White Chocolate Rose Cake



  •  3 cups cake flour, sifted
  •  2 cups granulated sugar
  •  4 teaspoons baking powder
  •  ¾ teaspoon kosher salt
  •  1 cup (2 sticks) unsalted butter, cold and cut into pieces
  •  1 cup buttermilk, at room temperature
  •  2 teaspoons vanilla bean paste or pure vanilla extract
  •  1/4 teaspoon rosewater
  •  5 large eggs, at room temperature


  •  2 cups (4 sticks) unsalted butter
  •  1 pound powdered sugar
  •  ½ teaspoon salt
  •  ¼ cup melted white chocolate
  •  2-3 tablespoons heavy cream
  •  2 teaspoons pure vanilla extract
  •  Gel food coloring (teal, purple and violet)
White Chocolate Rose Cake #cakerecipes



  1. Preheat oven to 350 degrees F. Butter 3 8-inch cake pans, line with parchment circles and butter the parchment.
  2. Whisk the cake flour, sugar, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment (Or a medium bowl if using a hand mixer). Stir together on low speed for 30 seconds.
  3. Whisk together half of the buttermilk, vanilla bean paste and rosewater in a measuring cup. In another measuring cup, combine the rest of the buttermilk with the eggs.
  4. Full instructions visit @aclassictwist

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