ROSE WATER CAKE

Rose Water Cake image

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.

Provided by peropheus

Categories Desserts Cakes Birthday Cake Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

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Ingredients

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

Steps:

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

Nutrition Facts : Calories 706.3 calories, Carbohydrate 90.8 g, Cholesterol 141.5 mg, Fat 37.1 g, Fiber 0.6 g, Protein 4.6 g, SaturatedFat 23 g, Sodium 206.5 mg, Sugar 71.5 g