Title: Vanilla Buttercream Rose Cake Recipe
Introduction
Light up your celebrations with a mouthwatering dessert – the Vanilla Buttercream Rose Cake. This exotic delight comprises a delectable vanilla sponge with a heartwarming falvour of buttercream frosting that truly satisfies your sweet tooth.
Why Make this Recipe
This unique Vanilla Buttercream Rose Cake not just adds a special touch to your festive table but also truly is a treat for your taste buds. It’s a perfect addition to birthdays, anniversaries, weddings or any special events where you want to leave a lasting impression on your guests.
How to Make Vanilla Buttercream Rose Cake
Ingredients
For the Cake:
– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp salt
– 1 ¾ cups granulated sugar
– ¾ cup unsalted butter, softened
– 4 large eggs
– 1 ½ tsp vanilla extract
– 1 cup whole milk
For the Vanilla Buttercream:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tsp vanilla extract
– 2-3 tbsp heavy cream or milk
– Gel food coloring (your choice of colors)
Directions
1. Preheat your oven to 175°C. Prepare your cake pans by applying grease and coating it with flour.
2. Take a bowl and mix the flour, baking powder, and salt together.
3. In another bowl, blend sugar and butter until it gets a fluffy texture. Add eggs to it, one by one, and beat well each time. Later mix in the vanilla extract.
4. Start adding the dry mixture bit by bit into the wet mixture, keep adding milk alternatively. Do start and end with the flour mixture.
5. Split the mixture into the cake pans. Bake for about 25-30 minutes. Check if it’s done by inserting a toothpick in the middle, if it comes out clean, your cake is ready.
6. Allow it to cool down for about 10 minutes then shift the cakes on a wire rack so it cools off completely.
How to Serve Vanilla Buttercream Rose Cake
Cut a slice of the Vanilla Buttercream Rose Cake and serve it on a dessert plate with a scoop of vanilla ice cream or whipped cream on the side. You could also dust a bit of icing sugar or add a sprig of mint for extra flair.
How to Store Vanilla Buttercream Rose Cake
Wrap the cake in plastic wrap or store in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips to Make Vanilla Buttercream Rose Cake
Ensure all ingredients are at room temperature before starting. Always preheat the oven before baking the cake. When making the buttercream, add the cream/milk gradually to avoid making the frosting too thin.
Variation
You can experiment with different food coloring shades or try flavored extracts in the buttercream for a new flavor profile.
FAQs
1. Can I use salted butter for this recipe?
It’s recommended to use unsalted butter so you can control the salt in the cake batter. However, if you only have salted butter, you can use it and omit the additional salt in the recipe.
2. What can I use if I don’t have whole milk?
A good substitute for whole milk would be 2% milk. You can also use a mixture of half evaporated milk and half water.
3. Can I make this cake in advance?
Yes. The cake layers can be made a day ahead. Simply cool them, then tightly wrap in plastic wrap and store at room temperature. The frosting can also be made a day ahead and stored in the refrigerator. Bring it to room temperature before using.
So, what’s stopping you? It’s time to put on your baker’s hat and surprise your loved ones with this heavenly Vanilla Buttercream Rose Cake!