Rose Cake Recipe

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a mixing bowl, combine flour, baking powder, and salt.

Cream Butter and Sugar

In a separate bowl, cream together the butter and sugar until light and fluffy.

Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Stir in rose water and vanilla extract.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.

Bake the Cakes

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare Strawberries

In a bowl, combine the fresh strawberries, sweet vermouth, and sugar. Let them macerate for at least 30 minutes.

Make the Buttercream

In a bowl, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth. Add vanilla extract and milk to achieve desired consistency.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of vanilla buttercream on top, then add the second layer. Frost the top and sides of the cake with remaining buttercream.

Garnish with Strawberries

Top the frosted cake with the vermouth strawberries and drizzle some of the syrup over it before serving.