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Home / Cakes & Cupcakes

Vanilla Cake with Chocolate Rosette Frosting

Delectable vanilla cake covered with a chocolate frosting flavored with sour cream and dark chocolate. It is a truly decadent cake that tastes just as good as it looks!

Erren Hart

|

last Updated:

05/06/2022
4.60 from 32 votes
Jump to Recipe
Serves: 12 slices
Prep: 30 minutes mins
Cook: 25 minutes mins
vanilla cake with chocolate frosting piped in rosettes
a cake covered in chocolate frosting rosettes
a cake covered in chocolate rosettes
a cake covered in chocolate rosettes
A cut Vanilla cake with chocolate rosette frosting
a cake covered in chocolate rosettes

A cut Vanilla cake with chocolate rosette frosting

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This amazing Vanilla Cake with Chocolate Rosette Frosting recipe is the perfect cake for any occasion. Every bite is a true joy!

A cut Vanilla cake with chocolate rosette frosting

You can’t go wrong with this beautiful rosette cake! It’s perfect for anything from birthdays to weddings. Every bite will bring a taste of nostalgia.

JUMP TO RECIPE

  • Why This Recipe Works
  • Ingredient Notes
  • Piping Rosettes
  • Step By Step Instructions
  • Erren’s Top Tips
  • Rate This Recipe
  • Recipe

Why This Recipe Works

  • Vanilla bean paste gives this cake its rich vanilla flavor.
  • Sour cream Not only makes the frosting flavorful but it provides a velvety and smooth texture. 
  • Dark chocolate makes this icing chocolatey without being too sweet.

Let’s put aside how beautiful this cake is for a second to talk about how delicious it is! When my son tried it for the first time, he was five years old. He took one bite and actually did a little dance because he said a cake that good deserves a dance! The cake itself is rich, moist & fluffy, and the frosting is velvety smooth, with the perfect amount of sweetness. 

Ingredient Notes

vanilla bean paste, butter, chocolate, and sour cream
  • Vanilla – I used vanilla bean paste for a rich vanilla flavor, but vanilla extract is a great replacement.
  • Butter – Salted butter is my personal preference, but unsalted is best if you want to control salt levels.
  • Chocolate – Semisweet or bittersweet chocolate are both great options; just make sure it’s a chocolate that melts quickly 55 to 60% cocoa solids are a great range.
  • Sour Cream – be sure to use full-fat sour Cream as low-fat sour Cream will liquify too much when heated.
  • Buttermilk – Any buttermilk is good, or to make your own for this recipe, mix a 1 cup (236 ml) of milk with 2 teaspoons of lemon juice or vinegar.

Piping Rosettes

For those of you who want to know how I did the decorating, I used a large Wilton 2D Tip (pictured below). You can find one like mine here on Amazon. You can also use a Wilton 1M tip (paid links).

a close up of a Wilton No.2D Decorating Tip

I just swirled them from the middle out. Nothing really fancy. You can check out my Easter Cupcakes video to demonstrate how it’s done. Read on for step-by-step instructions. 

Step By Step Instructions

Preheat the oven to 350°F/177°C and grease two 8-inch round cake pans.

Beat the butter and sugar until the mixture is light and fluffy. I beat mine for a minimum of 3 minutes.

the butter mixed together

Add the eggs and vanilla extract and blend well until incorporated.

the eggs mixted into the creamed butter and sugar

I sift the flour with baking powder and salt because I think it makes a lighter cake, but this step is totally optional.

flour being sifted through a sifter

Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk.

the cake batter mixted in a mixing bowl

Divide the batter evenly between the two greased cake pans. Bake the cakes for 25-30 minutes or until a cake tester inserted in the center comes out clean.

While the cakes bake, start the frosting as it will need time to cool before you can use it. That way, the cakes, and frosting cool at the same time.

To make the frosting, melt the chocolate with butter over medium-low heat.

butter and chocolate melting in a pan

Stir occasionally until all the chocolate has melted and the mixture is smooth.

Remove it from the heat and allow the mixture to cool for about five minutes (you want it warm, but not hot). Whisk in the sour cream, vanilla, and salt.

chocolate frosting being mixed in a pan

Sift the sugar and cocoa powder together to remove any lumps. Then add it to the chocolate mixture in the pot, one cup at a time.

the sugar and cocoa powder sifted into the pot with the chocolate mixture

You may need a little more or less sugar for a spreadable thickness and consistency.

a close up of chocolate frosting in a bowl

When the cakes are baked, allow them to cool for 20 minutes before taking them out of the pan. Let them cool completely on a rack before frosting.

freshly baked caked in pans
chocolate frosting piped on a cake in rosettes

Frost the cake with a thin layer of smooth frosting.

frosting being applied to a cake

If you want to practice making the rosettes, do them on the bottom layer before stacking the cakes (as pictured below). That way, you can get the hang of it before starting on the cake. You can see in the photo that it took a while for me to find my stride. If you need more time, just scrape it off and do it again!

