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Rose Poke Cake with Rosewater Cream and Edible Roses Recipe

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4.3 from 50 reviews

This delightful Rose Poke Cake is a beautifully fragrant and moist dessert featuring a tender cake infused with rosewater and pink pitaya powder, soaked with a sweetened condensed milk mixture, and topped with luscious whipped cream decorated with delicate rose buds. Perfect for special occasions or to impress guests with its elegant floral flavor and stunning presentation.

Ingredients

Cake Batter

  • 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)

Poke Filling

  • 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 for garnish

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 doesn’t stick during baking.
  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 together the softened butter, sugar, and vegetable oil using an electric mixer until the mixture is creamy and light in color, about 3 minutes.
  4. Add wet ingredients: Add the eggs one at a time to the butter mixture, beating well after each addition. Be sure to 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 to the wet mixture until mostly incorporated. Then stir in the buttermilk and 3 teaspoons of rosewater until combined. Finally, mix in the remaining dry ingredients until the batter is smooth and fully incorporated. Avoid overmixing to keep the cake light.
  6. Fill pan: Pour the prepared batter into the greased cake pan, smoothing the top evenly with a spatula.
  7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs, but no wet batter.
  8. Poke holes: Remove the cake from the oven and, while still warm, use the end of a wooden spoon to poke holes evenly all over the cake surface to allow the filling to soak in.
  9. Create filling: In a liquid measuring cup or bowl with a spout, stir together the sweetened condensed milk and 2 teaspoons of rosewater until well blended.
  10. Pour over the cake: Pour the condensed milk mixture evenly over the warm cake, allowing it to soak deeply into the holes. Some of the mixture may remain on top, which is fine.
  11. Let cool: Allow the cake to cool completely in the pan to set the flavors and absorb the liquid.
  12. Mix topping: Once cooled, combine the cold heavy cream, sifted powdered sugar, and 1 teaspoon rosewater in a large mixing bowl. Beat with a stand mixer on high speed until stiff peaks form, creating a fluffy whipped cream topping.
  13. Top cake: Using a small offset spatula, spread the whipped cream evenly over the chilled cake. Decorate with dried rose buds or fresh small roses for an elegant finish.
  14. Serve: Refrigerate the cake until ready to serve. Cut into 12 to 15 slices and enjoy the delicate floral flavors of this rose-infused dessert.

Notes

  • If pink pitaya powder is unavailable, substitute with a few drops of pink food coloring for visual effect.
  • Make sure the heavy cream is very cold before whipping to achieve stiff peaks.
  • Use food-grade dried roses or fresh edible rose buds for safe decoration.
  • For best results, chill the cake for at least 2 hours before serving to let flavors meld.
  • Rosewater can vary in strength; adjust according to your taste preference.

Find it online: https://justsosavory.com/rose-poke-cake-with-rosewater-cream-and-edible-roses-recipe/