Description

This elegant Rose Cake combines a tender crumb with a delicate floral aroma, making it the perfect centerpiece for romantic celebrations. Featuring a blend of specialty flours and real rose water, it offers a sophisticated taste that is both light and deeply comforting.

Ingredients

1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs
1 cup milk
2 teaspoons rose water
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup shortening
4 cups powdered sugar
2 tablespoons heavy cream
Pink gel food coloring
Fresh, food-safe rose petals

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Instructions

Preheat oven to 350°F (175°C) and grease two 8-inch heart-shaped pans.
Cream the butter and granulated sugar in a large bowl until light and fluffy.
Incorporate the eggs one at a time, then mix in the milk, rose water, and vanilla extract.
Sift together the cake flour, all-purpose flour, and baking powder in a separate bowl.
Gently fold the dry ingredients into the wet mixture until just combined.
Divide the batter between the pans and bake for 30-35 minutes or until a toothpick comes out clean.
Let the cakes cool completely before removing from the pans.
Prepare the frosting by whipping butter, shortening, rose water, and powdered sugar with heavy cream and optional pink food coloring.
Assemble the cake by frosting the layers and decorating the top with fresh, dry rose petals in overlapping rows.

Notes

For the best results, ensure all your dairy ingredients are at room temperature before starting to prevent the batter from curdling. If you cannot find food-safe roses, you can substitute with edible dried rose buds or simply pipe buttercream rosettes for a similar aesthetic impact.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: Southern American