White Rose Cake with Pink Vanilla Buttercream

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.

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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
  1. Butter and flour 3 8-inch cake pans. Preheat the oven to 350.
  2. 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.
  3. In another bowl, whisk together the flour and baking powder.
  4. Alternate adding the dry and wet ingredients into the egg mixture, beginning and ending with the dry ingredients.
  5. 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

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