Description
A recipe for a delicate layer cake flavored with rose water and filled with fresh raspberries, perfect for special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 tablespoon rose water
- 1/2 teaspoon pink or red food coloring (optional)
- 1 cup fresh raspberries
- 1 1/2 cups unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 teaspoon rose water (for frosting)
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- In a small bowl, mix the milk, 1 tablespoon rose water, vanilla extract, and food coloring (if using).
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare the frosting: Beat the 1 1/2 cups butter until smooth. Gradually add the powdered sugar. Mix in 1 teaspoon rose water and heavy cream until the frosting is light and spreadable.
- Once the cakes are cool, place one layer on a serving plate. Spread a thin layer of frosting, top with half of the fresh raspberries, and place the second layer on top.
- Frost the top and sides of the cake. Decorate with remaining raspberries or piped buttercream roses.
Notes
- For a stronger rose flavor, increase the rose water in the cake batter to 1 1/2 tablespoons.
- Use high-quality rose water, as the flavor varies greatly between brands.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
- Prep Time: 30 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 210mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg