Instructions:

Preheat the Oven:

1. Preheat the oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.

Prepare the Cake Batter:

1. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.

2. Beat in the eggs one at a time, then stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Gradually add the dry ingredients to the creamed mixture, alternating with the milk and rose syrup. Begin and end with the dry ingredients.

Bake the Cake:

1. Divide the batter evenly among the prepared cake pans.

2. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

3. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the Whipped Cream:

1. In a chilled mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form.

Assemble the Cake:

1. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of whipped cream over the top. Repeat with the remaining layers.

2. Frost the top and sides of the cake with the remaining whipped cream.

Garnish and Serve:

1. Garnish with fresh rose petals if desired.