Vanilla Rose Cake

The first time I made Vanilla Rose Cake, it felt so special. The soft pink touch and sweet smell filled the room. It looked pretty and tasted even better.

The mix of vanilla and rose is gentle and sweet. Every bite feels light, soft, and floral. It’s the kind of cake that makes any day feel fancy.

I love baking this cake for birthdays and tea time. It always makes people smile. And honestly, it’s easier than it looks.

So, let’s bake it together. I’ll guide you step by step. Soon, you’ll have your own Vanilla Rose Cake to enjoy.

Why You’ll Love This Recipe

• Delicately Floral: The subtle hint of rose balances beautifully with the rich vanilla flavor.
• Soft and Moist: The combination of cake flour and butter ensures a tender crumb.
• Perfect for Special Occasions: This cake is a showstopper for celebrations.
• Customizable: Adjust the level of rose flavor to your preference.
• Make-Ahead Friendly: Bake the cake layers in advance and frost when needed.

Required Kitchen Tools

To make this Vanilla Rose Cake, you’ll need:

• 9-inch round cake pans
• Mixing bowls
• Hand or stand mixer
• Whisk
• Measuring cups and spoons
• Sifter
• Parchment paper
• Spatula

Ingredients

For the Cake:

• 1 cup cake flour, sifted
• ¾ cup all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, cut into cubes, room temperature
• 2 large eggs, at room temperature
• ½ cup whole milk, at room temperature
• 1 teaspoon vanilla bean paste (or vanilla extract)
• ½ teaspoon rose powder (optional, but enhances the floral note)

For the Frosting:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 4 cups confectioners’ sugar, sifted
• 2-3 tablespoons milk
• 1 teaspoon pure vanilla extract
• ½ teaspoon rose powder (or more to taste)
• Pinch of salt

Variations for Vanilla Rose Cake

• Stronger Rose Flavor: Add ¼ teaspoon of rosewater to the cake batter and frosting.
• Lemon Twist: A teaspoon of lemon zest enhances the floral flavor.
• Berry Addition: Layer with raspberry or strawberry preserves for a fruity contrast.
• Vegan Adaptation: Use plant-based milk and vegan butter.

Step-by-Step Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, sift together cake flour, all-purpose flour, baking powder, salt, and rose powder. Set aside.

3. Cream the Butter and Sugar

Using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.

4. Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla bean paste.

5. Incorporate Dry and Wet Ingredients

With the mixer on low speed, alternate adding the dry ingredients and milk in three additions, starting and ending with the dry mixture. Do not overmix.

6. Bake the Cake

Divide the batter evenly between the cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the Rose-Vanilla Frosting

In a large mixing bowl, beat butter until creamy. Gradually add confectioners’ sugar, milk, vanilla extract, rose powder, and salt. Beat until smooth and fluffy.

8. Assemble and Frost

Once the cakes are completely cool, spread a generous layer of frosting on one layer. Place the second layer on top and frost the entire cake evenly.

Serving and Decoration

How to Serve Vanilla Rose Cake

This cake is best enjoyed at room temperature with a cup of tea or coffee.

Decoration Ideas

• Garnish with edible dried rose petals for an elegant finish.
• Pipe frosting into rosettes for a decorative touch.
• Dust with a light sprinkle of powdered sugar for a minimalist look.

Storing Vanilla Rose Cake

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days.
• Freezer: Wrap individual cake layers in plastic wrap and freeze for up to 3 months.

Nutrition (Per Serving)

Nutrient	Amount
Calories	350
Fat	18g
Carbohydrates	45g
Protein	3g
Sugar	32g

Conclusion

Vanilla Rose Cake is a dreamy, floral-infused dessert that’s perfect for any special occasion. Its soft, moist texture and fragrant flavors make it a favorite for those who love elegant bakes. Try this recipe today and experience the magic of vanilla and roses in every bite!

Vanilla Rose Cake FAQs

Can I use rosewater instead of rose powder?

Yes! Use ¼ teaspoon of rosewater for a subtle floral taste.

How do I make this cake gluten-free?

Substitute both flours with a 1:1 gluten-free baking blend.

Can I use regular vanilla extract instead of vanilla bean paste?

Yes, but vanilla bean paste enhances the flavor and appearance.

How can I enhance the color of the cake?

Add a drop of pink food coloring to give it a delicate blush.