This Raspberry-Rose Cake is one of my new favorite discoveries. It can be loosely summed up as "throw everything in a mixer," which isn't a bad problem to have sometimes.
This recipe makes a 7-inch cake, which is not a typical size. Because the flower petals add so much volume, I wanted to make the cake more petite. (Plus, 7 inches is just more manageable for my small family.) You can make a 9-inch cake by multiplying all quantities by 1.5. (So, for instance, you would multiple the 1.5 cups of flour in the cake by 1.5 to yield 2.25 cups of flour.) Also, I know I said I kept things simple, but I couldn’t resist making a little tweak to the whipped cream by adding a bit of gelatin. This stabilizes it and helps it to keep its shape for a longer time and in warmer temperatures. If you aren’t worried about long-term stability you can skip this step, or if you want a cake that can withstand hours at room temperature, or serious transportation, consider replacing it with rose-flavored buttercream instead.