By Molly Yeh, My Name Is Yeh
Here's a rosewater cake that's got the body of a vanilla cardamom cake but the sparkle and shimmer that only a drop of rosewater can add:
Rose Rose Cake:
makes one 9 x 13" cake
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Ingredients
For the cake:
- 1 3/4 c sugar
- 2 1/2 c all-purpose flour
- 1 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp ground cardamom
- 2 large eggs
- 1 c buttermilk
- 1/2 c flavorless oil, like canola
- 1 tb vanilla extract
- 1/2 tsp rosewater
- 1/2 tsp almond extract
- 3/4 c water
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For the frosting:
- 1 c unsalted butter, softened
- 3 c powdered sugar
- 2 tsp vanilla extract
- a couple of drops of rosewater
- a pinch of kosher salt
- 2 tb heavy cream
For the cake:
- preheat the oven to 350ºf. line a 9 x 13" baking pan with parchment and set aside.
- in a large bowl, whisk together the sugar, flour, salt, baking soda, baking powder, and cardamom. in a separate bowl, mix together the eggs, buttermilk, oil, vanilla extract, rosewater, almond extract, and water.
- whisk the wet ingredients into the dry ingredients. pour batter into the prepared cake pan and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 35 minutes.
- let the cake cool in the pan before frosting.
For the frosting:
in the bowl of a stand mixer fitted with a paddle attachment, add the butter, powdered sugar, vanilla, rosewater, and salt and mix until combined. mix in the heavy cream.
Frost as desired!
