When you accidentally make extra cake batter, then you bake extra cake. That’s how this little beauty came to be. Like so many of my recipes on the blog, this one originated from a mistake. And sometimes those end up being some of my favorite recipes!
This Rosemary cake is no exception. When we had extra vanilla cake batter in the fridge with no plans for it, I knew I wanted to make a really simple rosemary cake. I didn’t want to complicate it or add in any other flavors. The subtle savory flavor of rosemary pairs so well with the sweet and pure flavor of buttercream icing. It almost makes this cake seem way more fancy than it actually is! Another reason that I love it.
This sweet and savory cake is sure to impress during the upcoming holiday season. It will make a perfect addition to Christmas dinner or a New Year’s party. The fresh rosemary garnish makes it seem festive without being overly festive. Enjoy this cake anytime this holiday season!
Makes 3 layer 6-inch cake
1/2 cup (113 grams) organic (salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic sour cream, room temperature
170 grams (1 cup plus 3 tablespoons) cake flour
2 teaspoons organic dried rosemary
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
3/4 cup (170 grams) organic salted butter, softened
340 grams (heaping 22 1/3 cups) organic powdered sugar, sifted
1 to 2 teaspoons water
Organic fresh rosemary
Preheat the oven to 350°F. Line 3 cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the eggs, milk, and sour cream and mix on low until combined.
In a separate bowl, add the cake flour, rosemary, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour and mix on low until combined. Scrape down the sides of the bowl and mix again until completely combined.
Divide the batter evenly into each of the cake pans, about 227 grams each. Spread evenly and bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and powdered sugar and mix on low until combined. Speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape the sides of the bowl and mix again, adding a little water if it’s too stiff.
Crumb coat the cake and then use the remaining frosting to frost it smooth. I took a little extra frosting off to leave some of the cake showing through for a slightly naked cake look. Garnish with fresh rosemary.
Store in an airtight container for up to 3 days.
Gluten Free – Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.