Rose Water & Raspberry Layer Cake
Prep Time :
35 Minutes
Total Time : 3 Hours
Servings : 12
Whatever the occasion, this delicious cake – delicately flavored with rose water – will be a stunning centerpiece.
Ingredients
Melted butter and flour, for greasing and dusting
- 1 box Betty Crocker™ Super Moist Vanilla Cake Mix
- 80ml oil
- 2 eggs
- 230ml water
- 1 teaspoon rose water
For the filling and decoration
- 2 1/2 tubs Betty Crocker™ Vanilla Frosting
- Pink food coloring paste or gel
- 120g raspberry jam
- 100g fresh raspberries
- 1-2 teaspoons edible dried rose petals
UTENSILS
- Measuring cup
- Kitchen scale
- 2 x 20cm round cake pans
- Electric mixer or whisk
- Large bowl
- Large spoon
- Toothpick
- Cooling rack
- Wooden spoon
- Palette knife
Preparation
- Preheat the oven to 180°C/350°F. Grease 2 x 20cm round cake pans (see Tips) and dust with flour.
- Make up the cake mix as directed on the box with the oil, eggs and water. Fold in the rose water. Divide the mixture evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes, then transfer to a cooling rack and leave to cool completely (about 45 minutes). Pop the cakes into the freezer for 30 minutes to firm up (see Tips).
- Place the frosting in a large bowl and beat in enough pink food coloring paste or gel to give a pale pink color. Remove the cakes from the freezer and level the tops if necessary, then cut each cake in half horizontally to give 4 even layers.
- Place one cake layer on a serving plate and sandwich all the cake layers back together with some of the pink frosting (about 125g for each layer) and the raspberry jam (40g each layer). Use a palette knife to spread a thin layer, about 150g of the remaining frosting, over the sides and top of the cake to seal in the crumbs. Chill for 30 minutes.
- Spread the remaining frosting over the top and sides of the cake in an even layer, using a palette knife to add texture to the icing. Decorate with raspberries and sprinkle over the edible dried rose petals.
Betty's Tips
- The cake pans need to be about 4cm deep to allow for the cake mixture to rise without spilling over the sides.
- Freezing the cooled cakes for 30 mins will prevent them from crumbling too much when cutting into layers.
- The decorated cake will keep in an airtight container in the fridge or a cool place for 2-3 days. Allow to come to room temperature for 1 hour before serving.
- Different brands of rose water have differing strengths, so start with 1 teaspoon and add more if needed.
