This uniquely flavored cake will appeal to a lot of taste buds. Both the cardamom and rose flavors are very subtle, and they pair together so well! If you’ve ever tasted baklava, this cake reminds me of those bright flavors. You can have fun asking your guests to guess the flavor too – I bet most of them would be stumped! This cake would be perfect for a bridal shower, Mother’s Day brunch or as I told a friend just after making it, it would make a delicious and unique wedding cake.
Rose is an interesting flavor to bake with. Too much and it will taste like fancy soap, too little and you’ll barely notice it. My recipe for Rose and Cardamom Cake perfectly pairs the right amount of rose water with a cardamom in a classic yellow cake. It’s a fun, new cake flavor that you are going to love!
2/3 cup full-fat sour cream
2 1/2 teaspoons baking powder
1 cup butter, softened
1 3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cardamom
2 cup all-purpose flour
1/2 cup buttermilk
1 tablespoon vanilla extract
1/2 cup dried rose petals
2 teaspoons rosewater extract
2 teaspoons vanilla extract
6-8 cups powdered sugar
1 tablespoon heavy cream, if needed
2 cups butter, softened
Grease and line the bottoms of three 6″ cake pans with parchment paper. Set aside. Preheat the oven to 350 degrees F.
In a large bowl, add the dry ingredients, flour through cardamom and whisk until combined.
Beat the butter in the bowl of your stand mixer fitted until light and fluffy. Add the sugar and mix until combined.
Adjust the mixer to low, add the eggs, vanilla, sour cream and buttermilk and mix until all ingredients are well combined.
Then mix the flour mixture on low until just combined. Add rose petals and stir.
Pour batter into the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake and put it on a cooling rack until completely cooled.
Once the cakes come to room temperature, wrap in plastic wrap and freeze for 30 minutes before frosting.
Make To Rosewater Buttercream
Add the butter to a mixer bowl and beat until smooth. Slowly add the powdered sugar and mix on low speed until incorporated.
Add vanilla and rose water extracts, mix on speed to high about 2-3 minutes until well combined. If the frosting is too thick, add a little heavy cream.