For the cake:Preheat your oven to 350° F.Spray 3 9” round pans with baking spray or line with parchment paper.In the bowl of a stand mixer fitted with a paddle attachment combine the butter and sugars and cream on medium until light and fluffy, about 2 minutes.Add in the eggs one at a time on low to fully incorporate them into the mixture. Keep the mixer on low.In a separate medium sized bowl combine the flour, cardamom, salt, and baking powder. Set aside.In a large measuring cup, combine the milk, orange juice, zest and vanilla. Turn the mixer off and add in ⅓ of the dry ingredients. Mix on low till combined.Keeping the mixer on low, then add in half of the liquid ingredients, then another 1/3rd of the dry, then the last half of the liquid, and finally the last 1/3rd of the dry ingredients. Turn up the mixer to medium and mix until the batter becomes smooth. Divide the batter between the pans and bake for 40- 45 mins or until a skewer inserted in the center comes out clean and the edges start breaking away from the pan.For the buttercream:In the bowl of a mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed, picking up to medium as the mixture combines.Mix on medium speed for 2 minutes.Add in the rose water, vanilla, food coloring, milk, and salt.Beat on medium speed for 3-4 minutes.To assemble the cake:Using a large serrated knife, cut off the tops of the cake to level them off.Place the bottom layer on a cake board and fill with 1/3rd of the buttercream.Place the middle layer on top and fill again with another 1/3rd.Lastly place the top layer down and ice the cake with the remaining icing.Garnish with fresh or dried rose petals.