ROSE WATER CAKE

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Not your standard white cake. Chances are no one will have tried something quite like this before! It's fantastically moist, sweetly subtle, and altogether different. Perfect for a garden party, or spring wedding.

Provided by peropheus

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

1 cup white sugar
½ cup unsalted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
¼ cup half-and-half
¼ cup rose water
2 drops red food coloring, or as desired
3 cups confectioners' sugar
1 cup unsalted butter, softened
1 tablespoon half-and-half, or more as needed
1 ½ teaspoons vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.
  • Cream sugar and butter for cake together in a bowl with an electric mixer. Beat in eggs, one at a time, then stir in vanilla extract. Combine flour, baking powder, and salt separately, then add to mix, and cream together. Stir in half-and-half and rose water. Add a few drops of food coloring to turn pinkish (or whatever color you want). Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cake cools, beat confectioners' sugar and butter with an electric mixer on low speed, then increase speed to medium for about 3 minutes. Add half-and-half and vanilla extract and beat for 1 minute more. Add more half-and-half if frosting is too thick. Frost cooled cake.

Nutrition Facts : Calories 706.3 calories, Carbohydrate 90.8 g, Cholesterol 141.5 mg, Fat 37.1 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 23 g, Sodium 206.5 mg, Sugar 71.5 g

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