The beauty of roses brings romance on this valentine, Rose Petal Cake

Here is a recipe for a Rose Petal Cake:

 Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk
• Red food coloring

Edible rose petals, for decorating

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the sugar and butter until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until fully incorporated.
6. Stir in a few drops of red food coloring to achieve the desired shade.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
9. Allow the cakes to cool completely in the pans before removing.
10. For the buttercream frosting, beat the butter in a large bowl until smooth. Gradually add the powdered sugar, milk, and vanilla extract, and beat until the frosting is light and fluffy.
11. Place one cake layer on a serving platter and spread a layer of frosting on top. Repeat with the remaining cake layer.
12. Cover the entire cake with a thin layer of frosting, and refrigerate for 10 minutes to set.
13. Cover the cake with the remaining frosting, using a spatula or pastry bag to create swirls and peaks.
14. Decorate the cake with the edible rose petals, arranging them in a spiral or scattered pattern.

Enjoy your delicious and beautiful Rose Petal Cake!

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