Description
This Rose Water Vanilla Layer Cake is a beautifully delicate and fragrant dessert featuring moist vanilla cake layers paired with a luscious rose water buttercream frosting. Perfect for special occasions, this cake combines classic vanilla flavors with a subtle floral twist, finished with a soft pink watercolor effect and sparkling sugar embellishments.
Ingredients
Scale
Vanilla Cake:
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream, room temperature
- 1 tbsp vanilla extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) water, room temperature
Rose Water Buttercream:
- 1 1/2 cups (336g) salted butter
- 1 1/4 cups (237g) shortening
- 10 1/2 cups (1208g) powdered sugar
- 1 tbsp rose water
- 1 tsp vanilla extract
- 5–6 tbsp water or milk
- Ivory icing color
- Pink icing color
- White sparkling sugar
Instructions
- Prepare the Pans and Oven: Grease and line three 8-inch cake pans with parchment paper circles. Preheat the oven to 350°F (176°C) to ensure it’s ready for baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and sugar together until the mixture becomes light in color and fluffy, about 3-4 minutes. This aeration is crucial for a light cake texture.
- Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract until the batter is smooth and well combined, adding moisture and flavor.
- Incorporate Egg Whites: Add the egg whites in two batches, beating well after each addition. Scrape the bowl’s sides to ensure even mixing and a uniform batter.
- Combine Dry Ingredients and Liquid: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. In a small measuring cup, mix the milk and water.
- Mix Dry Ingredients and Liquids into Batter: Add half of the dry ingredients to the batter and blend well. Pour in the milk-water mixture and mix again. Add the remaining dry ingredients and blend until smooth. Scrape down the bowl sides to fully incorporate all ingredients.
- Divide Batter and Bake: Evenly distribute the batter among the prepared pans. Bake in the preheated oven for 21-23 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the Cakes: Remove cakes from the oven and allow them to cool in the pans for 2-3 minutes before transferring to wire racks to cool completely.
- Make the Buttercream: In a large bowl, beat the salted butter and shortening together until smooth and creamy.
- Add Powdered Sugar and Flavorings: Gradually mix in half the powdered sugar until smooth. Add rose water, vanilla extract, and 4-5 tablespoons of water or milk; continue beating to achieve smooth consistency.
- Complete Buttercream: Gradually add the remaining powdered sugar, mixing well, and add additional water or milk as needed for desired consistency.
- Color the Frosting: Tint the frosting with ivory icing color in preparation for applying to the cake.
- Level the Cakes: Using a large serrated knife, carefully trim the dome tops from each cake layer to create flat surfaces for stacking.
- Assemble the Cake Layers: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of rose water buttercream evenly over the top. Repeat with the second layer and another cup of frosting.
- Frost the Cake: Place the final cake layer on top and cover the entire cake with a crumb coat of frosting. Chill if needed, then apply a smooth final layer of ivory-colored buttercream.
- Add Pink Watercolor Effect: Tint the remaining frosting pink and use an offset spatula to apply a thin, watercolor-like layer around the cake, smoothing and adjusting for an elegant finish.
- Decorate with Rosettes and Sparkling Sugar: Pipe rosettes around the top edge using a piping tip such as Ateco 844, Wilton 1M, or 2D. Sprinkle with white sparkling sugar for a delicate shimmer.
Notes
- Room temperature ingredients ensure proper mixing and a tender crumb.
- Do not skimp on creaming butter and sugar to achieve a light cake texture.
- Use fresh egg whites and beat them thoroughly into the batter for structure.
- Allow cakes to cool completely before frosting to prevent melting.
- Adjust the amount of water or milk in buttercream to achieve preferred consistency.
- Ivory and pink icing colors allow for a beautiful, subtle watercolor effect that is customizable.
- Serrated knife is best for leveling cakes without tearing.
- The recipe yields 12-14 slices depending on slicing size.
Nutrition
- Serving Size: 1 slice (estimated 1/14 of cake)
- Calories: 450
- Sugar: 40g
- Sodium: 160mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
