Description
A delightful dessert combining rose syrup with soft layers of cake and fluffy whipped cream, perfect for special occasions.
Ingredients
Scale
- 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
- Fresh rose petals for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
- Cream together butter and sugar in a large mixing bowl until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with milk and rose syrup, beginning and ending with dry ingredients.
- Divide the batter evenly among the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a chilled mixing bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of whipped cream over the top. Repeat with remaining layers.
- Frost the top and sides of the cake with remaining whipped cream and garnish with fresh rose petals.
Notes
Store in an airtight container in the refrigerator; will stay fresh for up to 3 days. Can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, rose, dessert, layer cake, special occasion