Soft pink swirls, delicate floral notes, and tender vanilla layers come together in this breathtaking Water Rose Vanilla Layer Cake. This is the kind of cake that turns an ordinary afternoon into something memorable — the kind you serve on your prettiest cake stand while sunlight pours through the kitchen window.
Every slice feels romantic and refined without being overly sweet or heavy. The vanilla cake layers are fluffy and moist, while the rose water buttercream adds just enough floral fragrance to make guests pause and say, “What is that beautiful flavor?”
Whether you’re planning a bridal shower, Mother’s Day brunch, spring birthday, or simply craving an elegant baking project, this cake delivers bakery-level results right from your home kitchen.
Water Rose Vanilla Layer Cake
Ingredients
- 1 cup unsalted butter, room temperature for cake
- 2 cups granulated sugar
- 1 cup sour cream room temperature
- 2 teaspoons pure vanilla extract for cake
- 6 large egg whites room temperature
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk room temperature
- ½ cup water
- 1 cup unsalted butter, room temperature for buttercream
- 1 cup vegetable shortening
- 8 cups powdered sugar
- 2 teaspoons rose water adjust to taste
- 1 teaspoon pure vanilla extract for buttercream
- 4-6 tablespoons milk or water for buttercream consistency
- 1 small pinch ivory gel icing color optional
- 1 small amount pink gel icing color for decorating
- 2 tablespoons white sparkling sugar for garnish
Instructions
- Preheat oven to 350°F (176°C). Line three 8-inch round cake pans with parchment paper circles and grease the sides.
- In a large mixing bowl, beat the butter and sugar on medium speed for 3–4 minutes until pale and fluffy.
- Add sour cream and vanilla extract. Mix until fully combined and smooth. Scrape down the bowl as needed.
- Add egg whites in two batches, mixing well after each addition until the batter is silky and smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine milk and water in a measuring cup. Add half of the dry ingredients to the batter and mix just until combined. Pour in the milk mixture and mix gently. Add the remaining dry ingredients and mix until smooth. Do not overmix.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 21–23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool cakes in pans for 2–3 minutes, then transfer to wire racks to cool completely.
- To make the buttercream, beat butter and shortening together until smooth and creamy.
- Gradually add half of the powdered sugar and mix until combined.
- Add rose water, vanilla extract, and 4–5 tablespoons of milk or water. Mix until smooth.
- Gradually add remaining powdered sugar and mix until fluffy. Adjust consistency with additional milk if needed.
- Add a small amount of ivory gel icing color if desired. Reserve some frosting and tint it pink for decorating.
- Level cake layers if needed. Place the first layer on a cake board and spread about 1 cup of buttercream evenly on top.
- Add the second layer and repeat with buttercream. Top with the final layer.
- Frost the entire cake with an even layer of buttercream. Apply thin pink frosting around the sides and gently blend for a watercolor effect.
- Pipe rosettes on top using a large star tip. Sprinkle with white sparkling sugar before serving.
Notes
Nutrition
Why This Water Rose Vanilla Layer Cake Is So Special/
Some cakes are rich and decadent. Others are light and simple. This one strikes the perfect balance between the two.
Here’s why it works so beautifully:
- Incredibly soft crumb thanks to sour cream and properly creamed butter
- Light ivory color from egg whites, making it perfect for pastel decorating
- Delicate floral aroma from real rose water
- Stable buttercream that pipes beautifully for rosettes and watercolor effects
The rose water isn’t overpowering. Instead, it gently enhances the vanilla, creating a flavor that feels refined and timeless. It’s floral without tasting soapy — subtle enough for everyone to enjoy, even those new to floral desserts.
This cake also makes a stunning centerpiece. The soft pink watercolor finish and sparkling sugar topping give it that “special occasion” feel without complicated decorating techniques.
Ingredient Breakdown & Smart Substitutions
Understanding why each ingredient is used will help you bake this cake with confidence.
Butter
Room temperature unsalted butter creams with sugar to create air pockets. Those tiny pockets expand in the oven, giving you a fluffy texture.
Tip: Don’t rush the creaming step — beat for a full 3–4 minutes until pale and airy.
Granulated Sugar
Sweetens and helps aerate the butter during creaming.
Sour Cream
Adds richness and moisture. It also keeps the cake soft for days.
Substitute: Full-fat Greek yogurt works beautifully if needed.
Vanilla Extract
Use pure vanilla for the best flavor. Since this is a vanilla-forward cake, quality matters.
Egg Whites
Egg whites create a lighter texture and keep the cake’s color soft and pale.
All-Purpose Flour
Provides structure without making the cake dense.
Baking Powder
Gives lift and ensures even rising.
Milk + Water
The combination keeps the batter balanced — not too heavy, not too thin.
Rose Water
The star ingredient. A small amount provides delicate floral flavor.
