Indulge in a slice of paradise with our exquisite Rose Water Vanilla Layer Cake! This Middle Eastern-inspired delight is not just a dessert; it's a fragrant journey that transports your taste buds to sun-kissed gardens filled with blooming roses. With its moist layers infused with delicate rose water and rich vanilla, this cake is perfect for celebrations or simply to treat yourself. Ready to impress your family and friends? Dive into this recipe and discover the secrets to creating a show-stopping cake that will leave everyone asking for seconds!
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Cuisine: Middle Eastern
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon rose water
- 1 cup milk
- Frosting: 1 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper, ensuring sides are also lightly buttered.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and rose water, ensuring thorough incorporation.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cakes from oven and let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, mixing until smooth and spreadable.
- Once cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting, then top with the second cake layer.
- Frost the top and sides of the cake, creating smooth or decorative patterns as desired. Optional: Garnish with dried rose petals or pistachios.
- Refrigerate for at least 30 minutes before serving to allow frosting to set. Slice and serve at room temperature.
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter and even baking.
- Sifting Dry Ingredients: Sift your flour, baking powder, and salt together to incorporate air and prevent lumps, resulting in a lighter cake.
- Don't Overmix: When combining wet and dry ingredients, mix until just combined to avoid a dense texture. A few lumps are perfectly fine!
- Cooling Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks. This helps them maintain their shape.
- Frosting Consistency: If your frosting is too thick, add a splash of milk. If it’s too thin, gradually add more powdered sugar until you reach the desired spreadable consistency.
- Decorative Touch: For an elegant finish, consider garnishing your cake with dried rose petals or crushed pistachios for a pop of color and flavor.
- Chill Before Serving: Refrigerating the frosted cake for at least 30 minutes allows the frosting to set, making it easier to slice and serve.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 75g
Protein: 8g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 160mg
