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Elegant Rose Petal Vanilla Bean Layer Cake

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A delicate and elegant vanilla bean layer cake infused with edible rose petals, featuring moist layers and smooth vanilla bean buttercream frosting. Perfect for celebrations or a special treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp vanilla bean paste or seeds scraped from 1 vanilla bean pod
  • 1 cup (240ml) whole milk, room temperature
  • 2 tbsp dried edible rose petals, finely chopped
  • 1 cup (227g) unsalted butter, softened (for frosting)
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp vanilla bean paste or seeds from 1 vanilla bean pod (for frosting)
  • 2–3 tbsp heavy cream or milk
  • A pinch of salt
  • Fresh edible rose petals or additional dried petals for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and dust with flour or line with parchment paper. (10 minutes)
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside. (5 minutes)
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 4-5 minutes. (5-7 minutes)
  4. Beat in eggs one at a time, scraping down sides after each addition. Mix in vanilla bean paste or scraped seeds. (3 minutes)
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk in two parts—start and end with dry ingredients. Mix just until combined. (5 minutes)
  6. Gently fold in chopped dried rose petals with a spatula, being careful not to overmix. (2 minutes)
  7. Divide batter evenly into prepared pans and smooth tops. Bake for 28-32 minutes or until a toothpick inserted comes out clean. (30 minutes)
  8. Let cakes cool in pans for 10 minutes, then transfer to wire rack to cool completely before frosting. (1 hour)
  9. Prepare frosting: Beat softened butter for 3 minutes until creamy. Gradually add powdered sugar, then vanilla bean paste. Add cream one tablespoon at a time until smooth and spreadable. Add a pinch of salt. (10 minutes)
  10. Assemble cake: Place one cake layer on serving plate. Spread an even layer of frosting on top. Add second cake layer and cover entire cake with frosting, smoothing with an offset spatula. Garnish with fresh or dried rose petals. (15 minutes)

Notes

Use food-grade edible rose petals. If using fresh petals, pat dry thoroughly to avoid soggy batter. Chilling the cake for 20 minutes after crumb-coating helps achieve a smoother final frosting. Use an oven thermometer for accurate baking temperature and rotate pans halfway through baking for even browning. Butter should be soft but not melted for best creaming results.

Nutrition

Keywords: rose petal cake, vanilla bean cake, layer cake, floral cake, buttercream frosting, elegant cake, celebration cake

Find it online: https://emmayum.com/elegant-rose-petal-vanilla-bean-layer-cake-recipe-easy-step-by-step-guide/