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Rosette Cake

This Easy Rosette Cake is stunning and perfect for a special occasion. Use a Wilton 1M tip and buttercream frosting to make this cake.
Course Dessert
Cuisine American
Keyword Cake, Cake Recipe, chantilly cake, rosette cake
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 45 minutes
Servings 16 servings
Calories 287kcal
Author Janine Waite

Equipment

  • 2 pastry bags
  • 1 Wilton 1M pastry tip
  • 2 pastry couplers

Ingredients

Chantilly Cake

  • 1½ cup cake flour
  • 1½ cup granulated sugar I use Baker's sugar it's more refined
  • ¼ tsp baking soda
  • 3 tsp baking powder
  • ½ tsp salt
  • 1¼ cup milk
  • 1 cup butter room temperature
  • 3 oz vegetable oil
  • 3 tsp vanilla paste or 2 tsp vanilla extract
  • 3 eggs room temperature and whisked

Sabayon Cream Frosting

  • 3 egg yolks room temperature and whisked lightly
  • ¼ cup milk room temperature
  • 1 cup granulated sugar
  • 1 cup unsalted butter room temperature

Instructions

Instructions

  • Preheat oven to 350°

Cake

  • Prep 3 – 6" round pans. Grease and line bottom with parchment. Grease the top of the parchment and flour the pans.
  • Place dry ingredients, flour, sugar, baking powder, baking soda, and salt in a bowl.
  • Slowly mix in cubes of room temperature butter into dry ingredients. Mix at a low speed.
  • Add a third of the milk and a third of the oil to the dry ingredients.
  • Increase speed to medium and mix thoroughly.
  • Reduce speed to low and add the rest of the milk, oil, and whisked eggs to the batter. Once the milk, oil, and eggs are incorporated, increase the mixer speed and mix thoroughly.
  • Add vanilla paste and combine thoroughly.
  • Evenly fill three 6" round cake pans. I filled them about ¾ full.
  • You may have a bit of extra cake batter so fill some muffin tins with the overflow.
  • Bake for 25 minutes. A toothpick should come out clean when cooked.
  • Cool on racks. Once cakes are cool, remove them from the pan. And remove parchment paper.

Sabayon Cake Frosting

  • Whisk the egg yolks in a medium-size saucepan. 
  • Add sugar and milk to the yolks.
  • Place your saucepan over medium to low heat.
  • Stir frequently with a rubber spatula. To test if the filling is done, there is a little trick. Take your finger and run it on the spatula, and the mixture should not run into the line.
  • Take off the stove and let the filling cool. It should settle into two layers.
  • Transfer the filling to a mixing bowl and white it is cooling mix the two layers. Then add in small chunks of the room temperature butter.
  • The filling should thicken like buttercream. If it is runny (the butter wasn't cooled), keep mixing for 8-10 minutes. As the butter cools, it thickens.
  • Place in pastry bag and pipe on the bottom of a macaron. Then place the second macaron on top with the two feet sandwiching the filling.
  • Frost cake with sabayon cream.

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 11g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 205mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 840IU | Calcium: 78mg | Iron: 1mg