Rose Cake(1879)
A vibrant, layered pink and white cake with delicate rose flavors, perfect for special occasions or charming tea parties, appealing to those who love floral and sweet desserts.
Ingredients
Instructions
- Beat to a cream the butter, sugar, flour, and milk.
- Add the beaten egg whites to the mixture.
- Color half of the batter pink.
- Layer the batter in two greased and floured 9-inch pans or one 9 x 13-inch pan.
- Alternate pink and white layers until all the batter is used.
- Cut down through the layers when in the pan to allow colors to mix.
- Bake at 350°F until done, about 45 minutes.
Tips & Substitutions
For a lighter cake, consider folding in the egg whites gently to maintain their volume. If you're out of butter, you can substitute with an equal amount of margarine or coconut oil. To enhance flavor, add a teaspoon of vanilla extract or almond extract to the batter. If you want a different color scheme, use gel food coloring for more vibrant layers. This cake pairs beautifully with Coffee Cream.
Serving Suggestions
Serve the Rose Cake with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It also pairs well with fresh berries, making it a delightful dessert for gatherings. For a complete meal, consider serving it alongside a light salad like Dilled Apple And Potato Salad to balance the sweetness.
Storage & Reheating
Store any leftover Rose Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Rose Cake(1879) contains roughly 666 calories, with 9g protein, 41g carbohydrates, and 52g fat. It is a good source of protein (18% of the Daily Value) and iron (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will result in a denser cake, as the yolks add fat and moisture. If you prefer a lighter texture, stick to egg whites as the recipe suggests. However, if you choose to use whole eggs, reduce the milk slightly to compensate for the added liquid from the yolks.
How can I make this cake gluten-free?
To make a gluten-free version of the Rose Cake, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Be sure to check that the blend contains xanthan gum; if it doesn’t, add about 1/2 teaspoon to help with structure.
Can I freeze the Rose Cake?
Yes, you can freeze the Rose Cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).