Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 tsp baking powder
- 1½ cups (190g) all-purpose flour, sifted
- ¼ tsp salt
- ½ cup (120ml) whole milk, room temperature
- For filling: ¾ cup (170g) powdered sugar, ½ cup (115g) butter, 1 tsp vanilla, 1 tbsp rose water
- For garnish: powdered sugar, edible rose petals, candied violets
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
- Beat butter and sugar until light and fluffy, ~5 minutes. Add eggs one at a time, beating well after each. Mix in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.
- Divide batter evenly between pans. Bake 20–22 minutes, or until golden and a toothpick comes out clean.
- Cool cakes in pans 10 minutes, then transfer to wire racks to cool completely.
- Beat filling ingredients until smooth and fluffy. Spread between layers and pipe piped rosettes on top.
- Sift powdered sugar over top. Garnish with rose petals and candied violets.
Notes
- Ensure all ingredients are room temperature to prevent curdling.
- For a more authentic flavor, infuse the milk with dried lavender or orange zest before adding.
- This cake is delicate—store refrigerated and bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Method: Baking
- Cuisine: British
- Diet: vegetarian (no explicit gelatin)
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 320 Kcal
- Sugar: 24g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
