Not only this cake is moist and delicious, it looks absolutely darling. After icing the mini cakes, I immediately thought how perfect they are for a baby shower. The yogurt gives this cake a hint of sour and the rose water adds a delicate scent. I used a 6-Cavity Brioche Silicone Mold and poured the rest of the batter in a 6-inch cake pan.
Ingredients
- 1 cup canola oil
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 cup whole milk yogurt
- 2 cups flour
- 1 TBS baking powder
- 2 tablespoons rosewater
- 1 cup powdered sugar
- food coloring
- Dried edible rosebuds (I bought mine from the local Persian grocery store)
Instructions
- Preheat oven to 350 F.
- Use oil spray to grease the pans.
- Beat the oil, sugar and eggs in the bowl of a stand mixer until well combined. Add the yogurt and mix. Add in 1 TBS of rose water and then mix in flour, beating on low speed until well combined.
- Fill in the pans. Bake the batter in the Brioche Mold for about 25 minutes, and the 6-inch cake for 35. But do the toothpick test, as baking times can vary slightly.
- Let cakes cool while you make the icing.
- To make the icing add powdered sugar and 1 TBS rose water in a bowl. Add a few drops of water at a time until you reach a smooth, flowing consistency. Add a few drops of food coloring. (I mixed 2 drops pink, 1 drop purple and 1 drop sky blue).
- Drizzle cakes with icing and top with rosebuds as the final touch!
