 special occasion cake! Top 4 layers of devil's food cake with creamy homemade vanilla buttercream and buttercream roses.

Buttercream-Rose Cake

Preheat oven to 350 degrees. Line two 8-inch each round baking pans with parchment paper. Spray parchment with nonstick spray; set aside. Whisk together cake mixes, pudding and pie fillings. coffee, eggs, and oil in a large bowl. Divide batter in half; cover one portion and set aside. Divide remaining batter between prepared pans. Bake 25 to 27 minutes or until a wooden toothpick inserted near centers come out clean. Cool cakes in pans on wire cooling racks for 10 minutes. Remove cakes from pans; repeat with remaining batter.

Prepare Vanilla Buttercream: Place softened butter in a mixing bowl. Beat with an electric mixer on high 30 seconds. Gradually add powdered sugar, beating on low until combined. Slowly add milk, vanilla extract, and salt. Beat on medium until smooth and creamy. Tint pink with red food coloring. 

To assemble cake, place a cake layer on a cake stand. Spread top with 1/2 cup buttercream. Repeat with two more cake layers, spreading top of each with 1/2 cup buttercream. Add remaining cake layer. Spread thin layer of buttercream on top and sides of cake. Fill a pastry bag fitted with a medium star tip with remaining buttercream. Starting at the bottom, pipe roses in a circular motion on sides and top of cake.