Easy Rose Cake

My mum is more of a practical woman than a sentimental one. I mean, she’d still graciously thank you if you gave her flowers, but I know secretly she’d be thinking, “Oh, what a waste, they’ll just wither away!” But food is a whole different story. My mum will never pay for a luxury handbag, but if a good meal costs the same, she wouldn’t bat an eyelid at the bill.

Rose Cake

So instead of a soppy handmade card or a bouquet of flowers, I make a cake for my mum every Mother’s Day. This year’s Mother’s Day cake is a floral, rose-flavoured sponge cake simply decorated with rose buttercream icing.

My mum doesn’t have a huge sweet-tooth, which is why I kept the icing to a minimum. (If you want to ice the entire cake, just make double the amount of icing.) I’ve also halved the recipe and made a tiny 5-inch cake, but the recipe is for a full-sized 7-inch cake.

 

INGREDIENTS
  • 125g unsalted butter, softened
  • 200g caster sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp rose water
  • 2 eggs
  • 210g all-purpose flour
  • 1 tsp baking powder
  • 3/4 cup milk

For the rose icing:

  • 100g unsalted butter, softened
  • 200g icing sugar, sifted
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tsp rose water
  • About 1 tbsp milk (to thin the icing)
DIRECTIONS

Step 1: Preheat your oven to 175°C (350°F). Grease and line two 7-inch round cake tins.

Step 2: Cream the butter, sugar and salt together until light and fluffy. Beat in the eggs, vanilla and rose water. Sift in the flour and baking powder, add the milk, and mix everything together until combined. Divide the batter equally between the two tins and bake for 40 minutes. Cool to room temperature before icing.

Step 3: To make the rose icing, beat the butter until fluffy and pale. Add in the icing sugar, salt, vanilla, and rose water, and beat everything together. Mix in enough milk to thin the icing to a spreadable consistency.

Step 4: To assemble the cake, simply put one cake layer on your serving board or platter and spread about 1/4 of the icing on top. I spread a layer of halved raspberries because their tartness can help offset the sweet buttercream, and they also act as “bracing” so that the weight of the top layer doesn’t squish the icing out from the middle.

Raspberry filling

Spread some more icing over the raspberries before placing your second cake layer over top. Decorate the top of the cake as you wish. I simply piped small flowers (using a open star tip) all over the top and around the gap in the middle.

 

This cake is not only scented with roses, it is also extremely light and fluffy. And way more delicious (and cheaper) than a dozen roses.

 



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