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Dreamy Rose Petal Birthday Cake with Rosewater Buttercream

rose petal birthday cake - featured image
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A floral, tender crumb cake infused with rose petals and rosewater, topped with a silky rosewater buttercream. Perfect for celebrations, this cake is elegant, balanced, and surprisingly simple to make.

Ingredients

Scale
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • ¼ cup dried edible rose petals, finely ground
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon rosewater
  • Pink gel food coloring (optional)
  • 1 ½ cups unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 2 teaspoons rosewater (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt
  • Pink or rose gel food coloring (optional, for buttercream)
  • ¼ cup dried edible rose petals (for decoration)
  • Fresh rose petals (optional, for decoration)
  • Gold or pink sprinkles (optional, for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment, and grease parchment.
  2. Make rose sugar: In a spice grinder or food processor, pulse 2 cups granulated sugar with ¼ cup dried rose petals until finely ground (about 30 seconds).
  3. Whisk dry ingredients: In a medium bowl, whisk together 3 cups flour, 2 ½ tsp baking powder, ½ tsp baking soda, and 1 tsp salt.
  4. Cream butter and rose sugar: In a stand mixer with paddle attachment, beat 1 cup softened butter and rose sugar on medium speed until light and fluffy (3-4 minutes). Scrape bowl halfway.
  5. Add eggs one at a time, beating well after each. Add 2 tsp vanilla and 1 tbsp rosewater; beat until combined.
  6. With mixer on low, add flour mixture in three additions, alternating with buttermilk in two additions, starting and ending with flour. Mix just until combined. Add food coloring if desired.
  7. Divide batter evenly among pans (about 1 ⅓ cups each). Bake 22-28 minutes, rotating halfway, until toothpick comes out clean. Cool in pans 10 minutes, then invert onto wire racks to cool completely.
  8. Make buttercream: In clean mixer bowl, beat 1 ½ cups softened butter on medium speed until smooth and pale (2-3 minutes).
  9. Gradually add 4 cups sifted powdered sugar, ½ cup at a time, beating on medium after each addition.
  10. Add 3 tbsp heavy cream, 2 tsp rosewater, 1 tsp vanilla, and a pinch of salt. Beat on medium-high 3-4 minutes until light and fluffy. Add food coloring if desired.
  11. Assemble cake: Place one layer on serving plate. Spread about ¾ cup buttercream evenly. Repeat with second layer and another ¾ cup buttercream. Top with third layer, flat side up.
  12. Apply a thin crumb coat over entire cake. Refrigerate 20 minutes until firm.
  13. Frost with remaining buttercream. Press dried rose petals onto bottom edge or scatter on top. Add fresh petals or sprinkles if desired.
  14. Refrigerate at least 30 minutes before slicing. Remove from fridge 15 minutes before serving.

Notes

Room temperature ingredients are crucial. Chill cake layers before frosting for best results. Rosewater flavor mellows as the cake sits; day-old cake is even better. For dairy-free, use vegan butter and coconut milk. For gluten-free, use 1-to-1 gluten-free flour blend.

Nutrition

Keywords: rose cake, rosewater buttercream, birthday cake, floral cake, rose petal cake, celebration cake

Find it online: https://novanosh.com/dreamy-rose-petal-birthday-cake-with-rosewater-buttercream/