I was bored today and decided to challenge myself with a baking project. Although this recipe isn't exactly challenging, to me, completing [successfully] any sort of baking recipe, is a challenge.

I have Baking A.D.D. - I don't usually have the patience to wait for dough to rise, or things like that....but today I was feeling saucy and decided why not!

So with that I came up with a great flavor combo - Vanilla Cake, with a Rose Buttercream Frosting & Coconut Flakes. Also, In between the layers of cake, I put a thin layer of strawberry preserves.

The icing in and of itself was a great accomplishment - and the cake is perfectly moist and delicious!

As I said before, in between my 2 layers of cake, I did a little strawberry preserves, but you can just do buttercream in there. I iced the outside of the cake in it's entirety and then covered the sides with Sweetened Coconut Flakes.

So elegant - I feel like it should be for a bridal or baby shower!

Vanilla Cake

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
Yield
2, 8" cakes

Ingredients

  • 4 oz Butter (Room Temperature)
  • 10 oz Cake Flour
  • 3 tsps Baking Powder
  • 1/2 tsps Salt
  • 12 oz Sugar
  • 1/2 tsps Vanilla
  • 10 fl oz Milk
  • 4 fl oz Egg Whites (about 4 eggs)

Directions

  • Butter two round 8" pans and line bottom with buttered parchment paper.
  • Sift the flour, baking powder and salt into a bowl. Mix the milk and egg whites in a separate bowl. In a stand mixer, beat the butter and sugar until smooth, then add in the vanilla.
  • Add 1/3 of your flour mixture to to butter/sugar mixture and beat til incorporated. Add 1/2 of your milk/egg mixture and beat til incorporated. Repeat this process until all of your flour and milk are in the bowl of the stand mixer and your batter is completely smooth.
  • Divide batter between your two pans and bake at 350 degrees for 30-35 minutes, or until a toothpick is inserted in the center and emerges clean.
  • Cool in the pans for 5 minutes. Then remove from the pans to a resting rack. Remove parchment paper and allow to cool completely before icing.

Rose Buttercream

Prep Time
10 Minutes
Total Time
10 Minutes
Yield
About 3 cups

Ingredients

  • 3 Cups Confectioner's Sugar
  • 1 Cups Butter (room temperature)
  • 1 tsps Vanilla
  • 2 T Heavy Cream
  • 1 1/2 T Rose Water
  • Red Food Coloring (optional)

Directions

  • In an electric stand mixer fitted with a whisk, beat together your butter and confectioner's sugar until smooth. Add in your heavy cream, vanilla and rose water. I added in a little red food dye but this is optional. Mix until you get your desired consistency.