Ingredients
Equipment
Method
Steps
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans with baking spray or parchment paper.
- In a stand mixer, cream together softened unsalted butter, granulated sugar, and brown sugar on medium speed for about 2 minutes.
- Add in the large eggs one at a time, mixing on low until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, ground cardamom, baking powder, and kosher salt.
- Combine milk, orange juice, orange zest, and vanilla extract in a measuring cup.
- With the mixer on low, alternate adding the dry ingredients and wet ingredients to the creamed mixture.
- Divide the batter evenly among the prepared cake pans and bake for about 40 minutes.
- To make the rose buttercream, beat together softened butter and confectioners' sugar until light and fluffy.
- Mix in rosewater and a splash of milk, adjusting to desired consistency.
- Once cooled, level the cake layers if necessary and assemble by spreading buttercream in between each layer and frosting the outside.
- Garnish with rose buds and serve at room temperature.
Nutrition
Notes
For best results, use room temperature eggs and freshly squeezed orange juice. Be cautious with rosewater to avoid overpowering the flavor.