Delicate floral flavors and a tender crumb make this Gluten-Free Rose Cake with Violet Frosting a beautiful dessert for birthdays, bridal showers, tea parties, and special celebrations. This recipe includes two cake options: a from-scratch gluten-free rose cake using a custom flour blend and a simplified version made with gluten-free Measure for Measure flour. Both pair perfectly with a silky violet-infused buttercream frosting.
Prep Time
25 minutes
Bake Time
20-25 minutes
Total Time
50 minutes
Yield
8-12 servings
Option 1: Gluten-Free Rose Cake (Custom Flour Blend)
½ cup plus 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup plus 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, softened or ½ cup neutral oil
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
½ cup whole milk or buttermilk, room temperature
8 ounces sour cream, room temperature
2 teaspoons rose extract
Option 2: Easy Gluten-Free Rose Cake
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup milk
2 teaspoons rose extract
1¾ cups gluten-free Measure for Measure flour
Violet Frosting
4½ cups confectioners’ sugar
3 sticks unsalted butter, softened
3 to 4 tablespoons heavy cream
1½ teaspoons vanilla extract
10 drops violet oil
Prepare the Oven and Cake Pans
Preheat the oven to 350°F.
Grease two 8-inch round cake pans with nonstick baking spray and line the bottoms with parchment paper.
Option 1: Make the Gluten-Free Rose Cake
In a medium bowl, whisk together the sweet rice flour, white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, baking soda, and salt.
In a large mixing bowl, cream the butter and sugar until light and fluffy. If using oil, whisk the oil and sugar together until combined.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and rose extract.
Add half of the dry ingredients and mix until combined.
Add the milk and sour cream, mixing gently.
Add the remaining dry ingredients and mix just until a smooth batter forms.
Divide the batter evenly between the prepared cake pans.
Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Option 2: Make the Easy Gluten-Free Rose Cake
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the milk and rose extract.
Gradually add the gluten-free Measure for Measure flour and mix until a smooth batter forms.
Divide the batter evenly between the prepared cake pans.
Bake for 20 to 25 minutes or until the center springs back when lightly touched.
Cool completely before frosting.
Make the Violet Frosting
Place the softened butter in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until creamy and smooth.
Gradually add the confectioners’ sugar in three additions, mixing well after each addition.
Add the vanilla extract and violet oil.
Slowly add the heavy cream, beginning with 3 tablespoons and adding more if needed until the frosting reaches a smooth, spreadable consistency.
Beat for an additional 2 to 3 minutes until light and fluffy.
Assemble the Cake
Place one cake layer on a serving plate or cake stand.
Spread approximately ½ cup of frosting evenly over the top.
Add the second cake layer.
Apply a thin crumb coat over the top and sides of the cake.
Refrigerate for 15 minutes to set the crumb coat.
Cover the cake with the remaining frosting and smooth with an offset spatula.
Decorate with edible rose petals, candied violets, or fresh flowers if desired.
Rose extract varies in strength by brand. Start with a smaller amount if you prefer a more subtle floral flavor.
Violet oil is highly concentrated. Add a few drops at a time and taste as you go.
For the most tender texture, bring all refrigerated ingredients to room temperature before mixing.
Store the finished cake covered in the refrigerator for up to 5 days. Allow it to sit at room temperature for 30 minutes before serving for the best flavor and texture.
This elegant gluten-free rose cake is perfect for spring gatherings, Mother’s Day brunches, afternoon tea parties, weddings, and special celebrations.
