This beautiful “Oh So Good! Sweet Cream Derby Cake with Rosewater Buttercream” is a show stopper for a Kentucky Derby Party. It is a cake that will make you feel even prettier in your fancy dress and derby hat.

Sweet Cream Derby Cake with Rosewater Buttercream

What Does Sweet Cream Derby Cake with Rosewater Buttercream Taste Like?

Soft and super moist vanilla cake with great depth topped with a sweet butter cream with a slight hint of rosewater. Delightful!

Occasions To Serve Sweet Cream Derby Cake

Easter
Mother’s Day
A Baby Shower
Birthday Celebration
Anniversary Dinner
Bridal Shower

More Cake Ideas

More Kentucky Derby Ideas

Oh So Good! Sweet Cream Derby Cake with Rosewater Buttercream

Sweet Cream Derby Cake with Rosewater Buttercream Recipe

Ingredients

Cake

1 1/3 cup unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
1 tablespoon vanilla bean paste (optional)
5 eggs, room temperature
3/4 cups sour cream
3/4 cups milk
3 2/3 cups self-rising flour, sifted twice

Rose Water Buttercream

1 1/8 cups unsalted butter, softened
3 cups powdered sugar, sifted twice
1 teaspoon vanilla extract
2 teaspoon rose water

I chose to add a red rose as it is a traditional flower for the Kentucky Derby. You can read the history of the red rose here.

Instructions

Rose Water Buttercream Frosting

1. Beat the butter until it becomes pale and creamy with an electric mixture. This takes about 10 minutes.

2. Add 1/4 of the powdered sugar and continue beating until smooth. Then, add the remaining powdered sugar in two batches until well combined.

3. Stir in the vanilla and rose water first and give it a taste with a spoon. Add more of either if needed. Beat until well combined.

Let’s Make The Cake

1. Preheat the oven to 350°F.

2. Grease and line 3 – 3″ X 8″ round cake pans with parchment paper.

3. In a mixing bowl, combine the milk and sour cream until smooth. Set Aside.

4. Using an electric mixer, beat the butter, sugar, and vanilla until the mixture becomes pale and fluffy. Add the eggs one at a time beating until combined after each addition.

5. Alternately, mix half the flour and half the sour cream and milk mixture into the egg mixture until it is combined. Avoid over mixing. Repeat.

6. Spoon the batter into the prepared cake pans. Spread evenly.

Tip

Use the back of a wet spoon for spreading.

7. Bake the cakes for 35 to 40 minutes or until a skewer comes out clean.

8. Next, remove the cakes from the oven and let them cool for 5 minutes. Turn them onto a wire rack to cool completely.

9. If the cakes are domed, carefully slice it off with a large knife.

“Someone Is Getting Lucky! Extra Cake To Eat!”

10. Gently place one cake on a pretty serving platter or cake stand. If you sliced a dome off, place the cut side down. Repeat with the second cake and finish by placing the third cake on top leaving 3/4 cups of icing for the top and sides.

11. Spread the Rose Water Buttercream on the top and sides of cake with a flat-bladed knife allowing some of the cake to remain visible. So Pretty!

12. Decorate the cake with fresh flowers.

Be sure to send me a photo or tag me on instagram @_sparklingcharm. I would love to see the flowers you choose!

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Instructions

ROSEWATER BUTTERCREAM FROSTING

Beat the butter until it becomes pale and creamy with an electric mixture. This takes about 10 minutes.
Add 1/4 of the powdered sugar and continue beating until smooth. Then, add the remaining powdered sugar in two batches until well combined.
Stir in the vanilla and rose water first and give it a taste with a spoon. Add more of either if needed. Beat until well combined. COVER AND SET ASIDE AT ROOM TEMP.

LET'S MAKE THE CREAM CAKE

Preheat the oven to 350°F.
Grease and line 3 – 3″ X 8″ round cake pans with parchment paper.
In a mixing bowl, combine the milk and sour cream until smooth. Set Aside.
Using an electric mixer, beat the butter, sugar, and vanilla until the mixture becomes pale and fluffy. Add the eggs one at a time beating until combined after each addition.
Alternately, mix half the flour and half the sour cream and milk mixture into the egg mixture until it is combined. Avoid over mixing. Repeat.
Spoon the batter into the prepared cake pans. Spread evenly.
Sparkle Tip: Use the back of a wet spoon for spreading.
Bake the cakes for 35 to 40 minutes or until a skewer comes out clean.
Next, remove the cakes from the oven and let them cool for 5 minutes. Turn them onto a wire rack to cool completely.
If the cakes are domed, carefully slice it off with a large knife.
“Someone is getting lucky! Extra cake to eat!”
Gently place one cake on a pretty serving platter or cake stand. If you sliced a dome off, place the cut side down. Repeat with the second cake and finish by placing the third cake on top leaving 3/4 cups of icing for the top and sides.
Spread the Rose Water Buttercream on the top and sides of cake with a flat-bladed knife allowing some of the cake to remain visible. So Pretty!
Decorate the cake with fresh flowers.