How To Make Rose Cake
Who says real rose petals can’t be turned into dessert? In this rose cake recipe, rose petals and rose water are the main ingredients. Try it and be amazed!
Heat oven to 350 degrees F. Grease three 8-inch round cake pans with nonstick
cooking spray, then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, and then dust the entire inside of the pans lightly with flour, tapping to remove excess.
In a medium bowl, whisk together milk, egg whites, and extracts into 2-cup glass measure until blended. Set aside.
In the bowl of an electric mixer, mix together cake flour, sugar, baking powder, and salt at medium-low speed until combined.
Divide batter evenly between three prepared cake pans. Use a rubber spatula or spoon to spread the batter on top so that each pan is even.
Arrange pans at least 3 inches from the oven walls and 3 inches apart. Bake for 26 to 30 minutes.
Remove cake and let cool on a wire rack until they reach room temperature. Then frost with rose buttercream, and top with fresh rose petals.
In the bowl of a stand mixer, beat butter on medium-high speed until smooth. Add powdered sugar, rose water, vanilla, chopped rose petals, and milk.
Beat on medium-low speed for 30 seconds to incorporate. Then increase speed to medium-high and beat for 1 minute or until smooth. Adjust to your desired consistency by adding milk.
- Calories: 2886.26kcal
- Fat: 62.73g
- Saturated Fat: 39.34g
- Trans Fat: 2.44g
- Monounsaturated Fat: 16.14g
- Polyunsaturated Fat: 2.59g
- Carbohydrates: 272.68g
- Fiber: 0.98g
- Sugar: 197.18g
- Protein: 12.23g
- Cholesterol: 165.54mg
- Sodium: 1026.08mg
- Calcium: 624.21mg
- Potassium: 1414.97mg
- Iron: 9.49mg
- Vitamin A: 534.22µg
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