Sweetly Cakes
menu icon
subscribe
search icon
×

Strawberry Mascarpone Rosette Cake

Last update: Published: by This post may contain affiliate links

Jump to Recipe·Print Recipe·Leave a Review

This strawberry mascarpone rosette cake is the perfect showstopper for birthdays and special occasions. Fluffy sponge layers, fresh strawberries, and a creamy mascarpone frosting piped into beautiful roses—it’s as delicious as it is pretty.

New to layer cakes? Check out my layer cake guide for tips and step-by-step help

elegant mascarpone rose cake on a cake stand
Jump to:

The rosette cake is that beautiful layer cake covered in creamy swirls that look just like roses. It’s elegant, soft, and surprisingly easy to make with a simple piping technique

Inside this strawberry mascarpone rosette cake, you’ll find fluffy vanilla sponge cake layers (Molly cake), filled with light mascarpone whipped cream and a homemade strawberry compote. It’s all wrapped in a smooth mascarpone frosting—perfect for piping roses without using buttercream.

This cake is ideal for a birthday party, baby shower, or even a small wedding. It’s just as pretty as it is delicious, with fresh fruity flavors and a soft, romantic look.

Why you'll love this recipe

  • Beautiful and easy to decorate – The mascarpone frosting pipes beautifully into roses without the heaviness of buttercream.
  • Fresh and light filling – Made with homemade strawberry compote and whipped mascarpone cream for a fruity, not-too-sweet taste.
  • Perfect for special occasions – It’s a stunning cake for birthdays, baby showers, or even a small wedding.

Ingredients You Need

You need these ingredients to make this strawberry rosette cake recipe:

  • Eggs – Use large eggs at room temperature.
  • Granulated sugar – Classic white sugar with a fine texture.
  • Vanilla extract – Choose pure vanilla extract or a vanilla bean paste for the best flavor.
  • Flour – Cake flour is best for a soft texture, but all-purpose flour works well too.
  • Baking powder – Make sure it’s fresh and aluminum-free for reliable rising.
  • Salt – A pinch of fine sea salt or table salt to enhance all the flavors.
  • Heavy cream – Use cold heavy whipping cream (30–35% fat).
  • Mascarpone cheese – A creamy Italian cheese, keep it cold for whipping.
  • Powdered sugar – Also called confectioners’ sugar; sift it if needed for a lump-free frosting.
  • Cornstarch – Light and fine, it helps stabilize the mascarpone frosting.
  • Strawberries – Fresh or frozen, choose ripe berries for a flavorful homemade compote.
  • Lemon juice – Use freshly squeezed lemon juice.

Want to see my tools? Here’s what I use for all my cakes.

mascarpone rose swirl cake

How to Make the Strawberry Mascarpone Rosette Cake

Here’s a quick step-by-step overview. Don’t forget—you’ll find the full recipe with exact measurements in the printable recipe card below!

Add the eggs, sugar, and vanilla to the bowl of your stand mixer, and whisk on high speed until the mixture becomes light, fluffy, and doubles in volume.

large mixing bowl with egg and sugar
mixing bowl with cake batter

Sift in the dry ingredients—flour, baking powder, and salt—then gently fold in the whipped cream until the batter is smooth and well combined.

mixing bowl with cake batter and flour mixture
large mixing bowl with whipped cream on cake batter

Evenly divide the batter into 3 portions and pour it into the prepared cake pans lined with parchment paper.

Bake the sponge cakes in a preheated oven at 165°C (330°F) for about 40 to 45 minutes, then carefully unmold and let them cool completely on a wire rack.

cake pan with cake batter
cake pan with baked sponge

Assembling the Cake

In a tall acetate sheet, deep pan lined with parchment, or an adjustable pastry ring with acetate sheet, place the first layer of sponge cake on a greaseproof cake board.

Pipe a border of mascarpone frosting around the edge, then fill the center with mascarpone whipped cream and strawberry compote.

Add the second sponge layer on top and repeat the process until all layers are stacked.

