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Rose Poke Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/rose-poke-cake-recipe/