Welcome to the delightful world of baking with this Raspberry Rosewater Delight cake! This recipe brings together the sweet, tangy flavors of raspberries and the delicate floral notes of rosewater, creating a cake that's both elegant and irresistible. Perfect for special occasions or simply treating yourself to a bit of luxury.
Let's break down what makes this cake a standout. First, there's all-purpose flour, which provides structure. The granulated sugar sweetens the cake, while unsalted butter gives it a rich, creamy texture. The whole milk contributes to a moist crumb, and eggs bind everything together. The magic begins with rosewater, infusing the cake with its distinctive floral aroma. Fresh raspberries and raspberry preserves bring a burst of fruity goodness. The baking powder ensures it rises beautifully. For the buttercream, powdered sugar and unsalted butter create a light, fluffy frosting, with heavy cream adding smoothness. A touch more rosewater and vanilla extract perfect the flavor.
This cake pairs wonderfully with a light herbal tea, complementing the rosewater's floral notes. For a more decadent experience, serve with a scoop of vanilla bean ice cream on the side. If you’re hosting a brunch, consider pairing it with a mimosa for a touch of elegance.
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans; this ensures your cake releases easily once baked. In a large bowl, cream together the softened butter and granulated sugar until the mixture turns light and fluffy. It's a good idea to do this with an electric mixer if you have one, as it makes the process quicker.
Next, add the eggs one at a time, beating well after each addition. This helps incorporate air into the batter, giving your cake a nice lift. Stir in the vanilla extract and rosewater, letting those aromatic notes blend in. In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with the milk. This alternating method keeps the batter smooth and prevents it from becoming too thick.
Once your batter is ready, divide it evenly between the prepared pans and smooth the tops with a spatula. Place them in the oven and bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
For the raspberry filling, mash the fresh raspberries and mix them with the raspberry preserves. This creates a sweet and tangy layer that pairs beautifully with the rose-scented cake. Now, for the buttercream, beat the softened butter until creamy, then gradually add powdered sugar. Mix in the rosewater and heavy cream, beating until the frosting is light and fluffy.
To assemble the cake, place one layer on a serving platter and spread it with the raspberry filling. Layer the second cake on top, then cover the entire cake with the rose-scented buttercream. Decorate as you wish — fresh raspberries or edible rose petals make lovely garnishes!
Share