aka The Best Cake I’ve ever made (just in time for Valentine’s Day)!
As of right now, my newest discovery happens to be my favorite ingredient: rose water. Though I’ve only made a couple things with this magical extract, it’s a great addition to simple recipes if you want to change things up a little. It also happens to be the case that roses are a natural aphrodisiac, hence the V-day theme. I derived this recipe from a simple white cake I found on Pinterest, so I do not take credit for the original, but I did switch it up quite a bit.
The cake is three 8-inch layers filled and frosted with a pink vanilla buttercream. If you want to pipe rosettes, my recommendation is to use a wide-star tip and start from the center of each rose, swirling out.
Make the Cake
- 2 sticks softened butter
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 egg whites, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 cups of milk, room temperature
- 1 tsp. vanilla extract
- 1 tsp. rose water
- Butter and flour 3 8-inch cake pans. Preheat the oven to 350.
- In a large bowl, cream together the butter and shortening. Add the sugar one cup at a time and beat until light and fluffy. Add the egg whites gradually and beat until incorporated. In a small bowl, whisk together the milk and vanilla and rose extracts.
- In another bowl, whisk together the flour and baking powder.
- Alternate adding the dry and wet ingredients into the egg mixture, beginning and ending with the dry ingredients.
- Bake for about 25-30 minutes until the cake is golden and a knife inserted comes out clean.
Pink Vanilla Buttercream: Beat together 2 sticks of softened with 1 lb of powdered sugar. Slowly add room temperature milk, one tablespoon at a time, until the frosting comes together. Beat until fluffy and fold in a drop of pink food dye.
Enjoy! <3, B