Raspberry Rosé Cake (Easy Cake Mix Recipe)

This Raspberry Rosé Cake has the light, celebratory feel of a classic champagne cake, but with a fresh raspberry twist and an easy cake mix shortcut.

If you’ve been a long-time reader, then you know I’m not much of a shortcut baker. However, this Raspberry Rosé Cake is one of those rare exceptions. It’s soft, tender, and delicately flavored with subtle wine notes throughout. It tastes like it came from a bakery, and it begins very simply, with a box of white cake mix.

I first developed an earlier version of this cake back in 2014 for a collaboration with Better Homes and Gardens. They invited me to revisit a recipe from their archives and give it a fresh perspective, and I landed on this light, celebratory combination of raspberry and rosé. That original post has since been archived, but the cake itself lingered in my memory. It was something worth returning to and something worth refining.

This updated version keeps the ease of the original while improving it with a zingy raspberry buttercream. The cake layers start with a classic white cake mix, prepared according to the package directions, but with one small, transformative change. The water is replaced with rosé wine. It adds a subtle wine note to the white cake, and a whisper soft blush.

Ingredients for Raspberry Rosé Cake

The cake layers only require four ingredients. A box of Betty Crocker Super Moist White Cake Mix, the egg whites and oil called for on the box, and rosé, which replaces the water called for in equal amounts. I did add one tiny drop of pink food color to the finished batter to boost the blush color. You can skip this step, but I recommend using it for the full rosé wine effect.

A dry or semi-dry rosé works best for a subtle floral note. I often reach for Freixenet rosé. It’s affordable, easy to find, and has a light berry flavor that works beautifully in the cake.

Bake the Rosé Cake Layers

Preheat your oven to 350°F and prepare three 6-inch round cake pans by spraying them with flour-based baking spray for easy release (or grease and flour). Divide the batter evenly between the pans.

Because these are smaller pans, the layers will bake up tall and fluffy, with a slight dome on top. That’s completely normal. Begin checking for doneness around the 22-minute mark. The cakes are ready when the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely. Once cooled, use a serrated knife to gently level the domed tops. This step makes stacking much easier and gives you a more stable, bakery-style finish.

Tip: This is a truly soft and fluffy cake. If your layers feel especially delicate, wrap them in plastic wrap and chill for 30–60 minutes before leveling and assembling. Cold cake layers are easier to handle and less likely to tear.

Make the Raspberry Buttercream Frosting

You can buy raspberry powder ready-made, but the convenience will cost you. However, you can make your own as I have for much less. Place about 1 cup of freeze-dried raspberries (found in most grocery stores) into a food processor, mini chopper, or spice grinder. Process until you have a fine powder. You’ll notice the seeds remain slightly coarse, so for the smoothest frosting, sift the powder through a fine mesh sieve to remove most of them. Not every seed will come out, and that’s perfectly fine. A few flecks are barely noticeable and remind you this color is completely natural. You’ll need 1/4 cup of this sifted raspberry powder for the frosting.

To make the buttercream, beat the butter until smooth and creamy, then gradually add the confectioners’ sugar. Add the milk a little at a time until the frosting is light, fluffy, and easy to spread. Finally, mix in the raspberry powder until fully incorporated. The result is a soft pink buttercream with a fresh berry flavor. Absolutely no food coloring needed.

Assemble and Frost the Cake

Place your first cake layer on a serving plate or cake stand. Spread 1/4 cup of raspberry jam evenly over the surface, leaving a small border around the edge so it doesn’t squeeze out when stacked. Top the jam with a layer of raspberry buttercream and spread gently. Repeat with the second layer: cake, jam, then buttercream. Place the final cake layer on top.

Before frosting the outside, you can apply a thin “crumb coat” (a light layer of frosting) and chill the cake for 15–20 minutes to lock in any loose crumbs. This step is optional, but helpful if you want a smoother finish. Once set, frost the top and sides of the cake with the remaining buttercream.

Decorate with Fresh Raspberries and Gold Leaf

Before placing the berries, wash and gently pat them dry with a paper towel. They don’t need to be completely dry, just remove excess moisture. The slight dampness left on the surface actually helps the gold leaf adhere.

