Rococo Cake
This rococo cake is a delicate, almond-vanilla layer cake decorated with pastel buttercream scrolls, piped flourishes, and a soft white chocolate glaze. Designed to evoke the elegance of 18th-century pastries, this cake is both beautiful and full of flavor - perfect for special occasions like birthdays, bridal showers, or as a stunning Rococo wedding cake.
Equipment
- 3 × 8-inch round cake pans
- Mixing bowls (various sizes)
- Hand or stand mixer
- Rubber spatula
- Piping bags with small star and round tips
- Offset spatula
- Wire cooling rack
- Cake stand or serving platter
- Microwave-safe bowl (for glaze)
Ingredients
Cake Batter:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 cup sour cream
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- ¾ cup whole milk
Buttercream Frosting:
- 1½ cups unsalted butter softened
- 5 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- 3 –4 tablespoons heavy cream
- Gel food coloring variety of shades
White Chocolate Glaze:
- 4 ounces white chocolate finely chopped
- ¼ cup heavy cream
Decorations:
- Gold luster dust optional
- Edible pearls or dragées
Optional Add-Ins:
- ½ cup fruit jam for filling between layers
- Candied citrus peel for garnish
Instructions
- Preheat oven to 350°F (175°C). Prepare and line three 8-inch cake pans.
- Whisk dry ingredients: flour, baking powder, salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Mix in sour cream, vanilla, and almond extract.
- Alternate flour mixture and milk until batter is smooth.
- Divide and bake for 23–26 minutes. Cool completely.
- Prepare buttercream: Beat butter, then gradually add powdered sugar, vanilla, and cream until fluffy.
- Color the frosting as desired for piping.
- Assemble cake: Layer with buttercream or jam. Apply a crumb coat and chill.
- Frost and decorate with scrollwork, pearls, and pastel piping.
- Make glaze: Melt white chocolate with cream; drizzle around the top edge.
- Add gold dust (if using) and chill until set.
- Slice and serve with a warm knife for clean cuts.
Notes
For best results, use room-temperature ingredients. Gel food colors give the buttercream its vivid Rococo cake aesthetic without watering it down. Layers can be baked ahead and frozen for easier planning.