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Rose Water Cake
Rose Water Cake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
80 minutes
Rose water cake with sweet buttercream frosting - ideal for spring garden parties.
Ingredients:
  • 1 cup white sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 1.75 teaspoons baking powder
  • 0.25 cup half-and-half
  • 0.25 cup rose water
  • 2 drops red food coloring, or as desired
  • 3 cups confectioners' sugar
  • 1 cup unsalted butter, softened
  • 1 tablespoon half-and-half, or more as needed
  • 1.5 teaspoons vanilla extract
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then grease and flour a 9-inch cake pan for baking.
  • In a bowl, use an electric mixer to blend sugar and butter until creamy. Mix in eggs one at a time, then add vanilla extract. In a separate bowl, combine flour, baking powder, and salt, and then add to the mixture. Blend well. Stir in half-and-half and rose water, and mix in a few drops of food coloring for desired color. Pour the batter into the prepared pan.
  • Bake in the oven until a toothpick comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes, then run a knife around the edges. Carefully invert onto a serving plate or cooling rack and let cool for about 30 minutes.
  • Allow the cake to cool, then use an electric mixer to blend confectioners' sugar and butter on low speed, gradually increasing to medium for approximately 3 minutes. Mix in half-and-half and vanilla extract for an additional minute. Adjust consistency by adding more half-and-half if needed. Frost the cooled cake.

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