Description
Rosewater Cake is a delightful treat that brings a unique flavor to your dessert table with its light, fluffy texture and fragrant essence of rosewater.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 4 large eggs
- ½ cup unsalted butter, softened
- 1 cup milk
- 2 teaspoons baking powder
- 2 tablespoons rosewater
- 1 cup powdered sugar (for frosting)
- 1 tablespoon additional rosewater (for frosting)
- Optional: Edible rose petals for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Gradually stir in the milk and rosewater until combined.
- In another bowl, whisk together the all-purpose flour and baking powder. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into two greased and floured 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and 1 tablespoon of rosewater until smooth. The frosting should be pourable but not too runny.
- Place one cooled cake layer on a serving plate. Spread the frosting over the top, then gently place the second cake layer on top. Repeat, then drizzle the remaining frosting over the cake, letting it drip slightly down the sides. Garnish with edible rose petals if desired.
Notes
- Store the cake in an airtight container at room temperature for up to three days.
- For longer storage, refrigerate or freeze the cake wrapped tightly in plastic wrap.
- To enhance the rose flavor, increase the amount of rosewater slightly, but be cautious not to overpower the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Rosewater Cake, Middle Eastern dessert, floral cake, special occasion cake