ingredients

| yields one 6" layer cake, filling & frosting |

cardamom cake

1 cup plus 2 tablespoons flour

3/4 cup brown sugar

2 whole eggs

1/2 cup milk

1/4 cup butter, room temperature

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 tsp ground cardamom

method:

preheat oven to 350°F. Grease two 6-inch round cake pans and lightly dust with flour

in a separate bowl, whisk together the flour, baking powder & salt. Set aside

cream butter and sugar until light and fluffy

add eggs, one at a time, beating well

add cardamom 

add the flour mixture in thirds, alternating with the milk, mixing well 

divide the batter evenly between the two pans

bake for 20 minutes or until a toothpick inserted in the center of the cake comes out clean

Cool on wire rack before removing cakes from pans to cool completely before frosting

chill in refrigerator

rose water buttercream

6 cups confectioner's sugar 

1 cup salted butter softened

6-8 tbsp heavy cream

2 tsp rose water

2 drops of red coloring

whip while adding sugar and cream bit by bit until desired texture achieved

i left the coloring out of the middle filling & a touch more butter for a softer consistency