Vanilla Bean & Rosewater Cake

This is one of my current favourite cakes.

I found the recipe on Pinterest, of course, but I have added the recipe here too.
This cake is tall and proud and holds well despite being so light and moist!

Prep Time: 20mins | Bake Time: 1hr40


  • 375g Butter, softened
  • 2,5 Cups White Sugar
  • 5 Large Eggs, at room temperature
  • 1 tsp Vanilla Extract
  • 2 tbsp Vanilla Bean Paste
  • 1 tsp Rosewater Essence
  • 3 Cups Cake Flour (All-Purpose)
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 Cup Milk
  • 125g Light, Sour Cream


  1. Preheat oven to 165•C /330•F
  2. Grease and Line an 8″ round cake tin
  3. Combine flour, baking powder and salt. Set aside.
  4. In a separate bowl, cream butter.Gradually add sugar and beat for 2 mins.
  5. Add eggs to butter and sugar and beat well.
  6. Add vanilla extract, vanilla paste and rosewater essence.
  7. Add dry ingredients in 3 parts, alternating with milk and sour cream.
  8. Beat for another 2 mins to make sure everything is combined well.
  9. Pour batter into a cake tin and bake for 1 hour 40.
  10. Cool cake in the tin for 20 mins.

Be sure to leave the cake to cool entirely before icing the cake. I halved the batter into two cake tins and baked them for about 20 mins and then kept checking on the cakes to check they were cooked. This allowed for a yummy buttercream filling in between the layers.

The Original Recipe has a Rosewater Buttercream Icing but I decided to add a yummy peppermint icing instead. There isn’t a particular recipe I use for this icing as they are much the same. You can do a quick search on Pinterest to find a good recipe.

Hope you enjoy this cake as much as I did!


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