Paula’s Sugared Rose Parade Layer Cake

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Recipe Courtesy of Paula Deen

Based on 37 Reviews

A spectacular cake worthy of a Rose Parade Grand Marshal

Servings: 10
Prep Time: 25 hours
Cook Time: 1 hour
Difficulty: Moderate

Ingredients Add to grocery list

For the Sugared Rose Petals:
50-75 petals (depending on size) from organically grown roses
2 egg whites, broken up with a fork
2 cups sugar

For the White Cake Layers:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract

For the Red Velvet Cake Layers:
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

For the Frosting:
2 pounds cream cheese, softened
1 pound butter, softened
2 teaspoon vanilla extract
6-8 cups sifted confectioners’ sugar

Directions

Prepare Sugared Rose Petals one day in advance:
Line a baking sheet with wax paper and set aside. Pour sugar into a medium mixing bowl. Using a craft paint brush, gently brush all sides of each rose petal with the egg whites and dip each one into the sugar completely coating the petal. Place on lined baking sheet. Repeat until all rose petals are covered. Allow to dry at room temperature over night.

To prepare cakes:
Preheat oven to 350ºF.
Prepare four 10” cake pans with non stick cooking spray and set aside.

For the White Cake Layers:
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among two of the prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.

For the Red Velvet Cake Layers:
In the bowl of a standing mixer, beat egg and sugar. In a separate small mixing bowl, stir together cocoa and food coloring. Add cocoa mixture to the butter mixture and mix well. In a medium mixing bowl, sift together flour and salt. Add flour mixture to creamed mixture alternately with buttermilk. Add vanilla and mix just to combine. In a small bowl, combine soda and vinegar and add to mixture. Pour into the remaining two prepared pans. Bake for 20 to 30 minutes, or until tests done. Cool completely.

For the Frosting:
In the bowl of a standing mixer, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.

To assemble cake:
Remove cakes from pan and place one layer of red velvet cake on a cake stand and top with a 1/2” layer of frosting. Top with one layer of white cake and top with 1/4” layer of frosting. Continue until all cake layers have been stacked and frosted in between, ending with a white layer. At this point, secure your cake in place with 4 wooden skewers pushed from the top to the bottom of the cake.

Apply a thin layer of frosting covering the entire cake and place in the refrigerator to harden slightly for 30 minutes. Remove from refrigerator and frost the entire cake again with a thick layer of frosting. Decorate cake with sugared rose petals and serve.

Reader Comments:

THIS CAKE CAUGHT MY ATTENTION AS THE DISH FOR FEBRUARY, ON PAULA'S 2012 CALENDAR. ALL I CAN SAY IS 2X-WOW-ABSOLUTELY BEAUTIFUL. THE CHOICE FOR LAYERS IS DEFINETILY A WINNER IN MY BOOK. I WOULD LOVE TO HAVE A BIG SLICE. P.S. I REALLY BELIEVE YOUR ARE AS SWEET AS THIS CAKE. BLESSINGS FOR THE NEW YEAR.

By Barbara J. on February 24, 2012

Dear Paula, The Sugared Rose Parade Layered Cake sounds delicious, but, I have one question. "Can you really eat the rose pedals"? I would have never thought that possible. I love watching your show & watching you "do your thing". Happy Valentines Day. God bless, A great fan, Melissa

By Melissa Woods on February 13, 2012

Paula if you use the rose petals those are just decor not to eat right

By Debbie on February 03, 2012

I can't wait to try this recipe! Paula, you are one talented woman! I love to watch you cook and read your heartfelt stories on your website! Oh and I just LOVE your little cupcake gift baskets that I've seen in the stores lately, I've picked up THREE already to give to the little bakers in my family!

By Kendra on December 05, 2011

Could I use honey instead of the egg whites?

By emily slover on October 28, 2011

What a romantic and beautiful cake for your sweetie. What better way to get an engagement ring on Valentine's day... feed him this. XOXO

By Jess Patrick on August 30, 2011

Haven't made the cake, so I can't rate it. But to answer the questions about the rose petals- yes, you can eat them. They will actually keep in a dry, cool place if stored in an air-tight jar for 6 months. Make sure they are totally dry before storing. Make sure the roses are NOT BOUGHT FROM A FLORIST. They need to be raised specifically for eating. They have a lovely floral flavour, though it can be quite strong depending on the rose variety.

By Colline on March 18, 2011

I like the fondant idea instead of the real rose petals. However, if the egg is not safe to use, can I use butter to coat the rose petal shaped fondant before I apply the sugar? Any reccomendations?????

By Mo Gregory on February 16, 2011

Do you eat the rose petals?

By Anonymous on February 14, 2011

Watch out. Paula forgets to say when to put the butter in for the red velvet layer. (first)

By Steph on February 13, 2011

I am thinking that the rose petals are eatable is the right? on the power sugar rose parade cake.

By Renee Harris on February 11, 2011

I love the look and I know I'm going to love the taste, going to make it for my honey.....He is definitely a "Michael" Give him good food specially desert and he is a happy man.

By Diana Gonzalez on February 11, 2011

I have never seen a cake like your rose parade cake. It looks magnificent and I'm sure it taste just has great. It was a pleasureto look at it. Paula you are amazing. Susan

By susan r mcgeehan on February 10, 2011

Are the sugared rose petals edible?

By Gail on February 09, 2011

By Kristal on February 09, 2011

WOW PAULA THIS CAKE SOUNDS DELISH. BUT SEEING THAT YOU MADE IT.... IT COULDN'T BE ANY OTHER WAY. I JUST LOVE YOUR SSOUTHERN CHARM PAULA. SINCE I AM A SOUTHERNER FROM MISSISSIPPI WE SHARE ALOT OF THINGS IN COMMON.

By THERESA on February 08, 2011

This looks AMAZING! I can't wait to try this. Paula... you are my cooking inspiration!

By Anonymous on February 08, 2011

Love Paula's receipes and watch her every day..reruns and all..She is just a delightful personality and fun to watch.

By Mary on February 08, 2011

To readers concerned about using uncooked eggs - simply buy the eggs that have been pasteurized. Those that have been do not have to be marked with safe handling instructions. You can also buy the cartons of egg whites only that have been pasteurized. I wouldn't give up a recipe I wanted to try or one I have always loved when there are alternatives in the grocery. Happy New Year

By Angie on December 30, 2010

do you eat the rose petals with the raw egg white????

By Anonymous on December 29, 2010

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Paula’s Sugared Rose Parade Layer Cake

Ingredients Add to grocery list

Directions

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