Chill the cake for 30 minutes to 1 hour to help it set before decorating.

layer cake assembly on a acetate sheet
cake on a acetate roll

How to Pipe a Rosette Frosting

Start by applying a thin coat of mascarpone frosting all over the cake to smooth it out with a offset spatula (this is your crumb coat). Then place the remaining frosting in a large piping bag fitted with a 1M tip.

Measure the height of the cake and divide it into three equal sections. Use a cake scraper or spatula to gently mark horizontal lines on the frosting to help place each row of roses evenly.

Begin at the bottom row and pipe rosettes by swirling spiral from the center outward all around the cake. Continue with the middle row, then finish with the top row until the entire cake is covered in beautiful creamy roses.

finished swirled rose cake

Tips for this recipe

  • Assemble your layer cake the day before: stack the cake layers with mascarpone whipped cream and strawberry filling, then chill to let everything set before frosting.
  • Apply a thin crumb coat to lock in crumbs, then chill the cake for 30 minutes before piping the rosettes.
  • Use a 1M piping tip to create clean, beautiful rosettes in one smooth swirl.
  • Mark guidelines with a spatula or cake scraper to divide the cake height into thirds—this helps place each row evenly.
  • Hold your piping bag straight and start each rosette from the center, swirling outward in a steady motion.
  • Work quickly to prevent the frosting from warming up in your hands.
  • Don’t overload the bag—if the frosting softens too much, chill it for a few minutes before continuing.
  • Chill the frosted cake for at least 1 hour after piping the rosettes to help them set before serving.
sliced strawberry rose cake

Variations & Substitutions

  • Raspberry Rosette Cake – Swap the strawberry compote for raspberry compote for a tangier flavor.
  • Chocolate Rosette Cake – Use a chocolate sponge cake instead of vanilla for a rich twist.
  • Lemon Rosette Cake – Fill it with lemon curd and lemon mascarpone whipped cream for a bright and fresh flavor.
  • Mini Rosette Cakes – Use muffin tins to create adorable individual rose cakes—perfect for parties or gifting.
  • Buttercream Rosette Cake – For a more stable version, use American buttercream or Swiss meringue buttercream instead of mascarpone frosting.
  • Ombré Rosette Cake – Tint the mascarpone frosting in three shades of pink with gel food coloring or liquid food coloring to create a beautiful gradient effect.
  • Red velvet base – Make a red velvet sponge for a stunning color contrast with the rosettes.

Recipe Questions

Can I use buttercream instead of mascarpone frosting?
Yes! American buttercream or Swiss meringue buttercream both work great for piping rosettes and are more stable for warm weather.

Can I make the cake ahead of time?
Absolutely—assemble the layers the day before and decorate the next day. It actually helps the flavors set and makes frosting easier.

What piping tip should I use for the roses?
A 1M Wilton piping tip is perfect for creating classic rosettes in one swirl.

How do I keep the frosting from getting too soft?
Work quickly, keep your frosting cold, and chill the cake between steps if needed.

Can I freeze the cake?
You can freeze the cake layers and filling separately. It’s best to decorate after defrosting for the cleanest look.

You will also loves

sliced rose cake

I hope you love this Rose swirl cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Mascarpone Rosette Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Fadela
  • Total Time: 1 hour 45 minutes
  • Yield: 8 slices
Print Recipe
Save Recipe

Description

Delicious strawberry mascarpone rosette cake made with soft vanilla sponge layers, a light mascarpone whipped cream filling with strawberry compote, and a creamy mascarpone rosette frosting.
(Recipe for a 6-inch layer cake – serves 8)

Ingredients

Vanilla Molly Cake

  • 3 large eggs – at room temperature
  • 200 g (1 cup) granulated sugar – extra fine
  • 2 tsp pure vanilla extract
  • 200 ml (¾ cup + 1 tbsp) heavy cream – cold, 30–35% fat
  • 200 g (1⅔ cups) all-purpose flour (T45)
  • 9 g (2 tsp) baking powder
  • 3 g (½ tsp) fine salt

Strawberry Compote

  • ½ batch of my homemade strawberry compote

Mascarpone Whipped Cream (Filling)

