Description

A delicate, vintage-inspired heart cake infused with fragrant rose water and topped with a silky floral buttercream. Perfect for intimate celebrations, this recipe pairs a tender crumb with the natural beauty of fresh garden petals.

Ingredients

1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs
1/2 cup milk
2 teaspoons food-grade rose water
1 teaspoon vanilla extract
1 1/2 cups cake flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup shortening (for frosting)
4 cups powdered sugar
Fresh, pesticide-free rose petals

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Instructions

Preheat oven to 350°F (175°C) and grease two 8-inch heart-shaped cake pans.
Cream together room temperature butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add eggs one at a time, then mix in milk, rose water, and vanilla extract until smooth.
In a separate bowl, sift together cake flour, all-purpose flour, and baking powder.
Gradually add dry ingredients to the wet mixture, mixing until just combined.
Divide batter between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
Cool cakes completely on a wire rack before frosting.
Prepare frosting by beating butter, shortening, and rose water, then gradually adding powdered sugar and a splash of milk.
Ice the cooled cake and press clean, dry rose petals into the frosting starting from the outer edges.

Notes

For the most vibrant decoration, choose roses that are fully open but not wilting, and ensure they are completely dry before pressing them into the buttercream. If the rose flavor is too intense for your palate, replace half of the rose water with vanilla extract for a more subtle floral note.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American