On my last trip to the Mediterranean, I fell in love with floral flavors. Rose, lavender, violet... *sigh* I maintain that the floral gelato I had in Nice was the best thing I've ever tasted. This has resulted in somewhat of a white rabbit situation in which I have spent the last 13 months stateside trying to find treats of similar flavors. Apart from a rose macaron from Ladurée when I visited a friend in New York last April, I have been utterly unsuccessful. So, for my birthday I was dead set on remedying my rose affliction.
After months scouring the internet and shying away at the prices, I managed to track down rose water and rose essence both at a local 'world market' shop. To my delight, the two bottles together cost me less than $3.00! Once I had my main ingredients, the rest was pretty straight forward. Here's the recipe I came up with:
White Rose Cake with Rose Buttercream
For a 3-layer round cake
- 5 cups cake flour, sifted
- 3 tsp baking powder
- 1 1/2 tsp salt
- 6 large cage-free eggs
- 2 1/4 cups milk
- 2 tsp almond or vanilla extract
- 2 tsp rose essence
- 1 1/2 cups (3 sticks) butter, room temperature
- 3 cups sugar
For the buttercream frosting
- 1 cup (2 sticks) butter, room temperature
- 3 tsp rose water
- 4 cups confectioners sugar
- 4 Tbs milk
- 2 drops pink food coloring
Preheat oven to 350 degrees Fahrenheit and prepare cake pans by coating with shortening and flour.
Sift flour, baking powder and salt in a medium-sized bowl. In a large bowl, blend butter until smooth and gradually add sugar. Once combined, mix in eggs. Alternate between adding dry ingredients and milk to butter mixture until smooth. Finally, add flavor extracts.
Fill prepared cake pans 2/3 with cake batter, leaving room to rise. Remember, this recipe makes 3 layers.
Bake for 35 minutes. Do your dishes, clean the counters, have a drink. Remove cakes from oven and let sit for approximately 10 minutes before removing from pans and placing on cooling rack. Do not frost cake until completely cool.
For the frosting, blend butter on high speed until whipped in texture. Then, gradually blend in confectioners sugar. Once frosting reaches desired smooth consistency, add in milk and rose water. Finally, add just a couple drops of food coloring to give your cake a nice rosy blush.
Assemble your cake with the icing and decorate to your preference. Enjoy the rosy deliciousness 🙂