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Rose and almond layer cake

Serves 8
Prep time: 25 mins
Cooking time: 1 hour

With alternate layers of rose and almond sponge, this cake is as pretty as it is delicious.

  • Baking
  • Cake



  • Almond sponge:
  • 115 grams very soft butter
  • ½ cup caster sugar
  • ¾ cup self-raising flour
  • 1/3 cup ground almonds
  • 2 eggs
  • ¼ teaspoon vanilla essence
  • ¼ teaspoon almond essence
  • ½ tablespoon milk
  • Rose sponge:
  • 225 grams very soft butter
  • 1 cup caster sugar
  • 1½ cups self-raising flour
  • 2/3 cup ground almonds
  • 3 eggs
  • ½ teaspoon vanilla essence
  • 1 tablespoon rose water
  • 1¼ teaspoons pink food colouring
  • Butter cream icing:
  • 250 grams butter, softened
  • 1 tablespoon rose water
  • 3 cups icing sugar
  • ¼ cup milk
  1. Preheat the oven to 175°C. Grease and line 2 x 20cm cake tins with baking paper.
  2. For the almond sponge, put all the ingredients into a mixing bowl and beat with an electric beater until smooth. Spoon into one of the 20cm tins.
  3. Bake for 30-35 minutes or until a skewer pierced comes out clean. Cool in the tin for 10-15 minutes before turning onto a cake rack to cool completely.
  4. Clean the tin, grease and re-line it with baking paper. Beat together all the ingredients for the rose sponge. Divide the mixture equally between the two tins and bake as for the almond sponges (above).
  5. Cool the rose sponges in the tins for 10-15 minutes before turning onto a cake rack to cool completely.
  6. To make the icing: beat the butter until pale and fluffy. Gradually add the rose water and half the icing sugar. Then add the remaining icing sugar and milk and beat until smooth.
  7. Place a rose sponge on a serving platter and spread with a little of the butter cream icing. Place the almond sponge on top of the rose sponge and spread with a little more icing. Top with the remaining rose sponge and then spread icing over the top and sides of the cake.
  8. Decorate the top with unsprayed rose petals of your choice, if wished.