Rose Milk Layer Cake

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Description:
This Rose Milk Layer Cake is a fragrant and delicate dessert infused with the floral essence of rose and the richness of milk. Each layer of soft, moist cake is enhanced with a subtle rose flavor and complemented by a creamy rose-infused frosting. This cake is perfect for celebrations, weddings, or any occasion that calls for something elegant and unique.

Ingredients:

For the Cake:

  • All-purpose flour: 2 ½ cups (300 g)
  • Baking powder: 2 tsp
  • Salt: ¼ tsp
  • Unsalted butter (softened): ¾ cup (170 g)
  • Granulated sugar: 1 ½ cups (300 g)
  • Eggs: 3 large
  • Rose water: 2 tsp
  • Vanilla extract: 1 tsp
  • Whole milk: 1 cup (240 ml)
  • Pink food coloring: 1-2 drops (optional)

For the Rose Milk Frosting:

  • Unsalted butter (softened): 1 cup (225 g)
  • Powdered sugar: 3 ½ cups (400 g)
  • Whole milk: 3 tbsp
  • Rose water: 2 tsp
  • Vanilla extract: 1 tsp
  • Pink food coloring: 1-2 drops (optional)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. Prepare the dry ingredients:
    In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar:
    In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add eggs and flavorings:
    Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the rose water, vanilla extract, and optional pink food coloring.
  5. Alternate dry ingredients and milk:
    Gradually add the flour mixture to the creamed butter mixture, alternating with the milk. Start and end with the flour, mixing just until combined.
  6. Bake the cakes:
    Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  7. Make the frosting:
    In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Add the rose water, vanilla extract, milk, and optional food coloring. Beat until the frosting is light and fluffy.
  8. Assemble the cake:
    Place one cake layer on a serving plate or cake stand. Spread a layer of rose milk frosting on top. Place the second cake layer on top and frost the entire cake, smoothing the sides and top. Add any additional decorative piping or sprinkles if desired.
  9. Chill and serve:
    Let the cake chill for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.

Tips for Success:

  • Rose water strength: Adjust the amount of rose water according to your preference, but be careful as it can be overpowering if too much is added.
  • Soft cake: Be sure not to overmix the batter to avoid a dense cake. Mix just until combined for a light, fluffy texture.
  • Decorations: Top with edible rose petals or delicate sprinkles for an extra touch of elegance.

Recommendations:

  • Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
  • Serving suggestions: This cake pairs beautifully with a cup of floral tea, such as jasmine or chamomile.

Nutrition (per slice, approx. based on 12 servings):

  • Calories: 450
  • Protein: 4 g
  • Fat: 24 g
  • Carbohydrates: 58 g
  • Fiber: 1 g
  • Sugar: 45 g
  • Sodium: 200 mg

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