🍓 Strawberry Rosé Cake 🍓 Recipe

Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
1 1/2 cups light olive oil
1 teaspoon vanilla bean paste
1 cup hot strawberry rosé
2 cups fresh strawberries, pureed
1/2 cup strawberry balsamic jam
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup mascarpone cheese
1 teaspoon vanilla bean paste
Pink beet powder (optional)
Fresh strawberries, for garnish
Edible gold leaf and pink pearl sprinkles, for garnish
Instructions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Prepare the Cake Batter:
In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the eggs, buttermilk, light olive oil, and vanilla bean paste. Beat on medium speed until well combined.
Stir in the hot strawberry rosé and strawberry puree until smooth. Fold in the strawberry balsamic jam.
Bake the Cakes:
Divide the batter evenly among the prepared pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Make the Frosting:
In a mixing bowl, beat the butter until creamy.
Gradually add the powdered sugar, alternating with the mascarpone cheese and vanilla bean paste, beating until smooth and creamy.
Add pink beet powder if desired, mixing until evenly tinted.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of frosting over the top.
Repeat with the remaining layers, spreading frosting between each layer and over the top and sides of the cake.
Garnish with fresh strawberries, edible gold leaf, and pink pearl sprinkles.
Serve and Enjoy:
Slice and savor your exquisite Strawberry Rosé Cake! 🍓✨🍰