Prepare a piping bag with Wilton 2D Tip using the remaining frosting.

Hold the bag at a 90° angle (perpendicular) to your work surface. Spiral a rosette starting in the center of the swirl and working your way out. Once you get to the end, stop squeezing and pull away in the same direction you were piping. Start your rosettes at the bottom of the cake, and form rows of rosettes until the cake is completely covered.

a cake covered in chocolate rosettes

Serve and enjoy!

a slice of vanilla cake with chocolate frosting piped in rosettes
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Erren’s Top Tips

  • To ensure the butter and sugar are creamed well, beat the mixture for a good three minutes.
  • For a light, airy cake, sift the dry ingredients together before adding them to the wet ingredients.
  • Don’t overbeat the batter. Add the eggs, one at a time, beating just until the yellow disappears. Over beating the eggs may cause the batter to overflow the sides of the pan in the oven or create a fragile crust that crumbles when frosting. Once the flour is added, mix until just incorporated.
  • If you think you may have overmixed the batter, just set it aside for ten minutes to let it relax before baking.
  • Sift the sugar and cocoa powder together before making the frosting to remove any lumps.
  • If you want to practice making the rosettes, do them on the bottom layer before stacking the cakes. That way, you can get the hang of it before starting. If you need more practice, just scrape it off and do it again!
  • If the frosting gets too soft while you pipe, stick the decorating bag in the fridge for a few minutes to firm it back up.
  • Need more information on using a piping bag? This video by Wilton may be helpful.

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A cut Vanilla cake with chocolate rosette frosting

Recipe

Vanilla Cake with Chocolate Rosette Frosting

Delectable vanilla cake covered with a chocolate frosting flavored with sour cream and dark chocolate. It is a truly decadent cake that tastes just as good as it looks!
4.60 from 32 votes
Print
Prep Time: 30 minutes mins
Cook Time: 25 minutes mins
Cooling Time: 1 hour hr
Total Time: 1 hour hr 55 minutes mins
Serves 12 slices

Ingredients

  • 10 tablespoons butter ((about ⅔ cups))
  • 1⅓ cups sugar
  • 2 eggs (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (at room temperature)
For the frosting:
  • 24 ounces dark chocolate (roughly chopped)
  • 1 lb butter
  • 2 cup sour cream
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt
  • ¼ cup unsweetened cocoa powder (sifted)
  • 8 cups confectioners sugar (plus more as needed)

Instructions

  • Preheat the oven to 350°F. Grease two 8-inch round cake pans.
  • Beat the butter and sugar until the mixture is light and fluffy.
  • Add the eggs and vanilla extract. Mix well until combined.
  • Sift the flour with the baking soda and salt.
  • Add these dry ingredients to the butter mixture in two additions, alternating with the buttermilk.
  • Divide the batter evenly between the two pans.
  • Bake the cakes for 25-30 minutes until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool for 20 minutes before taking them out of the pan. Let them cool completely on a rack before frosting.
For the frosting:
  • In a saucepan over medium-low, melt the chocolate with butter, stirring until all the chocolate has melted and the mixture is smooth.
  • Remove from the heat and allow to cool for about 5 minutes (you want it warm, but not hot). Whisk in the sour cream, vanilla, and salt.
  • Gradually mix in the cocoa powder and then add the sugar, about 1 cup at a time, until frosting is desired consistency. You may need a little more or less sugar for a spreadable thickness and texture.
Frosting and Rosettes
  • Frost the cake with a thin layer of smooth frosting. Prepare a piping bag with Wilton 2D Tip using the remaining frosting. Starting at the bottom of the cake, pipe rows of rosettes around the cake. Repeat until the cake is completely covered.

