Vanilla Raspberry Rosewater Glazed Cake

Prepare to be enchanted by this Vanilla Raspberry Rosewater Glazed Cake – a delicate and aromatic treat that’s as beautiful to look at as it is delicious to eat. This cake isn’t just a dessert; it’s an experience. The subtle floral notes of rosewater perfectly complement the sweet-tartness of raspberries and the comforting warmth of vanilla. It’s ideal for special occasions, afternoon tea, or simply when you need a little slice of heaven. This recipe balances ease of baking with sophisticated flavors, making it accessible to bakers of all levels. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• 200g (7oz) All-Purpose Flour, sifted: The foundation of our cake! Sifting ensures a light and airy texture by removing any lumps and incorporating air. Using all-purpose flour provides a good balance of structure and tenderness.
• 200g (7oz) Granulated Sugar, divided: We’ll be dividing the sugar – 150g for the cake batter and 50g for the wet ingredients. Granulated sugar provides sweetness and helps with browning.
• 1 ½ tsp Baking Powder: A crucial leavening agent that helps the cake rise, creating a fluffy crumb. Make sure your baking powder is fresh for optimal results.
• ½ tsp Baking Soda: Another leavening agent, baking soda reacts with the acidity in the raspberries to provide extra lift and a tender texture.
• ¼ tsp Salt: Enhances the flavors of all the other ingredients and balances the sweetness. A pinch of salt is essential for a well-rounded flavor profile.
• 120g (½ cup) Unsalted Butter, melted and cooled: Melted butter contributes to a moist and tender cake. Cooling it slightly prevents it from cooking the eggs when combined. Using unsalted butter allows you to control the overall saltiness of the cake.
• 2 Large Eggs, at room temperature: Room temperature eggs emulsify more easily, creating a smoother batter and a more even texture.
• 120ml (½ cup) Whole Milk, plus 2 tbsp extra for glaze: Whole milk adds moisture and richness to the cake. The extra 2 tablespoons are reserved for creating the luscious rosewater glaze.
• 1 tsp Alcohol-Free Vanilla Extract: A classic flavor enhancer that adds warmth and depth. Be sure to use alcohol-free vanilla extract if you prefer.
• 120ml (½ cup) Raspberry Puree, fresh or thawed frozen: The star of the show! Raspberry puree provides a vibrant color and a delightful tartness that complements the sweetness of the cake. You can use fresh raspberries, pureed, or thawed frozen raspberries.
• 1 tbsp Rosewater: This is where the magic happens! Rosewater imparts a delicate floral aroma and flavor that elevates the cake to another level. Use culinary-grade rosewater for the best results.
• 100g (½ cup) Powdered Sugar, for glaze: Also known as confectioners’ sugar, powdered sugar creates a smooth and glossy glaze.
• 1 tbsp Toasted Almond Slivers: Adds a delightful crunch and nutty flavor to the finished cake. Toasting the almonds enhances their flavor.
• Edible Rose Petals, for garnish (optional): A beautiful and elegant garnish that adds a touch of sophistication. Ensure the rose petals are specifically grown for culinary use and are pesticide-free.

Ingredient Substitutions

While this recipe is designed for optimal flavor, here are a few substitutions you can make if needed:

• All-Purpose Flour: You can substitute with gluten-free all-purpose flour blend, but the texture may be slightly different.
• Whole Milk: Almond milk or oat milk can be used as a dairy-free alternative, but may slightly alter the flavor and texture.
• Raspberry Puree: Strawberry puree can be used in a pinch, but the flavor will be different.
• Rosewater: If you can’t find rosewater, you can omit it, but the signature floral flavor will be missing.

Detailed Step-by-Step Instructions

1. Preheat and Prepare the Pan: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Thoroughly grease a 20cm (8-inch) round cake pan with butter or baking spray. Then, line the bottom with a circle of parchment paper. This prevents the cake from sticking and allows for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, 150g (¾ cup) of the granulated sugar, baking powder, baking soda, and salt. Sifting the flour is crucial for a light and airy texture, preventing lumps. Whisking ensures all ingredients are evenly distributed.
3. Combine Wet Ingredients: In a separate bowl, combine the melted and cooled butter, the remaining 50g (¼ cup) of granulated sugar, eggs (at room temperature – this helps them emulsify better), milk, and vanilla extract. Whisk vigorously until the mixture is smooth and well combined. Ensure the butter isn’t too hot, or it might cook the eggs.
4. Combine Wet and Dry Ingredients: Gently pour the wet ingredients into the bowl with the dry ingredients. Stir *just* until incorporated. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay at this stage.
5. Fold in Raspberry and Rosewater: Add the raspberry puree and rosewater to the batter. Using a spatula, gently fold these ingredients in, creating a beautiful marbled pink swirl. Avoid vigorous stirring, as this will blend the color completely and potentially deflate the batter.
6. Bake the Cake: Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking for doneness at 25 minutes.
7. Prepare the Rosewater Glaze: While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk, and the remaining 1 tablespoon of rosewater. Whisk until you achieve a glossy, pourable consistency. Add a tiny bit more milk if needed to reach the desired thickness.
8. Cool the Cake: Once the cake is baked, let it cool in the pan for 10 minutes. This allows it to set slightly before inverting. Then, carefully turn the cake onto a wire rack to cool completely. A completely cooled cake is essential for the glaze to adhere properly.
9. Glaze and Garnish: Once the cake is completely cool, drizzle the raspberry-rose glaze over the top, allowing it to pool and create a natural drip effect. Scatter toasted almond slivers over the glaze and delicately place a few edible rose petals on one side for a beautiful finishing touch.

