Delicate rose flavor makes this cake extra charming!

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You will need:


for the cake
1 cup white sugar
½ cup butter
3 large egg whites
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup milk

for the frosting
¼ ounce dried roses, ground very fine
⅓ cup butter
¼ teaspoon salt
1 teaspoon vanilla extract
1 pound (3 ½ cups) confectioners sugar, sifted if it's organic or has visible lumps
3 to 4 tablespoons milk or light cream

  1. For the cake, grease and flour two 9" round layer pans and preheat oven to 350.
  2. Cream butter and sugar until fluffy. Add egg whites and vanilla and mix until incorporated.
  3. In a bowl, sift together flour and baking powder.
  4. Mix in flour and milk in three portions, alternating but, ending with milk.
  5. Split batter between your two pans and bake until golden on top and a toothpick comes out clean. 23-25 minutes.
  6. Remove from oven and allow to cool completely, removing cakes from pans onto a cooling rack ten minutes after leaving the oven.
  7. For the frosting, cream the butter, salt and vanilla and milk in a stand mixer. Slowly add the confectioners sugar until frosting is the right consistency for your taste.
  8. Mix in the ground roses.
  9. Frost your cake and decorate the top with dried rose petals as in the photos.


Photography by Lizzy Pancakes

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