Tips

If you are making this frosting to spread onto the cake instead of piping, please half the recipe.
  • To ensure the butter and sugar are creamed well, beat the mixture for a good three minutes.
  • For a light, airy cake, sift the dry ingredients together before adding them to the wet ingredients.
  • Don’t overbeat the batter. Add the eggs, one at a time, beating just until the yellow disappears. Over beating the eggs may cause the batter to overflow the sides of the pan in the oven or create a fragile crust that crumbles when frosting. Once the flour is added, mix until just incorporated.
  • If you think you may have overmixed the batter, just set it aside for ten minutes to let it relax before baking.
  • Sift the sugar and cocoa powder together before making the frosting to remove any lumps.
  • For a visual demonstration of piping the rosettes, you can check out my Easter Cupcakes video to demonstrate how it’s done.
  • Practice making the rosettes on the bottom layer before stacking the cakes. That way, you can get the hang of it before starting. If you need more practice, just scrape it off and do it again!
  • If the frosting gets too soft while you pipe, stick the decorating bag in the fridge for a few minutes to firm it back up.
  • Need more information on using a piping bag? This video by Wilton may be helpful.
Show Nutrition Hide Nutrition

Nutrition

Calories: 548 | Carbohydrates: 95g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 325mg | Potassium: 306mg | Fiber: 4g | Sugar: 31g | Vitamin A: 728IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 5mg
Created by Erren Hart
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4.60 from 32 votes (20 ratings without comment)

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50 responses

  1. Daneez.. Avatar
    Daneez..
    07/31/2018

    Hey !! Can I use wheat flour instead of all- purpose flour?
    And what about milk is it necessary to add buttermilk??

    Reply
    1. Erren Avatar
      Erren
      07/31/2018

      Hi, I’ve never swapped white flour for wheat so I wouldn’t know how to direct you on that. You can swap the buttermilk for milk. It just may not be as moist.

      Reply
  2. Sarah Avatar
    Sarah
    04/04/2018

    About how many cupcakes would you say this recipe makes? Based on an 8 slice volume.

    Reply
    1. Erren Avatar
      Erren
      04/04/2018

      Hi Sarah, it would be around 12 cupcakes, but it really depends on many factors like pan size, cupcake paper size and how much you fill them. Please remember to adjust the cooking time approximately 20 minutes.

      Reply
  3. dayner cole Avatar
    dayner cole
    05/19/2017

    So Good! Cant wait to make this for my class mates thanks so much!

    Reply
    1. Erren Avatar
      Erren
      05/19/2017

      I hope you like it! 😊

      Reply
  4. Kathy Avatar
    Kathy
    06/21/2015

    I don’t know if I did something wrong but it never made two 8 inch layers. Nonetheless, it was delicious and the icing was amazing. Best chocolate icing ever – This will be my go to chocolate icing from hereon out.

    Reply
    1. Erren Avatar
      Erren
      06/25/2015

      Hi Kathy, I’m so sorry the cake didn’t work for you. I wish I could help troubleshoot, but I’m glad you liked the icing!

      Reply
      1. Kathy Avatar
        Kathy
        06/27/2015

        The cake was delicious and I loved it and will for sure make it again. I found that I could not get two 8 inch cakes out of the batter. Will be trying again 🙂

  5. Kasia Avatar
    Kasia
    05/13/2015

    Nice and easy to follow – that’s the way aha aha I like it 😀

    Reply
  6. Lubna Avatar
    Lubna
    03/14/2015

    I’m thinking To make this cake today .can I use double cream instead of sour cream?

    Reply
    1. Erren Avatar
      Erren
      03/30/2015

      Hi Lubna, sorry for the late reply. Double cream would probably work well. Let me know if you ended up making them!

      Reply
  7. Carrie Avatar
    Carrie
    01/30/2015

    Hey there! This cake looks delicious, I can’t wait to try this recipe. Am I right in assuming that you used unsalted butter for the cake and the frosting?

    Reply
    1. Erren Avatar
      Erren
      02/03/2015

      Hi Carrie, I always just state ‘butter’ because it’s a matter of taste. I know most people only bake with unsalted, but I always use salted (that said, I live in the UK and salted butter isn’t terrible salty. I know back home in the states, there are brands that are really salty so, again it’s a matter of taste.

      Reply
  8. Cecilia Avatar
    Cecilia
    11/27/2014

    Qué rica! !!!

    Reply
    1. Erren Avatar
      Erren
      11/27/2014

      Muchas gracias!

      Reply
  9. Hailey Avatar
    Hailey
    11/10/2014

    Hi Erren, I made this for my friend’s birthday on Saturday. It was just amazing! My roses didn’t come out as good as your’s, but it was still beautiful! Thanks for the recipe!

    Reply
    1. Erren Avatar
      Erren
      11/10/2014

      Hi Hailey, Yay! Thanks so much! Hope your friend enjoyed it just as much as you did!

      Reply
  10. Linda Morris Avatar
    Linda Morris
    11/05/2014

    This cake looks so yummy. I love to make cakes. Could you please tell me what you mean by dark chocolate, bittersweet, semi-sweet?

    Reply
    1. Erren Avatar
      Erren
      11/10/2014

      Hi Linda, it just means you can use any of the types of chocolate listed.

      Reply
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