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.
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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 style), 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
Ingredients You Need
Vous avez besoin de ces ingrédients pour faire rose cake :
- Eggs – Use large eggs at room temperature.
- Granulated sugar – Classic white sugar with a fine texture.
Vanilla extract – Choose pure vanilla extract 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.

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.


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.


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.


Assembling the Cake
In a tall cake ring, deep pan lined with parchment, or an adjustable pastry ring with acetate, place the first layer of sponge cake.
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.


How to Pipe a Rosette Frosting
Start by applying a thin layer of mascarpone frosting all over the cake to smooth it out (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 guides on the frosting to help place each row of roses evenly.
Begin at the bottom row and pipe rosettes by swirling 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.

Tips for this recipe

Variations & Substitutions
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 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

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!
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Strawberry Mascarpone Rosette Cake
- Total Time: 1 hour 45 minutes
- Yield: 8 slices
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
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
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