Rose Poke Cake Recipe

Introduction

Rose Poke Cake is a delicate and fragrant dessert that combines a soft, moist cake with a luscious rose-infused cream topping. This elegantly floral treat is perfect for special occasions or whenever you want to impress with a unique, flavorful cake.

Ingredients

• 2 3/4 cups / 360 g / 12.7 oz cake flour
• 3 tsp baking powder
• 3/4 cup / 170 g / 6 oz salted butter, room temperature
• 1 1/2 cups / 300 g / 10.5 oz sugar
• 3 tbsp vegetable oil
• 4 large eggs
• 1 1/8 cups / 270 ml / 9 fl oz buttermilk
• 3 tsp rosewater
• 1 tsp pink pitaya powder (optional, or pink food coloring)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 2 tsp rosewater
• 2 cups / 500 ml / 16 fl oz heavy whipping cream, cold
• 1 cup / 120 g / 4 oz powdered sugar, sifted
• 1 tsp rosewater
• Dried or fresh roses for decoration

Instructions

1. Step 1: Preheat your oven to 350°F (180°C, gas mark 4). Grease a 9×13 inch (23 x 33 cm) cake pan with butter or non-stick spray.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, and pink pitaya powder (if using).
3. Step 3: In a large mixing bowl, beat the butter, sugar, and vegetable oil until creamy and light, about 3 minutes.
4. Step 4: Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Step 5: On low speed, mix in half of the dry ingredients until almost incorporated. Then stir in the buttermilk and 3 tsp rosewater. Add the remaining dry ingredients and mix until smooth. Avoid overmixing.
6. Step 6: Pour the batter into the prepared pan and spread evenly.
7. Step 7: Bake for 30 to 35 minutes, or until a toothpick inserted comes out with just a few crumbs.
8. Step 8: Remove cake from oven and use the end of a wooden spoon to poke holes all over the surface.
9. Step 9: In a measuring cup or bowl, stir together the sweetened condensed milk and 2 tsp rosewater.
10. Step 10: Pour the condensed milk mixture evenly over the warm cake, allowing it to soak into the holes. Some liquid on top is fine.
11. Step 11: Let the cake cool completely in the pan.
12. Step 12: Once cooled, beat the cold heavy cream, powdered sugar, and 1 tsp rosewater at high speed until stiff peaks form.
13. Step 13: Spread the whipped cream topping evenly over the cake using a small offset spatula. Decorate with dried or fresh rose buds.
14. Step 14: Refrigerate the cake until ready to serve. Cut into 12 to 15 slices and enjoy.

Tips & Variations

• Use pink pitaya powder or food coloring to enhance the cake’s pretty rose hue.
• For a vegan twist, substitute eggs with flax eggs and use coconut cream instead of heavy cream.
• Garnish with edible rose petals for a natural, elegant touch.
• Make sure the heavy cream is very cold before whipping to achieve better volume.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it in an airtight container to retain moisture and prevent odors from other foods. When ready to serve, you can let it sit at room temperature for 15 minutes for a softer texture or serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 1/8 cups of regular milk. Let it sit for 5 minutes before using.

Is rosewater essential for this recipe?

Rosewater is what gives this cake its distinctive floral flavor. If you don’t have it, you can use a small amount of vanilla extract instead, though the flavor will be different.

Rose Poke Cake Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

This elegant Rose Poke Cake is a moist and fragrant dessert featuring a delicate rosewater-infused cake soaked with sweetened condensed milk and topped with fluffy rose-flavored whipped cream. Garnished with dried or fresh roses, it offers a beautiful presentation and a delightful floral taste perfect for special occasions.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 to 15 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups / 360 g / 12.7 oz cake flour
• 3 tsp baking powder
• 1 tsp pink pitaya powder (optional, or pink food coloring)

Wet Ingredients and Batter

• 3/4 cup / 170 g / 6 oz salted butter, room temperature
• 1 1/2 cups / 300 g / 10.5 oz sugar
• 3 tbsp vegetable oil
• 4 large eggs
• 1 1/8 cups / 270 ml / 9 fl oz buttermilk
• 3 tsp rosewater

Soaking Mixture

• 1 can (14 oz / 400 g) sweetened condensed milk
• 2 tsp rosewater

Topping

• 2 cups / 500 ml / 16 fl oz heavy whipping cream, cold
• 1 cup / 120 g / 4 oz powdered sugar, sifted
• 1 tsp rosewater

Decoration

• Dried or fresh roses

Instructions

1. Prepare for baking: Preheat your oven to 350°F / 180°C / gas mark 4. Grease a 9×13 inch / 23 x 33 cm cake pan with butter or non-stick cooking spray to prevent sticking.
2. Combine dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and pink pitaya powder (if using) to ensure even distribution of leavening and color.
3. Cream butter, sugar, and oil: In a large mixing bowl, beat the butter, sugar, and vegetable oil together until the mixture is creamy and light in color, approximately 3 minutes; this incorporates air for a tender cake.
4. Add wet ingredients: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Scrape down the sides of the bowl to incorporate all ingredients evenly.
5. Finish the batter: With the mixer on low speed, add half of the dry ingredients and mix until mostly combined. Pour in the buttermilk and rosewater, mixing until blended. Finally, add the remaining dry ingredients and mix gently until the batter is smooth, being careful not to overmix.
6. Fill pan: Pour the prepared batter into the greased cake pan and spread it evenly into the corners.
7. Bake: Bake the cake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs and no raw batter.
8. Poke holes: Remove the cake from the oven and immediately use the end of a wooden spoon to poke holes all over the surface; this allows the soaking mixture to penetrate deeply.
9. Create filling: In a liquid measuring cup or bowl with a spout, stir together the sweetened condensed milk and rosewater until well combined.
10. Pour over the cake: Evenly pour the condensed milk mixture over the warm cake, allowing it to soak into the holes. Some liquid on top is fine and will absorb as it cools.
11. Let cool: Allow the cake to cool completely inside the pan on a wire rack before proceeding to topping.
12. Mix topping: Place the cold heavy whipping cream, powdered sugar, and rosewater into a large mixing bowl or the bowl of a stand mixer. Beat on high speed until stiff peaks form, indicating the cream is stable for topping.
13. Top cake: Use a small offset spatula to spread the rose-flavored whipped cream evenly over the cooled cake. Decorate with dried or small fresh rose buds for an attractive finish.
14. Serve: Refrigerate the cake until ready to serve. Cut into 12 to 15 slices and enjoy this floral, moist delight!

Notes

• Use room temperature butter and eggs for better batter consistency.
• Pink pitaya powder is optional but adds a natural pink color to the cake; alternatively, use pink food coloring.
• Be careful not to overmix the batter to maintain cake tenderness.
• Allow the cake to cool completely before adding whipped cream to prevent melting.
• Store the cake covered in the refrigerator for up to 3 days.
• If fresh roses are used, ensure they are edible and free from pesticides.

Keywords: Rose Poke Cake, floral cake, rosewater dessert, poke cake, whipped cream topping, sweetened condensed milk cake