English Rose Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Add the softened butter and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the buttermilk, eggs, rose water, and vanilla extract.

Gradually add the wet mixture to the dry ingredients, mixing until just combined.

Divide the batter evenly into two bowls. Add a few drops of pink food coloring to one bowl, and red food coloring to the other bowl, if desired. Mix well.

Spoon alternating dollops of pink and red batter into the prepared cake pan, creating a marbled effect.

Use a toothpick or a skewer to create swirls in the batter, resembling the petals of a rose.

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Once cooled, dust with powdered sugar for a finishing touch.

Slice and serve this beautiful English Rose Cake.