Rose Water Cake with Rose Water Frosting

This Rose Water Cake is a delicately flavored, light, and airy cake that beautifully infuses the subtle floral essence of rose water into both the cake and frosting. The result is a fragrant, elegant dessert that’s perfect for special occasions like weddings, tea parties, or any celebration where you want to add a touch of sophistication.

Ingredients

For the Cake:

• 2 ½ cups (300g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 cup (240ml) unsalted butter, softened
• 4 large eggs, room temperature
• 1 cup (240ml) whole milk, room temperature
• 3 tbsp rose water
• 1 tsp vanilla extract
• Zest of 1 lemon (optional, for extra flavor)

For the Rose Water Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2 tbsp rose water (adjust to taste)
• 1 tsp vanilla extract
• A pinch of salt
• Optional: Edible rose petals for decoration

Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate large bowl, cream the softened butter with the sugar using an electric mixer on medium speed until light and fluffy, about 3–5 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the rose water, vanilla extract, and lemon zest (if using).
6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
7. Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
8. Bake for 25–30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Rose Water Frosting

1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, until the frosting is light and fluffy.
3. Stir in the rose water, vanilla extract, and a pinch of salt, mixing until fully incorporated. Adjust the amount of rose water to your taste preference if you like a stronger floral flavor.
4. If the frosting is too thick, add a little milk (a teaspoon at a time) until you achieve the desired consistency.

Step 3: Assemble the Cake

1. Once the cakes are completely cooled, place the first layer of cake on a cake stand or serving platter.
2. Spread a generous layer of rose water frosting over the top of the first layer.
3. Place the second cake layer on top and frost the entire cake with the remaining frosting.
4. Use an offset spatula to spread the frosting evenly on the sides and top.
5. Optional: Garnish with edible rose petals for an elegant touch or additional rosewater drizzles.

Tips for Success:

• Rose Water: Make sure to use culinary-grade rose water, as some rose water products are intended for cosmetic use and are not safe for consumption.
• Frosting Consistency: If you prefer a lighter frosting, you can substitute some of the cream cheese with whipped heavy cream for a fluffier texture.
• Flavor Adjustment: Rose water can vary in strength, so start with a smaller amount and taste the frosting before adding more. You can always increase it if you want a stronger floral flavor.
• Storage: This cake can be stored in an airtight container in the refrigerator for up to 3-4 days.

This Rose Water Cake with its delicate floral flavor and creamy frosting is a perfect treat for anyone who loves sophisticated, fragrant desserts!  Would you like tips on pairing this cake with a beverage or other complementary desserts?