Rose Gold Floral Cake

This Rose Gold Floral Cake is a stunning centerpiece dessert that combines a soft, moist vanilla cake with delicately flavored rosewater buttercream. Finished with elegant rose gold decorations and edible flowers, this cake is perfect for weddings, anniversaries, or any occasion where you want to impress your guests with both taste and beauty.

Why You’ll Love This Recipe

This cake offers more than just a beautiful presentation. The tender vanilla sponge pairs wonderfully with aromatic rosewater buttercream, creating a luxurious flavor profile. Its soft pink tones and shimmering rose gold accents make it a truly show-stopping dessert. Whether you’re celebrating a milestone or hosting a formal gathering, this cake is guaranteed to leave a lasting impression.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk

For the Rosewater Buttercream:

• Unsalted butter, softened
• Powdered sugar
• Rosewater
• Vanilla extract
• Milk or heavy cream

For the Decoration:

• White fondant
• Pink gel food coloring
• Edible rose gold luster dust
• Clear food-grade alcohol or lemon extract (for mixing with luster dust)
• Edible flowers (such as small roses or blossoms)

Directions

1. Prepare the cake layers
   Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
   In a bowl, whisk together the flour, baking powder, and salt.
   In a separate large bowl, cream the butter and sugar until light and fluffy.
   Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
   Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
   Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
2. Make the buttercream
   Beat the softened butter until smooth and creamy.
   Gradually add powdered sugar, followed by the rosewater and vanilla extract.
   Add milk or cream as needed to achieve a smooth, spreadable consistency.
3. Assemble the cake
   Place one cake layer on a serving plate or cake stand. Spread a layer of rosewater buttercream on top.
   Repeat with remaining layers, then apply a thin crumb coat around the entire cake.
   Chill briefly, then frost with the remaining buttercream for a smooth finish.
4. Decorate
   Tint white fondant with pink food coloring and roll out as desired.
   Mix edible luster dust with alcohol or lemon extract to form a metallic paint.
   Paint the fondant pieces and allow to dry.
   Decorate the cake with rose gold fondant pieces and garnish with edible flowers.

Servings and timing

• Servings: 12
• Prep time: 30 minutes
• Bake time: 25–30 minutes
• Assembly and decorating: Approximately 1 hour

Variations

• Add a layer of raspberry or strawberry jam between cake layers for extra flavor.
• Use almond or coconut extract in the cake for a different taste.
• Swap the rosewater for orange blossom water for a citrus-floral twist.
• Replace buttercream with whipped cream for a lighter texture.
• Use gold leaf instead of luster dust for a more luxurious look.

Storage/Reheating

• Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap unfrosted cake layers in plastic and freeze for up to 3 months. Thaw before assembling.
• Reheating: Not recommended for this cake, as reheating may affect the texture and decorations.

FAQs

What is rosewater and where can I get it?

Rosewater is a fragrant floral extract used in baking. It’s available at most grocery stores in the international or baking section.

Can I make this cake in advance?

Yes, you can bake the cake layers a day ahead and store them wrapped tightly. Assemble and decorate the day of serving for best freshness.

How do I apply edible luster dust?

Mix it with a small amount of alcohol or lemon extract and use a clean food-safe brush to paint it onto fondant or decorations.

Can I use store-bought fondant?

Absolutely. Store-bought fondant works well and saves time. Just color and shape it as needed.

Are all flowers safe to use on cakes?

No, only use flowers that are labeled as edible or food-safe. Avoid using flowers treated with pesticides.

What if I don’t like rosewater?

You can omit it or substitute with another extract like vanilla, almond, or orange blossom.

Can I color the buttercream instead of using fondant?

Yes, you can tint the buttercream pink and even mix in some shimmer dust for a similar effect.

Is this cake suitable for children?

Yes, just be cautious with the use of rosewater, as the floral flavor may not appeal to all children.

How do I transport this cake safely?

Use a cake carrier or sturdy box and keep it chilled before transport to maintain stability.

Can this be made gluten-free?

Yes, by using a gluten-free flour blend. Make sure all other ingredients are also gluten-free certified.

Conclusion

The Rose Gold Floral Cake is the perfect marriage of elegance and flavor. Its subtle rosewater notes and eye-catching metallic design make it a memorable dessert for any special occasion. Whether you’re baking for a celebration or simply want to create something beautiful, this recipe offers both style and substance.

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