Introduction

Rose Poke Cake is a delicate, floral dessert that combines a moist, fragrant cake soaked in sweetened condensed milk and rosewater with a light whipped cream topping. It’s a beautiful treat perfect for special occasions or when you want to impress with a unique, elegant flavor.

The image shows a square slice of a three-layer dessert on a white plate placed on a white marbled surface. The bottom layer is red, crumbly, and moist like a cake base. The middle layer has a creamy, light beige color with a smooth texture, appearing soft and thick. The top layer is a thick, white cream with a smooth, airy texture. On top of the dessert, there are bright pink rose petals and a full pink rose flower, along with some small light pink flower petals scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

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 (for condensed milk mixture)
2 cups (500 ml / 16 fl oz) heavy whipping cream, cold
1 cup (120 g / 4 oz) powdered sugar, sifted
1 tsp rosewater (for whipped cream)
Dried or fresh roses, for decoration

Instructions

Step 1: 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.
Step 2: In a medium bowl, whisk together the cake flour, baking powder, and pink pitaya powder (if using).
Step 3: In a large mixing bowl, beat the butter, sugar, and vegetable oil until creamy and light in color, about 3 minutes.
Step 4: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 5: With the mixer on low speed, add half of the dry ingredients to the batter and mix until mostly incorporated. Stir in the buttermilk and 3 tsp rosewater, then add the remaining dry ingredients. Mix until smooth, being careful not to overmix.
Step 6: Pour the batter evenly into the prepared pan and spread to the edges.
Step 7: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Step 8: Remove the cake from the oven and immediately use the end of a wooden spoon to poke holes all over the surface.
Step 9: In a liquid measuring cup, combine the sweetened condensed milk and 2 tsp rosewater. Stir well.
Step 10: Pour the condensed milk mixture evenly over the warm cake, allowing it to soak into the holes. Some liquid on top is fine.
Step 11: Let the cake cool completely in the pan on a wire rack.
Step 12: Once cooled, beat the cold heavy cream, powdered sugar, and 1 tsp rosewater in a large mixing bowl at high speed until stiff peaks form.
Step 13: Spread the whipped cream evenly over the cake using a small offset spatula. Decorate with dried or fresh rose buds.
Step 14: Refrigerate until ready to serve. Cut into 12 to 15 slices and enjoy.

Tips & Variations

Substitute pink pitaya powder with a few drops of pink food coloring if you prefer a brighter pink hue.
Use fresh rosewater from a reputable source to ensure a natural and fragrant flavor.
For a vegan version, replace butter with a plant-based alternative and use coconut cream instead of heavy cream.
If fresh roses aren’t available, edible dried rose petals add a lovely touch and aroma.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. Reheat is not recommended, as the cake is best served chilled and creamy.

How to Serve

The image shows a square piece of dessert on a white plate, placed on a white marbled surface. The dessert has three layers: the bottom layer is a crumbly pink cake, the middle layer is a smooth, pale cream with soft, creamy texture, and the top layer is a thick, white frosting. On top of the frosting, there are several delicate pink rose petals and a bright pink rose flower in the center. Around the plate, there are extra pink rose petals and small pink flowers, adding a soft, romantic touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

What if I don’t have rosewater?

If rosewater is unavailable, you can use a few drops of rose extract or substitute with orange blossom water for a different floral note, though the flavor will vary.