Go Back
–+ servings

Rose Cream Cake

Discover the magic of Rose Cream Cake, a sweet and floral delight with a delicate rose flavor and light, creamy texture. Perfect for special occasions and easy to make.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 320kcal
Cost: $15

Equipment

  • Three 6-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Wire cooling rack
  • Measuring cups and spoons
  • Spatula
  • Whisk

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup rose syrup
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • q.s. Fresh rose petals for garnish

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
  • In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk and rose syrup. Begin and end with dry ingredients.
  • Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 10 minutes then transfer to wire racks to cool completely.
  • In a chilled mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
  • Once cooled, stack the layers with whipped cream in between each layer. Frost the top and sides with remaining whipped cream, and garnish with fresh rose petals.

Notes

To enhance the rose flavor, add a few drops of rose water to the whipped cream before beating. If any ingredient is unavailable, consider substitutions: use cake flour for all-purpose flour, or coconut cream for heavy whipping cream. Store in the refrigerator for up to 3 days, or freeze without whipped cream for up to 2 months. Thaw in the fridge before serving. Always ensure all ingredients are at room temperature for better mixing and texture.

Nutrition

Calories: 320kcal | Carbohydrates: 40g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 22g | Vitamin A: 400IU | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!