Sugar Pearl Rose Cake
Ingredients
For the White Chocolate Cake
- ¾ cup Unsalted butter (softened)
- 1½ cups Sugar
- 6 Egg yolks
- 2 tsp Pure vanilla extract
- 3 cup Cake flour
- 1 tbsp + ½ tsp Baking powder
- ¾ tsp Salt
- 1¼ cup Milk
- 6 ounces White chocolate (chopped)
For the Rose Buttercream
- 6 ounce Egg whites
- 2 cups Sugar
- 3 cups Unsalted butter (softened)
- 1 tsp Vanilla extract
- ½ tsp Rose extract (or 1 tbsp rose water) – (or to taste)
- Pink food gel color (optional)
Instructions
For the White Chocolate Cake
- Pre-heat oven to 350 degrees. Prepare three 8? round baking pans and set aside.
- Using a double-boiler, melt the white chocolate and set aside.
- Sift together the dry ingredients and set aside.
- Place the butter in the bowl of an electric mixer and beat on high until lighted.
- Add the sugar and continue to mix until fluffy.
- Mixing on medium-low, add in the egg yolks, vanilla, and melted white chocolate.
- Stop the mixer and scrape down the sides of the bowl.
- With the mixer on low, alternate adding in the dry ingredients and milk in 3 batches- ending and starting with the dry ingredients.
- Mix until just combined.
- Pour batter into prepared pans and bake until done and slightly golden (about 20-22 minutes).
For the Rose Buttercream
- Place egg whites and sugar in the bowl of an electric mixer. Gently whisk to combine.
- Place mixing bowl over a medium saucepan of water to create a double-boiler.
- Whisking constantly, heat on medium-high until the egg mixture is hot to the touch (about 160 degrees F on candy thermometer)
- Transfer the bowl back to the stand mixer and beat on high with the whisk attachment.
- Continue to mix until the bowl become room temperature.
- Stop the mixer and swap out the whisk attachment for the paddle.
- With the mixer on medium-low, add in the vanilla and butter, a few tablespoons at a time.
- Continue to mix until light and smooth.
- Add in the rose flavor to your liking and the pink color (optional).
- Mix until everything is fully incorporated.
