Pink Rose Cake
Recipe: #22365
January 04, 2016
Categories: Desserts, Cakes, Baby Shower, Birthday, Easter, Mothers Day, Valentine's Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
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Original is 8 servings
Ingredients
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (168.4 g)
- Calories 455.5
- Total Fat - 22.8 g
- Saturated Fat - 9.6 g
- Cholesterol - 99 mg
- Sodium - 249 mg
- Total Carbohydrate - 49.9 g
- Dietary Fiber - 4.1 g
- Sugars - 26.1 g
- Protein - 15.6 g
- Calcium - 300.6 mg
- Iron - 1.8 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven 350 degrees .
Step 2
Combine flour, water, sugar, and oil. Beat at medium speed until smooth.
Step 3
Decrease speed to low and slowly add eggs. Then slightly increase speed back medium and add vanilla extract. Beat for 45 seconds or until batter is smooth.
Step 4
Fold in sour cream until it is well integrated into batter. Add food color and mix at high speed until batter is smooth.
Step 5
Pour batter into two 8" or 9" greased or slightly floured pans.
Step 6
Bake for at least 30 minutes.
Step 7
Then cool cake for 20 minutes at room temperature.
Step 8
Frost cake with a cream cheese frosting and decorate with coconut that was tinted pink.
Step 9
Rose petal can be added.
Tips
No special items needed.
1 Reviews
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