Using a pair of kitchen tweezers or a small art brush, carefully touch tiny flecks of edible gold leaf onto the raspberries. A little goes a long way here. The goal isn’t to cover them, but to add just enough sparkle to catch the light. It’s an easy detail that truly gives the cake a sense of occasion. And it makes it look like you worked harder than you did.

Storage and Make Ahead

Once assembled, the cake can be stored covered in the refrigerator for up to 3 days. Because of the buttercream and fresh fruit, refrigeration is best for maintaining freshness.

For the best texture and flavor, let the cake sit at room temperature for about 30–45 minutes before serving. This allows the buttercream to soften and the cake layers to return to their tender crumb.

You can also make components ahead:

Cake layers: Bake, cool, and wrap tightly. Refrigerate for up to 1 day, or freeze for up to 1 month. Frosting: Prepare in advance and store in the refrigerator. Bring to room temperature and re-whip before using. Raspberry powder: Can be made several days ahead and stored in an airtight container. However, it will clump together over time. Just give it a stir or a quick whiz in the food processor or spice grinder to return to a powdery texture.

If adding the fresh raspberries and gold leaf, it’s best to decorate shortly before serving for the freshest appearance.

This Raspberry Rosé Cake has become one of my favorite celebration cakes. It has all the polish of a special-occasion cake, but none of the pretense. It starts with a humble cake mix and becomes something unexpectedly elegant. I hope you love it as much as I do.

Related recipe: Strawberries and Cream Prosecco Cake

Raspberry Rosé Cake (Easy Cake Mix Recipe) Heather Baird

This easy yet elegant raspberry rosé cake made with white cake mix and rosé wine for a soft, fluffy crumb. Layered with raspberry jam and naturally pink raspberry buttercream, then finished with fresh berries and gold leaf for a simple but stunning presentation.

Prep Time 30 minutes mins

Cook Time 28 minutes mins

1 hour 15 minutes cool/chill time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 13 minutes mins

Cake Layers1 box Betty Crocker Super Moist White Cake Mix 14.25 oz. size 4 large egg whites as listed on the box1/2 cup vegetable oil as listed on the box1 cup rosé wine replace the water called for on the boxFilling1/2 cup raspberry jam seedless preferredRaspberry Buttercream1 cup unsalted butter softened4 cups confectioners’ sugar4-5 tablespoons whole milk1/4 cup freeze-dried raspberry powder *see recipe notes Make the Cake Layers

Preheat oven to 350°F. Coat three 6-inch round cake pans with flour based baking spray, or grease and flour as usual.

In a large bowl, combine the cake mix, egg whites, oil, and rosé wine (in place of the water).

Beat with an electric mixer until smooth and well combined, about 2 minutes.

Divide the batter evenly between the prepared pans.

Bake for 22–28 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Once cooled, level the domed tops with a serrated knife or wire cake leveler for even stacking.

Make the Raspberry Buttercream

In a large bowl, beat the butter until smooth and creamy.

Gradually add the confectioners’ sugar, mixing on low speed until combined.

Add 4 tablespoons of milk and beat until light and fluffy. Add additional milk as needed for a spreadable consistency.

Beat in the freeze-dried raspberry powder until fully incorporated and evenly colored.

Assemble the Cake

Place one cake layer on a serving plate or cake stand.

Spread 1/4 cup raspberry jam evenly over the top, leaving a small border around the edge.

Add a layer of raspberry buttercream over the jam and spread gently to cover.

Place the second cake layer on top and repeat: 1/4 cup raspberry jam, then buttercream.

Top with the final cake layer.

Frost the top and sides of the cake with the remaining buttercream.

Arrange 18-20 fresh raspberries upright (points facing up) around the top edge of the cake.

If using, gently apply small flecks of gold leaf to the raspberries for a decorative finish.

Store covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.

Freeze-dried raspberry powder: Grind about 1 cup freeze-dried raspberries into a fine powder and sift out the seeds; measure 1/4 cup. Pan size: I designed this cake for three 6-inch pans. You can also bake it in two 8-inch pans, layers will be thinner start checking at 18 minutes. The cake will not be as tall as 8-inch rounds. Rosé wine: A dry or semi-dry rosé works best for a subtle floral note. I often reach for Freixenet rosé. it’s affordable, easy to find, and has a light berry flavor that works beautifully in the cake. Mid-range grocery store rosé is perfect. This is not the place to use an expensive bottle.

 

 

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