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Perfect Rose Petal Vanilla Layer Cake with Buttercream Frosting

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A delicate vanilla layer cake infused with subtle floral notes from rose petal jam and rosewater, topped with a smooth homemade buttercream frosting. Perfect for special occasions or a sweet everyday treat.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla bean paste (or 2 teaspoons vanilla extract)
  • 1 cup (240ml) whole milk
  • ½ cup (120g) rose petal jam
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon rosewater (optional)
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed. Stir in the vanilla bean paste.
  5. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined.
  6. Divide the batter evenly between the prepared pans and smooth the tops gently with a spatula.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Start checking at 30 minutes to avoid overbaking.
  8. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. For the frosting, beat softened butter on medium speed until creamy. Gradually add powdered sugar, mixing on low to avoid powder clouds.
  10. Add heavy cream, vanilla extract, rosewater (if using), and a pinch of salt. Beat on high until fluffy, about 3-5 minutes. Adjust cream for desired consistency.
  11. Place one cake layer on a serving plate. Spread ¼ cup rose petal jam evenly over the top, then spread about ½ cup buttercream frosting over the jam.
  12. Place the second cake layer on top and cover the entire cake with the remaining buttercream, smoothing with an offset spatula.
  13. Optionally, garnish with fresh edible rose petals or finely crushed freeze-dried rose petals. Chill briefly if needed to set.

Notes

Do not overmix the batter to avoid tough cake. Use softened butter for smooth frosting. Rosewater is optional and should be added sparingly to avoid soapy taste. If frosting is too soft, chill for 10-15 minutes and re-whip before frosting. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, use vegan butter, flax eggs, and plant-based milk.

Nutrition

Keywords: rose petal cake, vanilla layer cake, buttercream frosting, floral cake, rosewater frosting, homemade cake, easy vanilla cake

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