Rose Milk Cake🌹

Preheat oven to 325 degrees. Grease an 8-inch cake pan. I used a spring form pan. Cut a circle out of parchment paper and place it in the bottom of the pan. In a medium bowl whisk together flour, baking soda, baking powder and salt.

In large bowl beat together softened butter and sugar until mixture is pale yellow and fluffy. Separate the egg whites from the yolks. Use only the egg whites in this recipe. The egg whites will make your cake whiter so that the food coloring will be more vibrant, and the cake will be a brighter pink. If you use the whole egg, you only need 2 not 4.

Add egg whites to the butter and sugar mixture, mixing until combined.

In a small bowl mix together rose syrup and warm milk adding it to the cake batter. Mix until combined.

Add 1/2 cup of plain Greek yogurt to the batter mixing until combined. This will make your cake moist.

Next add the flour mixture to the wet ingredients and blend on medium speed just until combined. Don't over mix.

Add food coloring just mixing on low until combined.

Pour the cake batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Once cake is baked allow to cool before removing it from the pan.

Make whipped cream frosting. In a medium bowl add 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract and 2 tablespoons of confectioners' sugar. Blend on high speed with a stand mixer of hand mixer for a few minutes until stiff but soft peaks form.

When the cake is completely cool add a layer of the whipped cream frosting and sprinkle with the edible rose pedals. I have links in the conclusion box at the bottom of this recipe for the rose petals, food coloring and rose syrup if you need them.

Enjoy!