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Rose Water Vanilla Layer Cake Recipe

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★★★★★

4.7 from 644 reviews

This Rose Water Vanilla Layer Cake is a delicate and elegant dessert featuring layers of moist vanilla cake infused with a hint of rose water, topped with a smooth and fragrant rose water buttercream frosting. Perfect for special occasions or anytime you want a floral twist on a classic vanilla cake.

Ingredients

Scale

Vanilla Cake:

  • 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

Rose Water Buttercream:

  • 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

Instructions

  1. Prepare the cake batter: In a large mixing bowl, cream the unsalted butter and sugar together until light and fluffy. Add the sour cream and vanilla extract, mixing until smooth. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. In another bowl, combine the milk and water.
  2. Add egg whites: Add the egg whites to the creamed mixture and beat until well combined and slightly frothy to incorporate air for a lighter texture.
  3. Combine dry and wet ingredients: Alternate adding the dry flour mixture and the milk-water mixture to the batter, beginning and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing which could toughen the cake.
  4. Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Divide the batter evenly among the pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely on wire racks before frosting.
  5. Prepare the rose water buttercream: In a large bowl, beat the salted butter and shortening together until fluffy. Gradually add the powdered sugar, beating well after each addition to avoid lumps. Mix in the rose water and vanilla extract, then add water or milk 1 tablespoon at a time until you reach a smooth, spreadable consistency.
  6. Color and decorate: Divide the buttercream into portions and tint with ivory and pink icing colors as desired. Spread a layer of buttercream between each cake layer, then frost the entire cake smoothly. Decorate with white sparkling sugar for an elegant touch.

Notes

  • Make sure all wet ingredients are at room temperature to ensure better mixing and a tender cake.
  • Sifting the flour and baking powder together helps to evenly distribute the leavening agent and results in a lighter cake.
  • If you don’t have rose water, you can substitute with a few drops of rose extract but use sparingly as it is more concentrated.
  • Adjust buttercream consistency by adding liquid slowly; too much liquid can make it too runny.
  • Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.

Keywords: rose water cake, vanilla layer cake, rose water buttercream, floral cake recipe, elegant dessert, party cake

Find it online: https://busyrecipe.com/rose-water-vanilla-layer-cake-recipe/