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Rose Flavored Layer Cake with Buttercream Roses

Cross-section of a three-layer rose cake showing vanilla sponge and pink filling, decorated with pink frosting roses.
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Bake a delicate layer cake infused with rose water and decorate it with simple piped buttercream roses.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons rose water
  • 1/2 teaspoon almond extract
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1 teaspoon rose water (for frosting)
  • Pink food coloring gel (optional, for roses)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, mix the buttermilk, vanilla extract, rose water, and almond extract.
  4. Beat the softened butter in a stand mixer until creamy. Add the eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the frosting: Beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the heavy cream and rose water, until the frosting is light and fluffy.
  9. If coloring, divide the frosting and tint a small portion pink using gel coloring.
  10. Level the cooled cake layers if necessary. Place one layer on a serving plate. Spread a layer of white frosting on top.
  11. Place the second layer on top. Frost the top and sides of the entire cake with the remaining white frosting.
  12. Fit a piping bag with a large open star tip (like Wilton 1M). Fill the bag with the pink frosting. Pipe small rosettes or roses onto the top edge of the cake.
  13. Chill the cake briefly before slicing and serving.

Notes

  • Use high-quality rose water for the best floral flavor.
  • For a stronger rose flavor, add 1/4 teaspoon of rose extract along with the rose water.
  • Practice piping roses on parchment paper before decorating the actual cake.

Nutrition

Find it online: https://afripaket.com/rose-cake-flavor-secret-buttercream-roses/