This Rosemary Cake is a vanilla cake with the addition of dried rosemary for slightly subtle savory flavor to a classic cake. This simple cake makes an amazing dessert for a holiday party.
If you are looking for more cake recipes, check out some of my other favorites like my Lemon Olive Oil Snack Cake, Simple Chocolate Layer Cake, or my Vanilla Buttermilk Sheet Cake.
Why You'll Love This Recipe
This sweet and savory cake is sure to impress during the upcoming holiday season. 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! That is just one of the reasons why I love it.
This easy cake is frosted in the semi naked cake style, making it super chic. The fresh rosemary garnish makes it seem festive without being overly festive. It will make a perfect addition to Christmas dinner or a New Year's party. Enjoy this cake anytime this holiday season! If you're looking for more detailed tutorial on frosting a semi naked cake, read my post How to Make a Naked Cake.
Ingredients for Rosemary Cake
Costco Kirkland Organic Cane Sugar
Simply Organic Vanilla Extract
Frontier Co-Op Organic Rosemary
Florida Crystals Organic Powdered Sugar
Organic Fresh Rosemary
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
This simple vanilla cake with vanilla buttercream takes on a savory twist with the addition of rosemary.
Ingredients
- Batter
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) organic cake flour
2 teaspoons organic dried rosemary
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
- Frosting
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
- Garnish
Organic fresh rosemary
Directions
- 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.
Notes
- 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.
- Learn how to crumb coat a cake with my tutorial, How to Crumb Coat a Cake.
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