rose rose cake
From my name is yeh
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makes one 9 x 13″ cake
ingredients

for the cake:

1 3/4 c sugar

2 1/2 c all-purpose flour

1 1/2 tsp kosher salt

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp ground cardamom

2 large eggs

1 c buttermilk

1/2 c flavorless oil, like canola

1 tb vanilla extract

1/2 tsp rosewater

1/2 tsp almond extract

3/4 c water

for the frosting:

1 c unsalted butter, softened

3 c powdered sugar

2 tsp vanilla extract

a couple of drops of rosewater

a pinch of kosher salt

2 tb heavy cream
clues

for the cake:

preheat the oven to 350ºf. line a 9 x 13″ baking pan with parchment and set aside.

in a large bowl, whisk together the sugar, flour, salt, baking soda, baking powder, and cardamom. in a separate bowl, mix together the eggs, buttermilk, oil, vanilla extract, rosewater, almond extract, and water.

whisk the wet ingredients into the dry ingredients. pour batter into the prepared cake pan and bake until a toothpick inserted into the center comes out clean. begin checking for doneness at 35 minutes.

let the cake cool in the pan before frosting.

for the frosting:

in the bowl of a stand mixer fitted with a paddle attachment, add the butter, powdered sugar, vanilla, rosewater, and salt and mix until combined. mix in the heavy cream.

frost as desired! you certainly don’t need to cover the whole darn thing in roses, but if you’d like to, see notes above and then here are a few reference videos:

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