Name: Rose Poke Cake with Rosewater Cream and Edible Roses Recipe
Prep time: 30 min
Cook time: 35 min
Total time: PT-491452H27M34S
Cuisine: American with Middle Eastern floral influence
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 garnish

Jump to Recipe· 4.3 from 50 reviews

If you’ve ever dreamed of a dessert that feels like a romantic garden party captured on a plate, then the Rose Poke Cake with Rosewater Cream and Edible Roses Recipe is your new best friend. This cake is an absolute showstopper with its soft, tender crumb soaked in fragrant rosewater-infused condensed milk, crowned by a cloud of delicate rosewater whipped cream and stunning edible rose decorations. Every bite offers a lovely floral sweetness balanced by rich creaminess, making it irresistibly special for any occasion that deserves a touch of elegance and charm.

Ingredients You’ll Need

A rectangular silver tray filled with a smooth, white creamy base topped with scattered delicate pink flower petals and whole pink roses and small rosebuds, evenly spread across the surface in a light, airy arrangement. The tray is placed on a white marbled textured surface with a pink and white checkered cloth partially visible on the right side, adding softness and a homely feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Getting started with this Rose Poke Cake is a breeze because the ingredients list relies on pantry staples and a few special touches. Each component plays a key role in enhancing the flavor, texture, and visual appeal of this floral delight.

Cake flour: Provides a tender crumb with just the right softness perfect for soaking up the rosewater syrup.
Baking powder: Ensures the cake rises beautifully and stays light.
Salted butter: Adds richness and moisture to the cake base.
Sugar: Sweetens the batter while helping achieve a soft texture.
Vegetable oil: Contributes extra moisture for a perfectly tender crumb.
Eggs: Bind the ingredients and give the cake its structure.
Buttermilk: Adds tang and tenderness, complementing the floral notes beautifully.
Rosewater: The star flavor—infuses the cake and cream with a fragrant, floral aroma.
Pink pitaya powder (optional): Adds a natural soft pink hue, making the cake visually enchanting.
Sweetened condensed milk: Creates a decadent soak that keeps the cake moist and adds subtle sweetness.
Heavy whipping cream: Whipped into the perfectly light and fluffy rosewater cream topping.
Powdered sugar: Sweetens the whipped cream without any grittiness.
Dried or fresh roses: Gorgeous edible garnishes that make this cake truly unforgettable.

How to Make Rose Poke Cake with Rosewater Cream and Edible Roses Recipe

Step 1: Prepare for Baking

Begin by preheating your oven to 350°F (180°C). Grease a 9×13 inch cake pan carefully—it’s important to prevent sticking while creating a lovely golden crust around the edges.

Step 2: Combine Dry Ingredients

Whisk together the cake flour, baking powder, and pink pitaya powder if you’re using it. This evenly distributes the leavening agents and adds that gorgeous pink tint that makes the cake pop visually.

Step 3: Cream Butter, Sugar, and Oil

Use a mixer to beat the salted butter, sugar, and vegetable oil until the mixture is nice and light. This step builds a fluffy base that will give the cake its luscious texture. It’s amazing how creaming transforms these simple ingredients into something so dreamy.

Step 4: Add Wet Ingredients

Add the eggs one by one, never rushing, ensuring the batter stays smooth and uniform. Be sure to scrape the bowl as you go to keep everything integrated perfectly.

Step 5: Finish the Batter

Mix in half of the dry ingredients on low speed to avoid overworking the batter. Then stir in the buttermilk and rosewater, weaving that magical flavor through the cake. Add the rest of the dry ingredients last, stirring just until smooth—overmixing can make your cake tough, and nobody wants that.

Step 6: Fill Pan and Bake

Pour the batter into the prepared pan and spread it evenly so every corner bakes perfectly. Bake for 30 to 35 minutes until a toothpick comes out with just a few moist crumbs, ensuring the cake is cooked through but still tender and moist.

Step 7: Poke Holes

While the cake is warm, use the rounded end of a wooden spoon to poke holes all over the surface. These holes welcome the rosewater condensed milk soak to seep into every nook, infusing the cake with luscious flavor and moisture.

