Name: Rose Water Vanilla Layer Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 3/4 cup (168g) unsalted butter, room temperature; 1 1/2 cups (310g) sugar; 3/4 cup (173g) sour cream, room temperature; 1 tbsp vanilla extract; 6 large egg whites, room temperature; 2 1/2 cups (325g) all purpose flour; 4 tsp baking powder; 1/2 tsp salt; 3/4 cup (180ml) milk, room temperature; 1/4 cup (60ml) water, room temperature; 1 1/2 cups (336g) salted butter; 1 1/4 cups (237g) shortening; 10 1/2 cups (1208g) powdered sugar; 1 tbsp rose water; 1 tsp vanilla extract; 5–6 tbsp water or milk; Ivory icing color; Pink icing color; White sparkling sugar

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If you’re looking for a cake that’s a little different but still delivers that classic comfort, this Rose Water Vanilla Layer Cake Recipe is exactly what you need. The delicate floral hint from the rose water pairs beautifully with classic vanilla, creating a light, fragrant dessert that’s perfect for everything from afternoon tea to special celebrations. Trust me, the moment you slice into this cake and get that first sweet, subtle aroma, you’ll be hooked.

I’ve made this cake multiple times, and honestly, it shines as both an everyday treat and a showstopper for gatherings. The balance of the moist vanilla layers with the silky rose water buttercream frosting is just irresistible. Plus, once you get the hang of it, it’s straightforward enough to whip up on a whim, making this Rose Water Vanilla Layer Cake Recipe a must-have in your baking repertoire.

Ingredients You’ll Need

Every ingredient here plays an important role in delivering the perfect crumb and that signature fragrant frosting. I always recommend gathering everything before you start to keep the process smooth and enjoyable.

Unsalted butter: Room temperature butter creams beautifully, which is key for the cake’s texture.
Sugar: Adds sweetness and moisture; use granulated for the cake and powdered for the frosting.
Sour cream: This keeps the cake moist and tender – don’t skip it!
Vanilla extract: Pure vanilla is a must for depth and warmth.
Egg whites: At room temp, they whip into a stable structure that helps the cake rise beautifully.
All-purpose flour: Make sure to measure correctly for the best crumb.
Baking powder: Your lift agent which ensures fluffy, airy layers.
Salt: Enhances all flavors, even sweet ones.
Milk and water: Both at room temperature to keep the batter smooth and even.
Salted butter for frosting: The richness rounds out the rose water flavor perfectly.
Shortening: Helps the frosting hold structure, especially in warmer kitchens.
Powdered sugar: Enough to make that frosting silky smooth and just sweet enough.
Rose water: The star of the frosting – just a tablespoon adds that exotic floral note without overpowering.
Pink and ivory icing colors: For that delicate, elegant look, but totally optional.
White sparkling sugar: Adds a pretty shimmer on top for a little extra whimsy.

Variations

I love making this cake my own by tweaking the flavors or presentation depending on the occasion. Feel free to experiment – this recipe is so versatile it can easily adapt to your taste or dietary needs.

Variation: I sometimes substitute rose water with orange blossom water for a slightly different floral profile that my family adores.
Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to accommodate gluten sensitivities – just make sure to check the blend includes xanthan gum for texture.
Dairy-Free Option: Use a vegan butter and coconut cream instead of sour cream to make this cake dairy-free without losing richness.
Seasonal Twist: Add fresh berries or edible rose petals between layers for spring and summer celebrations – it adds freshness and beauty.

How to Make Rose Water Vanilla Layer Cake Recipe

Step 1: Cream the Butter and Sugar

Start by beating your room-temperature unsalted butter and sugar together until the mixture is light and fluffy. This usually takes 3-5 minutes on medium speed with a stand mixer or hand mixer. The key here is patience—if you rush, your cake layers won’t be as tender. This step builds the foundation for a beautifully airy cake.

Step 2: Mix in Sour Cream, Vanilla, and Egg Whites

Next up, add the sour cream and vanilla extract and mix until combined. Then, very gently fold in the large egg whites one at a time. You want to retain as much air as possible, so avoid over-mixing here. The egg whites lighten the batter and help it rise without adding heaviness.

Step 3: Combine Dry Ingredients and Alternate Adding with Liquids

In a separate bowl, whisk together the flour, baking powder, and salt. Then, add them to the wet ingredients in three parts, alternating with the milk and water. Start and end with the dry ingredients. Mix on low speed only until just combined – over mixing can make your cake dense. This little trick keeps the crumb tender!

