White Wedding Cake with Roses
This elegant two-layer white wedding cake is infused with delicate rosewater and baked with edible rose petals for a light, floral flavor. Finished with a soft, creamy frosting and more rose petals on top, this stunning cake perfect for a small wedding, spring gathering, or any special occasion.
- Prep time
- 45 min
- Cook time
- 40 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cardamom
- 1/2 tsp sea salt
- 6 egg whites
- 1 cup vegetable oil
- 2 tbsp vegetable oil
- 1 3/4 cup granulated sugar
- 1 cup milk
- 2 TBS rosewater
- 1/2 tsp vanilla extract
- 1/4 cup fresh rose petals (finely chopped)
- 12 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1 tbsp rosewater
- 1 1/2 cup heavy cream
Instructions
- 1
Preheat oven to 350ºF. Coat 2 8-inch round cake pans with non-stick spray and line the bottom of each pan with parchment paper.
- 2
In a medium-sized bowl, whisk together flour, baking powder, cardamom and salt. If using crushed dried roses, you can mix them in here. If using fresh roses, you will add them later.
- 3
Beat oil and sugar at medium speed with a hand-held mixer light and fluffy.
- 4
Mix in milk, rosewater and vanilla.
- 5
In two batches, add flour mixture and whisk until just combined. Do not over mix.
- 6
If using fresh roses, gently mix in 1/4 cup rose petals. You do not want to damage them from aggressive mixing. If using dried rose petals, you should have added them in step 2. If not, add them now and mix until incorporated.
- 7
Clean your beaters then whip the egg whites at medium speed until stiff peaks form. Gently fold egg whites into the cake batter.
- 8
Divide batter evenly into the 2 prepared cake pans and bake until golden, about 35-40 minutes, or until a wooden pick inserted in center comes out clean.
- 9
Let the cakes cool in the pan for 10 minutes. Gently remove them from the pans and place the cakes on a cooling rack and let it cool completely before frosting.
- 10
In a medium-sized bowl whisk cream cheese, sugar and rosewater until smooth.
- 11
In a separate bowl, using a clean mixer, whisk heavy cream until stiff peaks are formed, about 5 minutes.
- 12
Using a rubber spatula, gently fold in 1/4 of the whipped cream into the cream cheese mixture until incorporated. Fold in the remaining whipped cream.
- 13
Add a schmear of frosting in the center of your cake stand and place one cake layer over it. Level the top with a serrated knife.
- 14
Place a large scoop of frosting and evenly spread over the top of the cake.
- 15
Using a serrated knife, level off your second cake layer. Invert cake and place cut side down over the bottom frosted cake. Frost the top of the cake as well as the sides of the cake until evenly coated.
- 16
Decorate the cake with 1 cup rose petals.
- 17
Chill cake in the refrigerator for at least 2 hours before serving.