Ingredients for Pink Rose Cake
- Self Rising Flour
- Red Food Coloring
- 2 cups granulated sugar
- 4 large eggs
- Water
- 1 teaspoon vanilla extract
- Oil
- Sour Cream
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How to Make Pink Rose Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the buttercream frosting. In a large bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the rose extract and pink food coloring until you reach your desired shade of pink. Start with a small amount of food coloring and add more as needed.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of buttercream frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Decorate as desired. Fresh roses, sprinkles, or edible glitter would be beautiful additions!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
68g
Fat
11g
Carbs
10g
