Description
This elegant Rose Water Vanilla Layer Cake features moist vanilla sponge layers infused with delicate rose water buttercream. Perfect for special occasions, this cake combines classic vanilla flavors with a subtle floral twist.
Ingredients
Scale
- 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
- 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
- Line three 8-inch cake pans with parchment paper circles on the bottom and grease the sides. Preheat your oven to 350°F (176°C).
- In a large mixing bowl, beat together unsalted butter and sugar until light in color and fluffy, about 3-4 minutes.
- Mix in the sour cream and vanilla extract until well combined.
- Add the egg whites in two batches, mixing well after each addition. Scrape the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In a small measuring cup, combine the milk and water.
- Add half of the dry ingredients to the batter and mix until just combined. Then add the milk-water mixture and mix well. Finally, add the remaining dry ingredients and mix thoroughly.
- Evenly divide the batter among the three prepared cake pans. Bake for 21-23 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 2-3 minutes. Then transfer them to cooling racks to cool completely.
- In a large bowl, beat together the salted butter and shortening until smooth.
- Gradually add half of the powdered sugar to the butter mixture and beat until smooth. Then add rose water, vanilla extract, and 4-5 tablespoons of water or milk, mixing until smooth.
- Slowly add the remaining powdered sugar and continue beating until smooth. Add additional water or milk as needed.
- Tint the buttercream with ivory icing color, reserving pink icing color for later steps.
- Using a large serrated knife, trim the domed tops off the cakes to create flat layers for stacking.
- Place the first cake layer on a serving plate or cake board. Spread about 1 cup of rose water frosting evenly over the top.
- Place the second cake layer on top and spread another cup of frosting evenly.
- Add the final cake layer and cover the entire cake with frosting, smoothing it for a clean finish.
- Tint the remaining frosting with a small amount of pink icing color. Use an offset spatula to apply a thin, watercolor-like layer of pink frosting around the cake.
- Using the remaining pink frosting and a piping tip, pipe rosettes around the top edge of the cake.
- Finish by sprinkling white sparkling sugar over the cake for a shimmering effect.
Notes
- Perfect for special occasions
- Can be decorated with additional edible flowers
- Prep Time: 30 minutes
- Cook Time: 21-23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg