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Perfect Rose Vanilla Layer Cake Recipe with Easy Luscious Buttercream Frosting

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A delicate rose vanilla layer cake with soft texture and subtly floral, creamy buttercream frosting. Perfect for special occasions and easy enough for weeknight baking.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour, sifted
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla bean paste (or vanilla extract)
  • 1 cup (240ml) whole milk, room temperature
  • 1 tsp rose water
  • For the Buttercream Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp heavy cream or whole milk
  • 1 tsp pure vanilla bean paste
  • ½ tsp rose water (optional)
  • Pinch of salt
  • Optional Garnishes:
  • Edible rose petals
  • Fresh raspberries or strawberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment paper.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Cream softened butter and granulated sugar with a mixer on medium speed for 4-5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla bean paste.
  5. Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in rose water with a spatula. Taste batter and adjust rose water if needed, carefully.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. For the buttercream, beat softened butter on medium speed until creamy (about 2 minutes). Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  11. Add heavy cream, vanilla bean paste, rose water, and a pinch of salt. Beat on high for 3-4 minutes until fluffy and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  12. Place one cake layer on serving plate. Spread a generous layer of buttercream on top. Place second layer over it and frost top and sides with remaining buttercream.
  13. Optional: Decorate with edible rose petals or fresh berries.
  14. If kitchen is warm, chill frosted cake in fridge for 15 minutes before serving to firm up buttercream.

Notes

Bring all ingredients to room temperature before starting. Measure flour by spooning into cup and leveling with a knife. Avoid overmixing after adding flour. Adjust rose water carefully to avoid bitterness. Sift powdered sugar for smooth frosting. Chill cake layers if crumbly before frosting. Store cake covered in refrigerator for up to 4 days. Freeze layers wrapped tightly for up to 3 months.

Nutrition

Keywords: rose vanilla cake, layer cake, buttercream frosting, floral cake, easy cake recipe, special occasion cake, homemade cake

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