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