Few desserts capture elegance, fragrance, and beauty quite like a Rose Cake. This delicate creation combines the floral notes of rosewater with a soft, buttery sponge and a luscious, subtly sweet frosting. Whether you’re baking for a romantic occasion, a bridal shower, or simply want to impress with a unique dessert, this Rose Cake is the perfect showstopper.
Not only is it stunning to look at—with its pale pink hues and charming petals—but it also delivers a flavor profile that’s refined, memorable, and irresistibly fragrant. Let’s dive into everything you need to recreate this breathtaking cake at home.
Table of Contents
Ingredients and Their Purpose
For the Rose Cake Layers:
- 2½ cups all-purpose flour – Provides structure and stability to the cake.
- 2½ tsp baking powder – Gives the cake a light and airy rise.
- ½ tsp baking soda – Balances the acidity of the rosewater and enhances leavening.
- ½ tsp salt – Balances the sweetness and enhances the overall flavor.
- 1 cup unsalted butter (room temperature) – Creates a rich, tender crumb.
- 1¾ cups granulated sugar – Sweetens the cake and assists in aeration when creamed with butter.
- 4 large eggs (room temperature) – Bind the batter and contribute to moisture and richness.
- 1 tbsp rosewater – The star flavor, infusing the cake with floral notes.
- 1 tsp vanilla extract – Adds depth and complements the rosewater.
- 1 cup whole milk (room temperature) – Adds moisture for a soft texture.
- A few drops pink gel food coloring (optional) – Gives the cake a soft, rose-like blush.
For the Rose Buttercream Frosting:
- 1½ cups unsalted butter (room temperature) – Forms the creamy base of the frosting.
- 4–5 cups powdered sugar – Sweetens and thickens the buttercream.
- 2 tbsp heavy cream – Lightens the texture and makes the frosting more spreadable.
- 1½ tsp rosewater – Imparts floral flavor to the frosting.
- 1 tsp vanilla extract – Balances the rose flavor.
- A pinch of salt – Cuts through the sweetness and enhances flavor.
- Pink gel food coloring (optional) – For a blush hue to match or contrast the cake layers.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. This ensures easy release and even baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat the butter and sugar together on medium speed for 3–5 minutes until light, pale, and fluffy. This step incorporates air and sets the foundation for a light crumb.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, beating well after each addition. Mix in the rosewater and vanilla extract until fully combined.
Step 5: Alternate Dry and Wet Ingredients
With the mixer on low, alternately add the dry ingredients and milk, beginning and ending with dry. Do this in three additions of flour and two of milk. Mix just until combined to avoid overworking the batter.
Step 6: Color the Batter
If desired, add a few drops of pink gel food coloring to achieve a soft rose hue. Gently fold until evenly blended.
Step 7: Bake the Cake
Divide the batter evenly between the three prepared pans. Smooth the tops with a spatula. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 8: Make the Rose Buttercream
Beat the butter on medium speed until creamy. Gradually add powdered sugar, one cup at a time, alternating with heavy cream. Add the rosewater, vanilla, and a pinch of salt, then beat on high for 2–3 minutes until fluffy. Tint with pink coloring if desired.
Step 9: Assemble the Cake
Level the cooled cake layers if needed. Place the first layer on a serving plate or cake board. Spread a generous layer of rose buttercream on top. Repeat with the second and third layers. Apply a thin crumb coat, chill for 20 minutes, then frost with a final layer.
Step 10: Decorate
Decorate with piped rosettes, edible dried rose petals, or gold leaf for a luxurious finish.
Why This Rose Cake Is Loved
- Elegant and floral flavor from rosewater that’s both sophisticated and unique.
- Tender, buttery crumb that melts in your mouth.
- Smooth and creamy buttercream with just the right amount of sweetness.
- Visually stunning, making it perfect for special occasions or as a gift.
Pro Tips for Perfection
- Use high-quality rosewater (not rose essence or artificial flavoring) for the best floral flavor.
- Chill the cake before frosting for cleaner, sharper edges.
- Add crushed pistachios or raspberry preserves between layers for a flavor twist.
- Don’t overdo the rosewater; it’s potent and can overpower quickly.
Serving Suggestions
Serve this Rose Cake with a pot of jasmine green tea, rose chai, or a chilled glass of Prosecco. Pair with fresh berries or a scoop of vanilla bean ice cream for an extra indulgent touch.
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Final Thoughts: A Cake Worth Celebrating
This Rose Cake is more than just dessert—it’s a celebration of elegance, romance, and exceptional flavor. With its soft, floral notes and showstopping presentation, it’s perfect for weddings, birthdays, or a luxurious afternoon tea. Easy enough for a dedicated home baker, yet refined enough to rival patisserie creations, this cake is sure to leave an unforgettable impression.
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