Rose Water Cake with Almonds & Rose Buttercream
Fragrant and delicious Rose Water Cake with Almonds & Rose Buttercream. This light and floral cake is perfect for Valentine's Day, an Afternoon Tea Party, and the perfect Spring & Summer cake.
Servings: 12 slices
Equipment
Ingredients
Cake
- 1 1/2 cups white flour
- 1 1/2 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup unsalted butter 1 stick room temperature
- 1/2 cup sugar
- 1/2 tsp rose extract
- 1/2 tsp vanilla extract
- 2 eggs
- 1 tbsp oil any flavorless oil
- 3/4 cup whole milk
- 1/2 cup sliced almonds
Rosewater Frosting
- 1/4 cup unsalted butter 1/2 stick room temperature
- 1 1/4 cups powdered sugar
- 1 tbsp whole milk 1/2 tsp milk more as needed
- 1/8 tsp rose water extract
- 1-2 drops red food color literally 1-2 drops
- Edible Flowers - for garnish optional
Instructions
Step 1 - Prep
- Preheat oven to 350 degrees.
- Line an 8-inch cake pan with butter and parchment paper.
Step 2 - Prepare the Cake Batter
- Combine the dry ingredients in a medium size bowl... flour, baking powder, cardamom, and salt. Stir. Set aside.
- Add unsalted butter to a large mixing bowl. Make sure the butter is at room temperature. Using an electric mixer, cream the butter until creamy.
- Next, add sugar. Cream the butter and sugar until creamy, light and airy. This will take about 2-3 minutes and it's an important step. This will help result in a light and airy cake.
- Add the eggs one at a time and blend all the ingredients. You will also need to add a tablespoon of oil.
- Add the vanilla extract and rose water extract. Blend for a few seconds.
- Now add one-third of the dry ingredients. Beat until well combined, but do not over-mix the batter.
- Next, add the wet ingredients, in this case, half the milk. Blend until well combined, again, do not over-mix the batter.
- 8. Add another one-third of the dry ingredients - then the milk - and finish off with the dry ingredients. Beat until well combined, but do not over-mix.
- Add the slivered almonds. Fold the almonds into the batter.
- Transfer the batter to the greased cake pan. Bake for 30 minutes at 350 degrees. If you need to bake the cake an extra 5 minutes, that's okay.
Step 3 - Prepare Rose Buttercream
- Add room-temperature unsalted butter to a bowl. Cream the butter for a minute until fluffy.
- Next add powdered sugar and beat until well incorporated.
- Add milk and rose water extract - this will help form the buttercream.
- The frosting should be thick and creamy.
- Add 1-2 drops of red food color. Start with 1 drop of food color and blend. Add another drop of red food color for a darker shade of pink.
- Rose buttercream is ready!
Step 4- Frost the Rose Cake
- Allow the cake to cool, then gently dislodge the cake from the cake pan.
- Place the cake on a cake stand.
- Make sure the cake is completely cool and then add a generous amount of rose buttercream and spread with a spatula.
- Spread the buttercream all over. You can even frost the sides if you wish.
- I used the spatula to form this shape. Gently press, swirl, and lift. You can also do this with a spoon.
- Garnish with edible rose petals.
Notes
- For Eggless Cake: replace the eggs with 1/2 cup whole milk yogurt.
- For Gluten-Free Cake: simply replace all-purpose white flour with gluten-free white flour.
- For Dairy-Free Cake: replace the butter and milk with dairy-free butter and milk.
Nutrition
Calories: 293kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 120mg | Potassium: 84mg | Fiber: 1g | Sugar: 22g | Vitamin A: 421IU | Vitamin C: 0.01mg | Calcium: 70mg | Iron: 1mg