Rose Water Vanilla Layer Cake (Printable Version)
Fluffy vanilla cake meets floral rosewater buttercream for a unique, delightful treat. #vanillacake #rosewater #buttercream #layercake #dessert
# Ingredients:
→ Vanilla Cake
01 -
3/4 cup unsalted butter, at room temperature
02 -
1 1/2 cups granulated sugar
03 -
3/4 cup sour cream, at room temperature
04 -
1 tablespoon vanilla extract
05 -
6 large egg whites, at room temperature
06 -
2 1/2 cups all-purpose flour
07 -
4 teaspoons baking powder
08 -
1/2 teaspoon salt
09 -
3/4 cup whole milk, at room temperature
10 -
1/4 cup water, at room temperature
→ Rose Water Buttercream
11 -
1 1/2 cups salted butter, at room temperature
12 -
1 1/4 cups vegetable shortening
13 -
10 1/2 cups powdered sugar
14 -
1 tablespoon rose water
15 -
1 teaspoon vanilla extract
16 -
5 to 6 tablespoons water or whole milk
17 -
Ivory icing color, as needed
18 -
Pink icing color, as needed
19 -
White sparkling sugar, for decoration
# Steps:
01 -
Preheat the oven and grease three 8-inch round baking pans. Using a stand mixer, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the sour cream and vanilla extract until well incorporated. Add egg whites gradually, mixing well after each addition. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. In another bowl, combine the milk and water. With the mixer on low speed, alternately add the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans before transferring to wire racks to cool completely.
02 -
In a stand mixer, cream the salted butter and vegetable shortening together until smooth and creamy. Gradually incorporate the powdered sugar, mixing on low speed to avoid splatters. Add the rose water, vanilla extract, and 5 tablespoons of water or whole milk, mixing until the buttercream reaches a spreadable consistency. Adjust the texture with additional water or milk as needed. Separate small portions of buttercream and tint with ivory and pink icing color to desired shades.
03 -
Level the cooled cake layers with a serrated knife if necessary. Place the first layer on a serving platter and spread a portion of rose water buttercream over the top. Repeat with the second and third layers. Apply a thin layer of buttercream around the sides and over the top to create a crumb coat. Refrigerate the cake for 30 minutes to set the frosting. Finish with a final layer of buttercream, smoothing the surface. Decorate as desired with colored buttercream and sprinkle white sparkling sugar over the cake.
# Notes:
01 -
Ensure all ingredients are at room temperature to achieve optimal texture in both cake and buttercream.
02 -
Adjust the amount of rose water to suit personal preference for fragrance and flavor intensity.