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, piped with pink rosettes and a sparkling sugar finish for a beautiful presentation.
Ingredients
Scale
Vanilla Cake
- 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
Rose Water Buttercream
- 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
- Prepare the Pans and Preheat Oven: 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).
- Cream Butter and Sugar: In a large mixing bowl, beat together unsalted butter and sugar until light in color and fluffy, which should take about 3-4 minutes. This step is important to ensure a good texture.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until well combined.
- Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Scrape the sides of the bowl as needed to ensure everything is evenly mixed.
- Mix Dry Ingredients and Liquids: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. In a small measuring cup, combine the milk and water.
- Combine Batter: 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. Continue scraping the bowl’s sides to incorporate all ingredients evenly.
- Divide and Bake: 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.
- Cool Cakes: 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.
- Make the Buttercream: In a large bowl, beat together the salted butter and shortening until smooth.
- Add Powdered Sugar and Flavorings: 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.
- Add Remaining Sugar: Slowly add the remaining powdered sugar and continue beating until smooth. Add additional water or milk as needed to reach desired consistency.
- Color the Frosting: Tint the buttercream with ivory icing color, reserving pink icing color for later steps.
- Level Cake Layers: Using a large serrated knife, trim the domed tops off the cakes to create flat layers for stacking.
- Assemble Cake Layers: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of rose water frosting evenly over the top.
- Add Second Layer: Place the second cake layer on top and spread another cup of frosting evenly.
- Top with Final Layer and Crumb Coat: Add the final cake layer and cover the entire cake with frosting, smoothing it for a clean finish. Refer to your favorite frosting tutorial or video if needed.
- Apply Pink Frosting Details: 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, adjusting thickness as desired.
- Pipe Rosettes: Using the remaining pink frosting and a piping tip such as Ateco 844 or Wilton 1M or 2D, pipe rosettes around the top edge of the cake.
- Decorate with Sparkling Sugar: Finish by sprinkling white sparkling sugar over the cake for a shimmering effect.
Notes
- Make sure all ingredients, especially butter, eggs, and milk, are at room temperature for best mixing results.
- Avoid overmixing the batter once the flour is added to prevent a dense cake texture.
- You can substitute water with more milk if you prefer a richer cake.
- For the rose water flavor, start with 1 tablespoon and adjust slightly to taste if desired.
- Use a serrated knife carefully when leveling cake layers to ensure even stacking.
- Keep the cake refrigerated if not serving immediately to preserve the buttercream and freshness.
- For a vegan or dairy-free version, you would need to replace butter, shortening, sour cream, and egg whites with appropriate substitutes (not included in this recipe).
Nutrition
- Serving Size: 1 slice (based on 14 slices)
- Calories: 420
- Sugar: 50g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
