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Rose Poke Cake with Rosewater and Whipped Cream Recipe

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4.3 from 11 reviews

This Rose Poke Cake is a delicate and fragrant dessert combining moist cake infused with rosewater-soaked condensed milk and topped with a light rose-flavored whipped cream. Perfect for special occasions or when you want a floral, elegant treat, this cake is decorated with dried or fresh roses to enhance its beautiful presentation.

  • Total Time: 1 hour 30 minutes
  • Yield: 15 servings

Ingredients

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 for Cake

  • 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

Condensed Milk Soak

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

Whipped Cream 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) and 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 optional pink pitaya powder (or pink food coloring) until well mixed.
  3. Cream butter, sugar, and oil. In a large mixing bowl, beat the room-temperature butter, sugar, and vegetable oil together until the mixture is creamy and light in color, about 3 minutes.
  4. Add wet ingredients. Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
  5. Finish the batter. With the mixer on low speed, add half of the dry ingredients to the wet mixture until mostly combined. Stir in the buttermilk and 3 teaspoons rosewater, then add the remaining dry ingredients. Mix until the batter is smooth but do not overmix to prevent toughness.
  6. Fill pan. Pour the batter evenly into the prepared cake pan and spread it out smoothly with a spatula.
  7. Bake. Bake the cake for 30 to 35 minutes until a toothpick inserted into the center comes out with just a few crumbs but no wet batter.
  8. Poke holes. Remove the cake from the oven and immediately use the end of a wooden spoon to poke holes evenly all over the warm cake surface.
  9. Create filling. In a liquid measuring cup or bowl with a spout, mix the sweetened condensed milk with 2 teaspoons of rosewater until combined.
  10. Pour over the cake. Pour the rose-flavored condensed milk mixture evenly over the warm cake, allowing it to soak into the holes. It’s okay if some remains on top.
  11. Let cool. Let the cake cool completely in the pan at room temperature so the filling absorbs fully.
  12. Mix topping. In a large mixing bowl, add the cold heavy cream, sifted powdered sugar, and 1 teaspoon rosewater. Using a stand mixer or hand mixer, beat at high speed until stiff peaks form, creating a light rose whipped cream.
  13. Top cake. Spread the whipped cream topping evenly over the cooled cake using a small offset spatula. Decorate the top with dried rose buds or small fresh roses for an elegant look.
  14. Serve. Refrigerate the cake until ready to serve. Slice into 12 to 15 pieces and enjoy this fragrant, creamy rose poke cake.

Notes

  • If pink pitaya powder is unavailable, substitute pink food coloring to achieve the desired color.
  • Be careful not to overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
  • The rosewater is key to the floral flavor—do not omit it, but adjust the amount if the aroma is too strong for you.
  • For safer decoration, use edible dried or fresh rose petals to avoid pesticide residues.
  • Keep the cake refrigerated after adding the whipped cream topping to maintain freshness and texture.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/rose-poke-cake-with-rosewater-and-whipped-cream-recipe/