Description
This Rose Gold Floral Cake is a luxurious centerpiece designed to impress — featuring soft vanilla sponge layers, silky rosewater buttercream, and a shimmering rose gold finish adorned with delicate edible flowers. Elegant, fragrant, and perfect for spring celebrations or special occasions.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- For the Rosewater Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1–2 tbsp rosewater (adjust to taste)
- 1–2 tbsp milk or cream (as needed)
- Pinch of salt
- Optional: drop of blush pink food coloring
- For Decoration:
- Edible gold or rose gold leaf
- Edible dried or fresh flowers (like mini roses, pansies, chamomile)
- Optional: pearl sprinkles, gold dust, or metallic drip
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 6-inch or two 8-inch cake pans.
- In a bowl, sift together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk to the batter, mixing until just combined.
- Pour into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- For the buttercream: Beat butter until creamy, then slowly add powdered sugar. Mix in rosewater, milk, and a drop of color. Beat until light and fluffy.
- Stack and frost the cake layers. Smooth the sides and top.
- Apply edible rose gold leaf around the cake and decorate with edible flowers for a stunning finish.
Notes
- Use gel food coloring for a soft blush tone without thinning the frosting.
- You can substitute rosewater with orange blossom water or vanilla for a different floral hint.
- Store in the fridge for up to 4 days — bring to room temperature before serving.
Nutrition
- Calories: 430
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 90mg
