Rose Water & Raspberry Layer Cake
Prep Time:
35 Minutes
Total Time: 3 Hours
Servings: 12
Whatever the occasion, this delicious cake – delicately-flavoured with rose water – will be a stunning centrepiece.
All You Need Is ...
- 80g butter, melted or 1/3 cup vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
- 3 extra large eggs
- 2/3 cup (150ml) milk or water
- 1 teaspoon rose water
For the filling and decoration
- 2 tubs Betty Crocker™ Creamy Deluxe™ Vanilla Flavoured Frosting
- Pink food colouring paste or gel
- 120g raspberry jam
- 100g fresh raspberries
- 1-2 teaspoons edible dried rose petals
Betty's Easy Steps
- Preheat the oven to 180°C (160°C fan forced). Grease 2 x 18cm round cake pans (see Tips), and line the bases with baking paper.
- Remove the enclosed sachet of frosting from the cake mix and reserve for another use. Make up the cake mix as directed on the box with the butter or oil, eggs and milk or water. Fold in the rose water. Divide the mixture evenly between the prepared pans. Bake for 20-25 minutes or until a round bladed knife inserted in the centre of the cakes comes out clean. Cool in the pans 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 frosting 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 sponge 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 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 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 frosting. 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 a cool place for up to 4-5 days.
