Rose Cream Cake

Rose Cream Cake Recipe

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Diane Hughes


This is a recipe that I used for my white wedding cake layers in the 80's. It's a very nice fine crumbed cake. Not as heavy as pound cake, but can be handled easily when cool. I baked this cake in 12" and 14" round pans. I don't remember now how many recipes of batter it took to fill the pans. Lemon cheese filling goes well with this one.

★★★★★ 1 vote
20 Min
30 Min


1 c
crisco shortening
2 c
3 c
plain flour
1 tsp
cream of tartar
1/4 tsp
1/2 tsp
baking soda
6 large
egg whites
3/4 c
1 tsp
vanilla extract

How to Make Rose Cream Cake


  • 1Grease and flour or spray with Bakers Joy.. 3 9" layer pans or a 9x13 sheet pan. Preheat oven to 350*.
  • 2Cream shortening and sugar till light.
  • 3Combine all dry ingredients in a bowl and whisk till well mixed.
  • 4Add half of flour mixture and the egg whites and beat on low 1 minute.
  • 5Add some more of flour mixture and milk. Ending with flour.
  • 6Add vanilla last. Scrape down the sides of your bowl and give the batter several more turns to incorporate everything. Pour into pans.
    Bake for 28-30 minutes or untill the layers spring back when lightly touched. 9x13 pan will take several minutes longer.
  • 7Remove to a rack to cool for 10 min. before turning out of pan to cool completely.

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About Rose Cream Cake

Course/Dish: Cakes