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Rose Poke Cake with Creamy Rose Whipped Topping Recipe

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4.3 from 4 reviews

This Rose Poke Cake is a delicate and elegant dessert featuring a light and fluffy rose-infused vanilla cake soaked with sweetened condensed milk and rosewater. Topped with a luscious rose-scented whipped cream and adorned with dried or fresh rose petals, this cake is perfect for special occasions or a romantic treat. The subtle floral notes combined with the moist texture make it a standout dessert.

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

Ingredients

Cake

  • 2 3/4 cups / 360 g / 12.7 oz cake flour
  • 3 teaspoons baking powder
  • 3/4 cup / 170 g / 6 oz salted butter, room temperature
  • 1 1/2 cups / 300 g / 10.5 oz sugar
  • 3 tablespoons vegetable oil
  • 4 large eggs
  • 1 1/8 cups / 270 ml / 9 fl oz buttermilk
  • 3 teaspoons rosewater
  • 1 teaspoon pink pitaya powder (optional, or pink food coloring)

Soaking Mixture

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

Garnish

  • 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 ensure the cake won’t stick.
  2. Combine dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and pink pitaya powder (or pink food coloring if using) to evenly distribute all dry components.
  3. Cream butter, sugar, and oil: In a large mixing bowl, beat the softened butter, sugar, and vegetable oil together until creamy and light in color, about 3 minutes, which helps create a fluffy cake texture.
  4. Add wet ingredients: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl to combine all ingredients evenly.
  5. Finish the batter: With the mixer on low speed, gradually add half of the dry ingredients and mix until mostly combined. Then add the buttermilk and rosewater, mixing well. Finally, add the remaining dry ingredients and mix until the batter is smooth, taking care not to overmix which could toughen the cake.
  6. Fill pan: Pour the batter into the prepared cake pan and spread it out evenly with a spatula for uniform baking.
  7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted comes out with a few moist crumbs but no wet batter.
  8. Poke holes: Remove the cake from the oven and use the end of a wooden spoon to poke holes all over the top, which 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 combined for the soaking mixture.
  10. Pour over the cake: Evenly pour the condensed milk and rosewater mixture over the warm cake, letting it soak into the holes. It’s okay if some remains on top.
  11. Let cool: Allow the cake to cool completely in the pan, giving time for the soaking mixture to fully absorb for maximum moistness.
  12. Mix topping: Once cooled, place the cold heavy cream, sifted powdered sugar, and rosewater into a large mixing bowl. Beat at high speed until stiff peaks form, creating a fluffy rose-flavored whipped cream topping.
  13. Top cake: Using a small offset spatula, spread the whipped cream evenly over the cake surface. Decorate with dried or fresh rose buds for an elegant presentation.
  14. Serve: Refrigerate the cake until ready to serve. Cut the cake into 12 to 15 slices and enjoy this moist, fragrant dessert.

Notes

  • Pink pitaya powder is optional and adds natural pink coloring; alternatively, use pink food coloring.
  • Make sure the butter and eggs are at room temperature for smoother batter mixing.
  • Poking holes while the cake is warm helps the condensed milk soak better.
  • Use cold heavy cream for easier whipping to stiff peaks.
  • The cake can be stored covered in the refrigerator for up to 3 days.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/rose-poke-cake-with-creamy-rose-whipped-topping-recipe/