Description
This elegant floral cake features a tender, moist sponge infused with a delicate hint of rose water and enriched with creamy Greek yogurt. Perfect for spring celebrations or a cozy afternoon tea, it is finished with colorful buttercream flowers that make it a true garden-inspired showstopper.
Ingredients
- 10 ounces all-purpose flour
- Caster sugar
- Baking powder
- Fine salt
- Unsalted butter, softened
- Large eggs, room temperature
- Milk
- Vegetable oil
- Greek yogurt
- Vanilla extract
- Rose water essence
- Food gel colors (pink, yellow, blue, teal, and green)
- Swiss meringue buttercream
Instructions
- Preheat your oven and grease the cake pans.
- In a medium bowl, whisk together the flour, caster sugar, baking powder, and fine salt until well combined.
- In a separate main mixing bowl, beat the softened butter until smooth, then add eggs one at a time, mixing thoroughly after each addition.
- In a jug, stir together the milk, vegetable oil, Greek yogurt, vanilla extract, rose water, and a touch of pink food gel.
- Pour the wet ingredients into the dry ingredients and stir with a whisk or spatula until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare batches of Swiss meringue buttercream tinted with various food colors and flavored with rose water, then pipe floral designs and green leaves onto the cooled cake.
Notes
For the best results, ensure your refrigerated ingredients like eggs and milk are at room temperature before you begin mixing to create a perfectly emulsified batter. When adding the rose water, start with a small amount and taste as you go, as the potency can vary significantly between different brands.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American