Why You’ll Love Rose Water Vanilla Layer Cake Recipe
I like this recipe because it balances classic vanilla flavor with a subtle, fragrant twist. I enjoy how tender the cake layers turn out and how smooth and creamy the buttercream is. It’s perfect for celebrations, special occasions, or anytime I want to bake something that looks as beautiful as it tastes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
VANILLA CAKE 3/4 cup (168g) unsalted butter, room temperature 1 1/2 cups (310g) sugar 3/4 cup (173g) sour cream, room temperature 1 tbsp vanilla extract 6 large egg whites, room temperature 2 1/2 cups (325g) all purpose flour 4 tsp baking powder ½ tsp salt 3/4 cup (180ml) milk, room temperature 1/4 cup (60ml) water, room temperature
ROSE WATER BUTTERCREAM 1 1/2 cups (336g) salted butter 1 1/4 cups (237g) shortening 10 1/2 cups (1208g) powdered sugar 1 tbsp rose water 1 tsp vanilla extract 5–6 tbsp water or milk Ivory icing color Pink icing color White Sparkling Sugar
Directions
I start by preparing three 8-inch cake pans with parchment paper circles in the bottom and greasing the sides, then I preheat the oven to 350°F. In a large bowl, I cream the butter and sugar together for about 3 to 4 minutes until light and fluffy. I mix in the sour cream and vanilla extract until fully combined. I add the egg whites in two batches, mixing well after each addition and scraping down the bowl as needed. In a separate bowl, I combine the dry ingredients, and in another container I mix the milk and water. I add half of the dry ingredients to the batter, then the milk mixture, and finally the remaining dry ingredients, mixing well after each addition. I divide the batter evenly between the pans and bake for 21 to 23 minutes, until a toothpick comes out with a few moist crumbs. I let the cakes cool briefly, then transfer them to wire racks to cool completely.
To make the buttercream, I beat the butter and shortening until smooth. I slowly mix in half of the powdered sugar, followed by the rose water, vanilla, and some of the liquid. I add the remaining powdered sugar and continue mixing until smooth and fluffy, adjusting the liquid as needed. I tint the frosting with ivory icing color.
To assemble, I level the cake layers and place one layer on a serving plate. I spread about one cup of frosting on top, add the second layer, and repeat. I place the final layer on top and frost the outside of the cake. I tint some of the remaining frosting pink and use it to create a soft watercolor effect and pipe rosettes around the top. I finish by sprinkling the cake with sparkling sugar.
Servings and Timing
I usually get about 12 to 14 slices from this cake. Prep time takes around 45 minutes, baking takes about 23 minutes, and the total time comes to roughly 1 hour and 8 minutes, not including decorating time.
Variations
I sometimes reduce the rose water slightly for a milder floral flavor. When I want extra richness, I add a thin layer of jam between the cake layers. I also enjoy decorating this cake with edible rose petals instead of sparkling sugar.
Storage/Reheating
I store this cake covered in the refrigerator for up to four days. Before serving, I let it sit at room temperature for about 20 minutes so the cake and frosting soften nicely. I don’t reheat this cake.
FAQs
Does rose water taste strong?
I find it delicate and floral when used in the right amount, not overpowering.
Can I make the cake layers ahead of time?
I often bake the layers a day ahead and wrap them tightly until ready to frost.
Can I skip the food coloring?
I can leave it out entirely and keep the frosting a natural color.
What does sour cream do in the cake?
I find it keeps the cake moist and tender.
Can I use whole eggs instead of egg whites?
I prefer egg whites for a lighter crumb, but whole eggs will work with a richer texture.
Is shortening necessary in the frosting?
I like it for stability, but I can use all butter if preferred.
Can I freeze this cake?
I freeze the unfrosted cake layers and decorate after thawing.
How do I keep the cake layers even?
I weigh the batter before dividing it between pans.
Is this cake very sweet?
I find it sweet but balanced by the vanilla and floral notes.
What occasions is this cake best for?
I love serving it at weddings, showers, birthdays, and elegant gatherings.
Conclusion
I keep this Rose Water Vanilla Layer Cake in my baking collection because it’s soft, fragrant, and beautifully refined. With its fluffy vanilla layers and delicate rose buttercream, it’s a dessert I always enjoy making and sharing.
A luxurious amaretto cheesecake with a crisp vanilla wafer crust, rich almond-scented cheesecake filling, and a light, fluffy amaretto mousse finished with crunchy sliced almonds.
Ingredients
Vanilla Wafer Crust
2¼ cups vanilla wafer crumbs
10 tbsp salted butter, melted
3 tbsp granulated sugar
Amaretto Cheesecake Filling
24 oz cream cheese, room temperature
1 cup granulated sugar
3 tbsp all-purpose flour
1 cup sour cream
1 tsp almond extract
5 tbsp amaretto liqueur
4 large eggs, room temperature
Amaretto Mousse
1 cup + 2 tbsp heavy whipping cream, cold
5 tbsp powdered sugar
3 tbsp amaretto liqueur
¼ tsp almond extract
6 oz cream cheese, room temperature
Sliced almonds, for topping
Instructions
Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
Mix vanilla wafer crumbs, melted butter, and sugar. Press into the bottom and up the sides of the pan. Bake for 10 minutes, then cool. Wrap pan exterior in foil.
Reduce oven temperature to 300°F.
Beat cream cheese, sugar, and flour on low speed until smooth.
Add sour cream, almond extract, and amaretto. Mix until combined.
Add eggs one at a time, mixing gently after each addition.
Pour filling into crust. Place pan in a larger pan and add warm water halfway up the sides.
Bake for about 1 hour 15 minutes, until edges are set and center slightly jiggles.
Turn oven off and let cheesecake sit for 30 minutes with door closed, then crack door for another 20–30 minutes.
Refrigerate cheesecake for at least 5–6 hours or overnight.
For the mousse, whip heavy cream, powdered sugar, amaretto, and almond extract to stiff peaks.
Beat cream cheese until smooth, then gently fold in whipped cream.
Remove cheesecake from pan, spread mousse on top, pipe around edges, and garnish with sliced almonds.
Notes
Always mix cheesecake batter on low speed to avoid air bubbles.
A water bath prevents cracks and ensures a creamy texture.