Choosing the Right Raspberries

The quality of your raspberries significantly impacts the flavor of this cake. Fresh raspberries are ideal when in season, providing the brightest, most vibrant taste. However, frozen raspberries work wonderfully too! Be sure to thaw them completely and drain any excess liquid before pureeing. If using frozen raspberries, the color of the cake might be slightly less vibrant, but the flavor will still be delicious. Avoid using raspberry jam as it contains added sugar and pectin, which will alter the texture and taste of the cake.

The Magic of Rosewater

Rosewater is a key ingredient in this cake, lending a delicate floral aroma and flavor. It’s important to use high-quality, food-grade rosewater. Look for brands that are pure rosewater, without any added ingredients. A little goes a long way, so start with the recommended amount and adjust to your preference. Too much rosewater can make the cake taste soapy, while too little won’t provide the desired floral notes. Consider adding a tiny drop more if your rosewater is older, as the scent can fade over time.

Why This Cake Works: The Science of Flavor Combinations

The Vanilla Raspberry Rosewater Glazed Cake isn’t just a delicious treat; it’s a carefully considered combination of flavors that complement each other beautifully. The tartness of the raspberries cuts through the sweetness of the vanilla and sugar, creating a balanced profile. Rosewater, with its floral notes, adds a layer of complexity and sophistication. Vanilla enhances the sweetness and rounds out the overall flavor. The slight acidity in the raspberries also reacts with the baking soda, contributing to the cake’s light and fluffy texture. This synergy of flavors and chemical reactions is what makes this cake truly special.

Tips for a Perfect Glaze

Achieving the perfect glaze consistency is crucial for a visually appealing and delicious cake. The glaze should be pourable but not too runny. If it’s too thick, add a tiny bit more milk, a drop at a time, until you reach the desired consistency. If it’s too thin, add a little more powdered sugar. For a more dramatic drip effect, slightly warm the glaze before pouring it over the cake. Be careful not to overheat it, or it will become too thin. Pouring the glaze slowly allows it to cascade down the sides, creating a beautiful, natural drip pattern.

Frequently Asked Questions (FAQ)

• Can I use different berries? While raspberries are the star of this cake, you could experiment with other berries like strawberries or blackberries. Keep in mind that the flavor profile will change.
• Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
• How long does this cake stay fresh? This cake is best enjoyed within 2-3 days, stored in an airtight container at room temperature.

This Vanilla Raspberry Rosewater Glazed Cake is a delightful treat perfect for any occasion. Its delicate flavors and beautiful presentation are sure to impress. Don’t forget to save this recipe to Pinterest for later inspiration!

Vanilla Raspberry Rosewater Glazed Cake

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• Author: Brooke Ellis
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Diet: General

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Description

This Vanilla Raspberry Rosewater Glazed Cake is a delicate and aromatic treat, combining the sweet-tartness of raspberries with the floral notes of rosewater and comforting warmth of vanilla. It’s perfect for special occasions or a delightful afternoon treat.

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Ingredients

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• 200g (7oz) All-Purpose Flour, sifted: Provides structure and a light texture.
• 200g (7oz) Granulated Sugar (150g for batter, 50g for wet ingredients): Adds sweetness and aids browning.
• 1 ½ tsp Baking Powder: Leavening agent for a fluffy crumb.
• ½ tsp Baking Soda: Reacts with raspberries for extra lift.
• ¼ tsp Salt: Enhances flavors.
• 120g (½ cup) Unsalted Butter, melted and cooled: Adds moisture and tenderness.
• 2 Large Eggs, at room temperature: Emulsifies for a smoother batter.
• 120ml (½ cup) Whole Milk, plus 2 tbsp for glaze: Adds moisture and richness.
• 1 tsp Alcohol-Free Vanilla Extract: Enhances flavor.
• 120ml (½ cup) Raspberry Puree, fresh or thawed: Provides vibrant color and tartness.
• 1 tbsp Rosewater: Imparts a delicate floral aroma.
• 100g (½ cup) Powdered Sugar, for glaze: Creates a smooth glaze.
• 1 tbsp Toasted Almond Slivers: Adds crunch and nutty flavor.
• Edible Rose Petals, for garnish (optional): Adds elegance.

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Instructions

1. Preheat & Prep Pan: Preheat oven to 180°C (350°F), grease & line a 20cm (8-inch) round cake pan.
2. Combine Dry Ingredients: Whisk flour, 150g sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: Whisk butter, 50g sugar, eggs, milk, and vanilla.
4. Combine Wet & Dry: Gently stir wet into dry ingredients until just combined.
5. Fold in Raspberry & Rosewater: Gently fold in raspberry puree and rosewater.
6. Bake the Cake: Bake for 25-30 minutes, or until a toothpick comes out clean.
7. Prepare Rosewater Glaze: Whisk powdered sugar, 2 tbsp milk, and rosewater.
8. Cool the Cake: Cool in pan for 10 minutes, then invert onto a wire rack.
9. Glaze & Garnish: Drizzle glaze, scatter almonds, and garnish with rose petals.

Notes

For best results, use room temperature eggs and cooled melted butter. Don’t overmix the batter to avoid a tough cake. Use culinary-grade rosewater for the best flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 80 mg