Rose Flower Cake
A delicate, fragrant cake infused with rose flavor, topped with a creamy rose frosting and decorated with fresh rose petals. Perfect for a special occasion or a lovely afternoon treat.
- Total time
- 50 min
- Servings
- 8
- Calories
- 380
- Protein
- 5g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- ½ cup butter
- 2 large eggs
- ¾ cup milk
- 1.5 tsp baking powder
- 2 tbsp rose water
- 1 cup heavy cream
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
In a large bowl, cream together the 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Beat in the 2 eggs one at a time, then stir in 1 tbsp of the rose water.
- 3
In a separate bowl, whisk the 1.5 cups flour with 1.5 tsp baking powder. Add the flour mixture to the butter mixture alternately with the 3/4 cup milk, starting and ending with flour. Mix until just combined.
- 4
Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
- 5
For the frosting, whip the 1 cup heavy cream with the remaining 1 tbsp rose water until stiff peaks form, about 3-4 minutes.
- 6
Spread the rose cream over the cooled cake. Garnish with fresh rose petals and green leaves if desired. Slice and serve.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- electric mixer
- wire rack
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