Rose Water Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 706 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch cake pan.

Step 2

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.

Step 3

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.

Step 4

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.