Step 4: Bake Your Layers

Divide the batter evenly between prepared cake pans (I like 8 or 9-inch pans) lined with parchment paper. Bake at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a rack to cool completely. This cooling step ensures your frosting doesn’t melt.

Step 5: Make the Rose Water Buttercream

While your cakes cool, whip up the rose water buttercream by beating together the salted butter and shortening until creamy. Then, gradually add powdered sugar, alternating with water or milk to get your desired consistency. Stir in the rose water and vanilla extract last. If you want, add some pink and ivory icing colors to create those elegant pastel layers in your frosting.

Step 6: Assemble and Decorate

Once the cake layers are completely cool, stack them with a generous layer of buttercream in between. Don’t rush—make sure the frosting on each layer is even so the cake stacks nicely. Finish by covering the entire cake with a smooth coat of frosting. Sprinkle a bit of white sparkling sugar on top for that pretty, shimmering finish. I promise, it looks lovely and makes you feel like a pro baker!

How to Serve Rose Water Vanilla Layer Cake Recipe

The image shows a collection of white dishes on a white marbled surface, each holding different baking ingredients neatly arranged. At the top left, a white plate holds three thick sticks of pale yellow butter. To the right, a small white bowl is filled with granulated white sugar. Below the butter, a white bowl contains a creamy, pale mixture with a smooth texture. Next to it, a small white cup holds a light liquid, likely milk. To the right side, there are three whole white eggs placed directly on the surface. Below the eggs, a white bowl is heaped with fine white flour, and near it are two smaller white bowls with coarse pink and white salt crystals. Near the bottom left, a large dollop of thick white whipped cream or meringue rests on the surface. The lighting is soft, highlighting the varying textures and colors of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often top this cake with a handful of edible rose petals or a light dusting of powdered sugar for an elegant look. Sometimes, a few fresh raspberries add a pop of color and a hint of tartness that beautifully complements the floral frosting.

Side Dishes

Serve it alongside a cup of fragrant Earl Grey tea or a glass of chilled champagne for those special occasions. For more casual gatherings, fresh berries or a simple fruit salad will do the trick.

Creative Ways to Present

For parties, I love using tiered cake stands to showcase the layers and decorate each tier with rose petals or fresh flowers. Another fun trick is piping delicate rosettes around the edges or using a stencil to dust powdered sugar patterns on top. It makes the cake look so fancy without extra fuss!

Make Ahead and Storage

Storing Leftovers

I store any leftover cake tightly wrapped in plastic wrap or in an airtight container in the fridge. It stays moist for up to 4 days and the flavors actually deepen a bit overnight, which I think tastes even better.

Freezing

To freeze, slice the cake into servings and wrap each piece in plastic wrap and foil before placing them in a freezer bag. I freeze cake for up to a month without losing that fresh-baked taste. Just thaw in the fridge overnight and it’s ready to enjoy.

Reheating

If you want to warm it up, lightly heat slices in the microwave for 10-15 seconds. Be careful not to overdo it, or you risk melting the frosting. Warming just a bit enhances the vanilla and rose water aroma beautifully.

FAQs

Can I use whole eggs instead of just egg whites in this Rose Water Vanilla Layer Cake Recipe?

While this recipe specifically calls for egg whites to create a lighter texture and better rise, you could try whole eggs in equal amounts. However, the cake might be denser and slightly different in flavor. If you do substitute, consider reducing the butter slightly to balance the added fat from the yolks.
How much rose water should I add if I want a stronger flavor?

Rose water is potent, so I recommend not exceeding 1.5 tablespoons in the frosting to avoid an overpowering taste. You want that subtle fragrance to complement the vanilla, not take over. Start with the recipe amount and adjust next time if you prefer a more pronounced floral note.
Can I make this cake vegan?

It’s possible to adapt the Rose Water Vanilla Layer Cake Recipe for a vegan diet by using plant-based butter, non-dairy sour cream alternatives, and aquafaba (chickpea water) to replace egg whites. Expect some differences in texture, but with practice, it’s a delicious option for vegan baking.

Final Thoughts

This Rose Water Vanilla Layer Cake Recipe holds a special place in my kitchen because it’s that rare dessert that feels both elegant and approachable. It never fails to impress guests, yet it’s so simple you can make it on a random weekend just to treat yourself. I really hope you give it a try—I promise, the subtle floral notes combined with classic vanilla will make it a new favorite in your baking rotation. Happy baking, friend!