Rose Water & Raspberry Layer Cake
35 Minutes Prep
3 Hours
Total
12 Slices Servings
Whatever the occasion, this delicious cake – delicately-flavoured with rose water – will be a stunning centrepiece.
Ingredient List
- 90ml vegetable oil or 90g melted butter, plus extra for greasing
- 1 box Betty Crocker™ Velvety Vanilla Cake Mix
- 3 medium eggs
- 180ml water or milk
- 1 teaspoon rose water
- For the filling and decoration
- 2 tubs Betty Crocker™ Vanilla Buttercream Style Icing
- Pink food colouring paste or gel
- 120g raspberry jam
- 100g fresh raspberries
- 1-2 teaspoons edible dried rose petals
Preparation
- Preheat the oven to 180°C (160°C for fan assisted oven)/Gas Mark 4. Grease 2 x 18cm round tins (see Tips) and line the bases with baking paper.
- Make up the cake mix as directed on the box with the oil or butter, eggs and water or milk. Fold in the rose water. Divide the mixture evenly between the prepared tins. Bake for 20-25 minutes or until a round bladed knife inserted in the centre of the cakes comes out clean. Cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely (about 30 minutes). Pop the cakes into the freezer for 30 minutes to firm up (see Tips).
- Place the icing in a large bowl and beat in enough pink food colouring paste or gel to give a pale pink colour. Remove the cakes from the freezer and remove the baking paper. Cut each cake in half horizontally to give 4 even layers.
- Place one cake layer on a serving plate and sandwich all cake layers back together with some of the pink icing (about 100g for each layer) and the raspberry jam (40g each layer). Use a palette knife to spread a thin layer of about 100g of the remaining icing over the sides and top of the cake to seal in the crumbs. Chill for 30 minutes.
- Spread the remaining icing 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.
Tips
- The cake tins 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 a cool place for up to 4-5 days.
