Description
Raspberry Rose Water Cake is a delicately flavored dessert that combines the subtle floral notes of rose water with the sweet-tart burst of raspberries. This soft, moist cake is layered with fluffy rose-scented buttercream and fresh berries, making it a stunning choice for spring and summer celebrations, bridal showers, or romantic occasions.
Ingredients
Units
Scale
- For the Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon rose water
- 1 cup buttermilk
- 1/2 cup fresh raspberries (folded into batter)
- For the Rose Water Buttercream
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1–2 tablespoons milk or cream
- 1 teaspoon rose water
- A drop of pink food coloring (optional)
- For Decoration
- Fresh raspberries
- Edible rose petals or dried rosebuds
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla and rose water.
- Alternate adding flour mixture and buttermilk, beginning and ending with dry ingredients.
- Gently fold in raspberries.
- Divide batter between pans and bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the buttercream, beat butter until creamy. Gradually add powdered sugar, then rose water and milk until desired consistency is reached.
- Frost cooled cakes and decorate with raspberries, rose petals, and optional dusting of powdered sugar.
Notes
- Use rose water sparingly—it has a strong flavor
- Keep cake chilled until ready to serve, especially in warm weather
- Add lemon zest to the batter for a citrusy contrast
Nutrition
- Calories: 430
- Sugar: 36g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
