Indulge in the delicate flavors of our Rose Water Vanilla Layer Cake. This moist and fragrant cake is perfect for any occasion, from birthdays to afternoon tea parties. Easy to make and oh-so-delicious, this recipe is sure to impress your friends and family.
Why You’ll Love This Recipe?
- The combination of rose water and vanilla creates a unique and delightful flavor profile.
- Quick and simple prep time makes this cake perfect for busy schedules.
- The light and airy texture of the cake layers will leave you wanting more.
Ingredient Notes:
Vanilla Cake:
- Unsalted butter: Adds richness and moisture to the cake.
- Sugar: Sweetens the cake and helps with the texture.
- Sour cream: Provides a tangy flavor and moisture.
- Vanilla extract: Enhances the vanilla flavor in the cake.
- Large egg whites: Ensure a light and fluffy texture.
- All-purpose flour: Provides structure to the cake.
- Baking powder: Helps the cake rise.
- Salt: Balances the sweetness of the cake.
- Milk and water: Adds moisture to the cake.
Rose Water Buttercream:
- Salted butter and shortening: Create a rich and creamy buttercream.
- Powdered sugar: Sweetens and thickens the buttercream.
- Rose water and vanilla extract: Infuse the buttercream with floral and vanilla notes.
- Water or milk: Adjust the consistency of the buttercream.
- Ivory and pink icing color: Add a touch of color to the buttercream.
- White sparkling sugar: Decorates the cake with a hint of sparkle.
Step-by-Step Instructions based on Vanilla Cake:
- Preheat the oven and prepare your cake pans.
- Cream the butter and sugar until light and fluffy.
- Add the sour cream, vanilla extract, and egg whites.
- Sift together the dry ingredients and add them to the wet mixture.
- Combine the milk and water, then add it to the batter.
- Divide the batter evenly between the cake pans and bake until golden brown.
- Let the cakes cool before frosting with the rose water buttercream.
- Decorate the cake with icing colors and sparkling sugar.
Helpful Tips:
- Ensure all ingredients are at room temperature for the best results.
- Use a kitchen scale to measure ingredients accurately.
- For a stronger rose flavor, add more rose water to the buttercream.
- Store the cake in an airtight container to keep it fresh.
Expert Tips for the Best Results:
- Whip the butter and sugar until pale and fluffy for a light and airy cake.
- Fold the dry ingredients into the wet mixture gently to avoid overmixing.
- Chill the cake layers before frosting to make the assembly easier.
Serving Suggestions:
Serve this Rose Water Vanilla Layer Cake with a cup of hot tea or a glass of champagne for a truly elegant dessert experience.
Storage and Reheating Tips:
Store the cake in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best texture and flavor.
Frequently Asked Questions:
- Can I use rose essence instead of rose water?
- Yes, you can substitute rose essence for rose water, but use it sparingly as it is more concentrated.
- How can I make the cake layers ahead of time?
- Bake the cake layers and freeze them for up to a month. Thaw them in the refrigerator before frosting.
- Can I use whole eggs instead of egg whites?
- Yes, you can use whole eggs, but the cake may have a slightly denser texture.
Conclusion:
Try this Rose Water Vanilla Layer Cake recipe for a delightful treat that will impress your guests. Don’t forget to share your feedback and tag us in your photos on social media. Happy baking!
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Rose Water Vanilla Layer Cake Recipe
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 1 9-inch layer cake 1x
- Category: Desserts
- Method: Baking
- Diet: Vegetarian
Description
Indulge in the delicate flavors of rose water and vanilla with this stunning layer cake. The moist vanilla cake layers are filled and frosted with a luxurious rose water buttercream, creating a beautiful and fragrant dessert.
Ingredients
Scale
Vanilla Cake:
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream, room temperature
- 1 tbsp vanilla extract
- 6 large egg whites, room temperature
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk, room temperature
- 1/4 cup water, room temperature
Rose Water Buttercream:
- 1 1/2 cups salted butter
- 1 1/4 cups shortening
- 10 1/2 cups 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 the Vanilla Cake: Cream butter and sugar, add sour cream, vanilla, and egg whites. Combine dry ingredients in a separate bowl. Alternate adding dry ingredients and wet ingredients to the butter mixture. Bake in prepared pans.
- Make the Rose Water Buttercream: Cream butter and shortening, add powdered sugar, rose water, vanilla, and water/milk. Divide and color the frosting as desired.
- Assemble the Cake: Level cake layers, spread buttercream between layers, and frost the outside. Decorate with sparkling sugar.
Notes
- Ensure all ingredients are at room temperature for best results.
- You can adjust the intensity of the rose water flavor to your preference.
- Feel free to customize the decoration of the cake with additional toppings or edible flowers.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg