Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Step 2: In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Step 3: In another bowl, whisk together flour, baking powder, and salt.

Gradually mix dry ingredients into the butter mixture, alternating with milk.

Stir in rose water and a few drops of pink food coloring, if desired.

Step 4: Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 5: Prepare filling by combining mascarpone cheese, whipped cream, sugar, rose water, and pink food coloring in a bowl.

Mix until smooth and creamy.

Assemble the cake by layering one cake layer with a third of the filling. Repeat with remaining layers.

Step 6: In a separate bowl, whip heavy cream until slightly thickened. Add powdered sugar and whip until stiff peaks form.

Frost the cake with whipped cream, covering the top and sides.

Garnish with fresh rose petals. Serve and enjoy.