  • 100 g (½ cup / 3.5 oz) cold mascarpone cheese
  • 125 g (½ cup) cold heavy cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Fresh strawberries – chopped or sliced

Mascarpone Frosting (Rosette Topping)

  • 600 g (2½ cups / 21 oz) cold mascarpone cheese
  • 300 g (1¼ cups) cold heavy cream
  • 120 g (1 cup) sifted powdered sugar
  • 1–2 tbsp cornstarch – optional, to stabilize the frosting

Instructions

Vanilla Molly Cake

  1. Preheat your oven to 330°F (165°C). Line three 6-inch (15 cm) round cake pans with parchment paper.
  2. In the bowl of a stand mixer, whisk the eggs, sugar, and vanilla extract on high speed for 5 to 7 minutes, until the mixture becomes pale and fluffy and doubles in volume.
  3. In a separate bowl, sift together the flour, baking powder, and salt.
  4. In another bowl, whip the cold heavy cream using an electric hand mixer until soft peaks form.
  5. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
    Then fold in the whipped cream, still mixing gently until smooth and combined.
  6. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 40 to 45 minutes. The cakes are ready when a toothpick or knife inserted in the center comes out clean.
  7. Remove from the pans immediately and let the cakes cool completely on a wire rack.
  8. (Optional) Once the cakes are completely cool, trim the top crusts with a serrated knife to level them for a neater layer cake.

Strawberry Compote

  1. Follow my homemade strawberry compote recipe, using half the original quantity (about 200 g / 7 oz of strawberries). Let the compote cool completely before using.

Mascarpone Whipped Cream (Filling)

  1. In a mixing bowl, add all the ingredients: cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract.
    Whip with an electric hand mixer on low to medium speed until the mixture becomes firm and holds its shape.
  2. Transfer the mascarpone whipped cream to a large piping bag, and refrigerate until ready to use.

Mascarpone Frosting (Rosette Topping)

  1. Place the cold mascarpone, cold heavy cream, sifted powdered sugar, and cornstarch (optional) in a large bowl.
  2. Whip everything together with an electric hand mixer for about 1 minute, until the frosting is smooth, thick, and pipeable.
  3. Keep the frosting chilled until you assemble the cake.

Assembling the Layer Cake

(Use a deep cake pan lined with plastic wrap, a tall acetate cake collar, or an adjustable cake ring for stability.)

  1. Place the first cake layer at the bottom.
    Pipe a border of mascarpone frosting around the edge to form a barrier.
    Fill the center with mascarpone whipped cream, then add a spoonful of strawberry compote and a few pieces of fresh strawberries.
  2. Add the second cake layer, press gently to level, and repeat the layering until all layers are stacked.
  3. Chill the assembled cake for 30 minutes to 1 hour to help it set.
  4. Remove the mold or acetate, then apply a thin layer of frosting (crumb coat) to smooth the edges and lock in the crumbs.
  5. Transfer the remaining mascarpone frosting to a piping bag fitted with a 1M tip.
  6. Measure the height of the cake and lightly mark it into thirds using a spatula or cake scraper.
  7. Pipe rosettes starting from the bottom row, swirling from the center outward. Continue with the middle and top rows until the entire cake is covered in creamy roses.
  8. Refrigerate the finished cake for at least 1 hour before serving to allow the rosettes to firm up.

Equipment

Notes

Storage: This strawberry rosette cake keeps well in the refrigerator for up to 3 days, stored in a cake dome or an airtight container.

Tips:

  • Make the cake the day before for easier assembly.
  • Use cold cream to ensure the whipped frosting holds its shape.
  • Assemble the cake in a ring or deep pan for better layer stability.
  • Chill the cake between each step for a clean finish.
  • Pipe the rosettes using a 1M tip, starting from the center and swirling outward.
  • If the frosting softens, chill it briefly before continuing.
  • For a cleaner look, trim the top crust of each cake layer before stacking.
  • Avoid leaving the cake at room temperature for too long.
  • Prep Time: 1 hour
  • Cook Time: 45 minutes
  • Category: cake, layer cake
  • Cuisine: American
«
»

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star