White Wedding Cake with Roses

A White Rose Cake for Spring by FamilySpice.com

White Wedding Cake with Roses

This elegant two-layer white wedding cake is infused with delicate rosewater and baked with edible rose petals for a light, floral flavor. Finished with a soft, creamy frosting and more rose petals on top, this stunning cake perfect for a small wedding, spring gathering, or any special occasion.

Course Cakes

Cuisine Persian

Keyword persian love cake, rose cake, white rose cake

Prep Time 45

Cook Time 40

Total Time 1 25

Servings

Calories 657kcal

Author Laura Bashar | Family Spice

Ingredients

Cake Ingredients

2 ½ cup all-purpose flour
2 teaspoon baking powder
½ teaspoon ground cardamom
½ teaspoon sea salt
6 egg whites
1 cup vegetable oil
2 tablespoon vegetable oil
1 ¾ cup granulated sugar
1 cup milk
2 TBS rosewater
½ teaspoon vanilla extract
¼ cup fresh rose petals finely chopped

Frosting Ingredients

12 oz cream cheese softened
¾ cup granulated sugar
1 tablespoon rosewater
1 ½ cup heavy cream

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Instructions

Bake the cake.

Preheat oven to 350ºF. Coat 2 8-inch round cake pans with non-stick spray and line the bottom of each pan with parchment paper.
In a medium-sized bowl, whisk together flour, baking powder, cardamom and salt. If using crushed dried roses, you can mix them in here. If using fresh roses, you will add them later.
Beat oil and sugar at medium speed with a hand-held mixer light and fluffy.
Mix in milk, rosewater and vanilla.
In two batches, add flour mixture and whisk until just combined. Do not over mix.
If using fresh roses, gently mix in ¼ cup rose petals. You do not want to damage them from aggressive mixing. If using dried rose petals, you should have added them in step 2. If not, add them now and mix until incorporated.
Clean your beaters then whip the egg whites at medium speed until stiff peaks form. Gently fold egg whites into the cake batter.
Divide batter evenly into the 2 prepared cake pans and bake until golden, about 35-40 minutes, or until a wooden pick inserted in center comes out clean.
Let the cakes cool in the pan for 10 minutes. Gently remove them from the pans and place the cakes on a cooling rack and let it cool completely before frosting.

Make the frosting

In a medium-sized bowl whisk cream cheese, sugar and rosewater until smooth.
In a separate bowl, using a clean mixer, whisk heavy cream until stiff peaks are formed, about 5 minutes.
Using a rubber spatula, gently fold in ¼ of the whipped cream into the cream cheese mixture until incorporated. Fold in the remaining whipped cream.
Add a schmear of frosting in the center of your cake stand and place one cake layer over it. Level the top with a serrated knife.
Place a large scoop of frosting and evenly spread over the top of the cake.
Using a serrated knife, level off your second cake layer. Invert cake and place cut side down over the bottom frosted cake. Frost the top of the cake as well as the sides of the cake until evenly coated.
Decorate the cake with 1 cup rose petals.
Chill cake in the refrigerator for at least 2 hours before serving.

Notes

This recipe creates an 8-inch 2-layer cake, that can serve 10-14 people, depending on how large you cut the slices. Nutritional information is set for 12 servings.

Serving Suggestions: Rose petals are edible. Please make sure that the roses you choose are organic and pesticide-free. You can also add slices of fresh strawberries between the layers of cake.

You can also use dried roses, too. These culinary roses are easier to find than fresh roses. For the cake you can use 2 teaspoons of crushed dried rose petals. For the frosting you can use as much or as little crushed dried rose petals as you like. I suggest decorating the outside of the cake with fresh roses and bake the interior with dried.

Another option is to bake this in a bundt pan. If you do this, you can drizzle the cooled cake with a simple icing. Mix 1-cup of powdered sugar with ½-teaspoon of rosewater. Then stir in tiny amounts of water until you reach a pouring consistency. Drizzle this over your bundt cake and decorate with crushed dried roses or fresh.

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