercream. Repeat with two more cake layers, spreading top of each with 1/2 cup buttercream. Add remaining cake layer. Spread thin layer of buttercream on top and sides of cake. Fill a pastry bag fitted with a medium star tip with remaining buttercream. Starting at the bottom, pipe roses in a circular motion on sides and top of cake.

    Nutrition facts


    790 Calories per serving

    Amounts Per Serving

    • Total Fat: 33g
    • Cholesterol: 135mg
    • Sodium: 530mg
    • Total Carbohydrates: 124g
    • Protein: 4g

    Daily Values

    Iron 10%
    Calcium 4%
    Vitamin D 0%
    Potassium 4%

    Recipe Source:

    Seasons February 2020