Description
This elegant Rose Water Vanilla Layer Cake is a delicate and fragrant dessert featuring moist vanilla cake layers paired with a luscious rose water buttercream frosting. Perfect for special occasions, this recipe combines classic flavors with a subtle floral twist, creating a visually stunning and delicious treat.
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
- Prepare Cake Batter: In a large mixing bowl, beat the unsalted butter and sugar together until light and fluffy. Add the sour cream and vanilla extract, mixing well. Gradually add the egg whites one at a time, ensuring each one is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Alternately add the dry ingredients and the milk mixed with water to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch cake pans. Divide the batter evenly among the pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
- Make Rose Water Buttercream: In a large bowl, beat the salted butter and shortening until creamy. Gradually add the powdered sugar, beating until smooth. Add rose water, vanilla extract, and water or milk as needed to reach desired consistency. Divide the buttercream into portions and tint with ivory and pink icing colors as desired.
- Assemble the Cake: Place one cake layer on a serving plate and spread an even layer of buttercream over the top. Repeat with remaining layers. Frost the top and sides of the cake with the remaining buttercream. Decorate with white sparkling sugar for a delicate shimmer.
- Chill and Serve: Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving. This cake is best enjoyed within 2 days at room temperature or up to 5 days refrigerated.
Notes
- Use room temperature ingredients for the best batter consistency and cake texture.
- Do not overmix the batter to keep the cake tender and light.
- If rose water is too strong for your taste, reduce the quantity slightly.
- Ivory and pink icing colors are optional but add a beautiful visual appeal to the cake.
- Store the cake covered in the refrigerator to maintain freshness.