Step 8: Prepare and Pour Condensed Milk Mixture

Mix the sweetened condensed milk with rosewater, then pour the fragrant liquid evenly over the warm cake. Let it slowly absorb its fragrant sweetness, soaking into the holes you created earlier. This step is where the magic happens, turning an ordinary cake into a luxurious rose-infused delight.

Step 9: Cool Completely

Allow the cake to cool fully in the pan to let the flavors meld together and the soak settle in deeply without making the cake too fragile to decorate.

Step 10: Whip Rosewater Cream

Combine cold heavy cream, powdered sugar, and rosewater in a chilled bowl, then whip on high speed to stiff peaks. The cream will be thick, airy, and stunningly fragrant—the perfect topping to complement the soaked cake beneath.

Step 11: Frost and Decorate

Spread the rosewater whipped cream evenly over the cooled cake with a small offset spatula. Garnish generously with beautiful dried or fresh rose petals or buds—these edible decorations turn your cake into a statement piece worthy of celebration.

Step 12: Chill and Serve

Refrigerate until you’re ready to serve. Cut into 12 to 15 generous slices and enjoy the dreamy floral notes that make this Rose Poke Cake with Rosewater Cream and Edible Roses Recipe so uniquely irresistible.

How to Serve Rose Poke Cake with Rosewater Cream and Edible Roses Recipe

The image shows two close-up scenes of mixing ingredients in a white bowl on a white marbled surface. On the left side, a woman's hand holds a mixer, blending a mix of pale yellow batter with white flour on top, creating a smooth texture with swirls. On the right side, another white bowl contains creamy light pink batter with thick swirls, as a woman's hand slowly pours white liquid from a small white jug into the bowl. Small pink flowers and a pink checkered cloth lie near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh or dried edible roses not only add an elegant touch but also reinforce the floral theme. For a little extra sparkle, try a light dusting of powdered sugar or a drizzle of honey over the top to catch the light and enhance flavor.

Side Dishes

Pair this beautiful cake with a refreshing cup of jasmine or green tea to balance the sweetness. Fresh berries or a citrus salad provide a bright, tangy contrast that complements the rosewater’s subtle perfume nicely.

Creative Ways to Present

Try layering this poke cake in a clear trifle dish for a stunning visual of the pink cake and creamy layers, topped with rose petals. Alternatively, cut into petite squares and plate with a single edible rose for an enchanting tea party presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake refrigerated in an airtight container for up to 3 days to preserve freshness and keep the whipped cream topping stable. This cake tastes just as delightful the next day, with flavors melding even further.

Freezing

You can freeze the un-topped baked cake layer wrapped tightly in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw completely and then prepare and add the rosewater cream and edible roses fresh.

Reheating

This cake is best served chilled, so reheating is not recommended. Instead, let any frozen layer thaw fully in the refrigerator to retain moistness and delicate texture.

FAQs

Can I substitute rosewater with another flavor?

Absolutely! While rosewater gives this cake its signature floral note, you could try orange blossom water or lavender extract for a similarly fragrant twist, but keep the quantity small to avoid overpowering the cake.

What if I don’t have pink pitaya powder for color?

Don’t worry, the pink pitaya powder is optional. You can use a few drops of pink food coloring to achieve that charming rosy hue or simply enjoy the cake’s natural ivory color for a more understated elegance.

Are fresh roses always safe to eat?

Only use edible roses that are free from pesticides and safe for consumption. Organic fresh roses or dried roses purchased specifically for culinary use are perfect for garnishing your cake.

Can I make this cake gluten-free?

You can experiment by swapping cake flour for a gluten-free blend, but results may vary as cake flour’s unique protein content contributes to the light texture. Adding xanthan gum might help mimic that texture in gluten-free versions.

How long does it take for the condensed milk to soak into the cake?

The soak absorbs best while the cake is still warm, so pour it immediately after baking and poking holes. Letting it rest for at least 30 minutes before chilling ensures the cake stays moist and flavorful.

Final Thoughts

This Rose Poke Cake with Rosewater Cream and Edible Roses Recipe is truly a dessert to treasure. Its elegant floral flavors paired with velvety cream and delicate cake layers invite you to indulge in something both romantic and comforting. Whether for a special celebration or a Sunday treat, I hope you’ll absolutely adore making and sharing this charming rose-infused creation with loved ones soon.