Important: Measure carefully. Too much can overpower the cake.
Butter + Shortening (Buttercream)
Butter gives flavor, while shortening provides stability for piping and warm-weather events.
Swap Option: You can use all butter, but the frosting will be softer.
Step-by-Step Instructions for Perfect Results
1. Prepare the Pans
Preheat your oven to 350°F (176°C). Line three 8-inch round cake pans with parchment paper circles and grease the sides thoroughly. Proper prep ensures easy release.
2. Cream Butter and Sugar
In a large bowl, beat the butter and sugar on medium speed for 3–4 minutes. The mixture should become pale and fluffy. This step builds the cake’s structure.
3. Add Sour Cream and Vanilla
Mix until smooth and fully combined. Scrape down the bowl to ensure even mixing.
4. Add Egg Whites
Add egg whites in two batches, mixing well after each addition. The batter should look silky and slightly glossy.
5. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternate Dry and Wet Ingredients
In a small measuring cup, combine milk and water.
Add half the dry ingredients to the batter and mix until just combined.
Pour in the milk mixture and mix gently.
Add the remaining dry ingredients and mix until smooth.
Avoid overmixing — that keeps the cake tender.
7. Bake
Divide batter evenly between pans and smooth tops.
Bake for 21–23 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in pans for 2–3 minutes, then transfer to wire racks to cool completely.
Making the Rose Water Buttercream
- Beat butter and shortening until smooth and creamy.
- Gradually add half the powdered sugar and mix well.
- Add rose water, vanilla extract, and 4–5 tablespoons milk or water.
- Add remaining powdered sugar gradually.
- Adjust consistency with additional milk if needed.
Add ivory icing color for a soft neutral tone. Reserve some frosting and tint it pink for decorating.
Assembling the Water Rose Vanilla Layer Cake
- Level cake layers with a serrated knife.
- Place first layer on cake board and spread about 1 cup of buttercream evenly.
- Add second layer and repeat.
- Top with final layer.
- Frost entire cake with an even layer.
- Apply thin pink frosting around sides and gently blend for a watercolor look.
- Pipe rosettes on top using a large star tip.
- Sprinkle with white sparkling sugar for a dreamy finish.
Variations to Try
- Add a thin layer of raspberry preserves between layers.
- Mix finely chopped pistachios into the filling.
- Garnish with edible dried rose petals.
- Turn into cupcakes (bake 15–18 minutes).
Storage Tips
- Store covered at room temperature for 24 hours.
- Refrigerate up to 4 days. Bring to room temperature before serving.
- Freeze unfrosted layers tightly wrapped for up to 2 months.
FAQs
Does rose water taste strong in this cake?
No. When measured properly, it adds a subtle floral note that enhances vanilla rather than overpowering it.
The key is balance — just one tablespoon is enough for the entire frosting.
Rose water should smell fragrant but taste light and delicate.
If you’re new to floral baking, you can even start with slightly less and adjust to your preference.
The final flavor is soft, elegant, and beautifully aromatic — not perfumey.
Can I make this cake in advance?
Yes. Bake layers a day ahead and wrap tightly. Frost the day you plan to serve.
You can also prepare the buttercream in advance and refrigerate it separately.
Before frosting, let both the cake layers and buttercream come to room temperature.
This helps the frosting spread smoothly and prevents tearing the cake.
For best texture and flavor, assemble within 24 hours of serving.
Can I use whole eggs instead of egg whites?
You can, but the cake will have a slightly richer color and denser texture.
Whole eggs add more fat because of the yolks.
The crumb may be a bit tighter instead of light and airy.
If using whole eggs, substitute 3 large eggs for the 6 egg whites.
Expect a more traditional vanilla cake look rather than a bright ivory finish.
How do I avoid dry cake layers?
Do not overbake. Remove when a toothpick shows moist crumbs.
Start checking at the minimum baking time listed.
Make sure your oven temperature is accurate — an oven thermometer helps.
Also measure flour correctly by spooning it into the cup and leveling it off.
Proper creaming and not overmixing the batter will also keep the cake tender.
Can I make this as a two-layer cake?
Absolutely. Divide batter between two pans and increase bake time slightly.
Check for doneness around 25–28 minutes.
The layers will be slightly thicker but still soft and fluffy.
You may have a bit of extra buttercream for decorating.
This option is perfect for smaller gatherings or a simpler presentation.
More Sweet, Seasonal Treats You’ll Love
When you’re craving something soft and nostalgic, Marshmallow Fluff Fudge is a simple, old-fashioned sweet that melts just as easily into family moments. For playful comfort, Banana Pudding Rice Krispie Treats carry that familiar pudding flavor in a no-bake form everyone loves.you can always find me sharing from my kitchen on Pinterest and over on Facebook.
