Vanilla Bean Birthday Cake with Rose Water Frosting
Recently it was my Mother's birthday and I really wanted to make her a unique and special cake. My Mum has never really been a chocolate cake lover but has also loved rose and violet flavoured foods, so I decided to incorporate rose water into this recipe. It took me a while to figure out what would pair well with rose, but after a couple days of research I came up with the idea of a Madagascar vanilla bean cake with rose water frosting. I would not only suggest to bake this cake because of the wonderful taste, but also because it will make your kitchen smell absolutely wonderful.
A great thing about using vanilla beans instead of vanilla extract is because the quality of the vanilla taste is immensely better. After extracting the seeds out of the vanilla bean a great way to get the most out of your money is to place them in some caster sugar and create your own vanilla sugar! Ever since I can remember, my mother has always had homemade vanilla sugar in the house and it pairs very well with almost anything! If you do not have the means to go out and buy Madagascar vanilla beans, you can use vanilla extract, it just may not be as luxe and special.
Many people do not know that you can actually use rose in cooking because they are flowers, not food. But when I was doing my research about rose water in cooking, I discovered that many middle- eastern dishes utilise this flower water and it is actually a very common thing. I promise you that you will not regret making and consuming this SCRUMPTIOUS dish and hope whoever you make it for, whether it be your Mum, friend or even just you, that you love it!
Ingredients for the Vanilla Bean Cake
- 3 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 a teaspoon of sea salt
- 4 large eggs
- 2 cups of caster sugar
- 1 vanilla bean's seeds (slit it down the middle and take out the vanilla with a small knife)
- 3/4 a cup of vegetable oil
- 1 1/4 cups of 2% milk
Directions for Cake
- Preheat the oven to 350 degrees F.
- Line two 20 cm spring form pans with parchment paper and butter
- In a medium bowl combine flour, baking powder and salt
- In another large sized bowl, beat eggs, sugar, and vanilla beans with a hand-held, electric mixer and slowing add in the vegetable oil.
- Slowly add the dry ingredients into the wet ingredients while continuing to whisk on a low-speed
- Divide batter into the two pans and bake for around 45 minutes or until when you stick tooth pick in the middle, it comes out clean.
- Leave to cool on wire racks and make the rose water buttercream frosting
Ingredients for the Rose Water Buttercream Frosting
- 3 cups of icing sugar
- 1/2 a cup of unsalted butter (room temperature)
- 6 tablespoons of rose water (this will depend on how strong your rose water is, mine was quite weak but if yours is strong, use around 3 tablespoons instead)
- 2 tablespoons of 2% milk
- 2 drops of red food colouring
Directions for Frosting
- With an electric mixer, combine all the ingredients (except for the food colouring) in a large bowl. Make sure to slowly add the rose water and taste along the way to make sure it does not get too strong.
- Add 2 drops of red food coloring to create a soft, pale pink, rosy colour.
- When your cake has completely cooled place one on a cake stand.
- Cover the top of the first cake completely in a good layer of frosting.
- Place the second cake on top and lightly frost the whole entire cake (this part does not have to look perfect, it is the crumb coat that seals all the crumbs into the first layer of frosting and therefore resulting in a cleaner looking cake).
- Place cake in fridge for 30-45 minutes.
- Frost whole cake completely
- Decorate however you please!