Pink Rose Cake
Delight your senses with this enchanting Pink Rose Cake, a showstopper dessert perfect for celebrations or special occasions. Infused with aromatic rose water and tinted with a soft pink hue, this moist and buttery cake is both elegant and irresistible. Its tender layers are beautifully complemented by a luscious rose-flavored buttercream frosting, whipped to airy perfection. Adorned with edible rose petals or decorative blooms, this cake brings a touch of floral sophistication to your table. With its straightforward preparation and stunning presentation, the Pink Rose Cake is sure to impress both in flavor and style. Whether for a romantic gathering or a festive treat, this recipe encapsulates charm, sweetness, and the delicate essence of roses.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 tablespoon rose water
- 3 drops pink food coloring
- 1.5 cups unsalted butter (softened; for frosting)
- 4 cups powdered sugar (sifted)
- 3 tablespoons heavy cream
- 1.5 teaspoons rose water (for frosting)
- 2 drops pink food coloring (for frosting)
- 1 cup edible rose decorations or petals
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and rose water.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined, being careful not to overmix.
Add the pink food coloring and gently fold it into the batter until fully incorporated and evenly colored.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the softened butter in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the heavy cream, rose water, and pink food coloring to the frosting mixture. Beat on high speed for 3-4 minutes, or until the frosting is light, fluffy, and holds its shape.
Once the cakes are completely cooled, level the tops if necessary. Place one cake layer on a serving plate or cake stand, and spread a thick layer of frosting on top. Place the second cake layer on top and frost the entire cake with a thin crumb coat.
Refrigerate the cake for 15-20 minutes to set the crumb coat. Then apply a final layer of frosting, smoothing the sides and top of the cake.
Decorate the cake with edible rose decorations or petals. You can also pipe additional frosting to create swirls or floral designs.
Refrigerate the cake for 30 minutes before serving to allow the frosting to set. Serve at room temperature and enjoy your Pink Rose Cake!
Nutrition Facts
Calories |
9424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.2 g | 686% | |
| Saturated Fat | 330.3 g | 1652% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2137 mg | 712% | |
| Sodium | 2531 mg | 110% | |
| Total Carbohydrate | 1109.2 g | 403% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 854.9 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 15.4 mcg | 77% | |
| Calcium | 628 mg | 48% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1333 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
