This incredibly soft, fluffy, and moist rose poke cake is full of romantic rose flavor! The cake is soaked with a milky rose mixture and finished off with a light whipped cream frosting that takes into utter dessert perfection.
Need more rosy goodness in your life? Whip up my rosewater cookies, rose truffles, or rose milk next!
Fluffy rose poke cake
This easy rose poke cake has a mouthwatering texture and taste. It’s so light and tender and full of fragrant rose flavor.
And don’t get me started on the sweet, milky filling! It’s a thing of magic and makes the cake extra moist and even more addicting.
And not to be forgotten – the fluffy, rose-scented whipped topping is literally the icing on the cake!
The recipe is easy to make. It calls for basic pantry staples and rosewater and doesn’t take much prep time to create.
If you enjoy rose-flavored treats, this is the perfect baking project for you!
Ingredients
- 2 3/4 cups cake flour – Please use a digital kitchen scale or the spoon and level method to get accurate measurements. Adding too much or too little flour will offset the cake.
- 3 teaspoons baking powder – gives the cake a soft, fluffy texture.
- 3/4 cup salted butter – Bring the butter to room temperature so it creams well with the butter. If you only have unsalted butter at hand, add a pinch of salt to the batter.
- 1 1/2 cups granulated sugar – adds sweetness.
- 1/8 cup vegetable oil – adds extra moisture and bounciness to the cake.
- 4 large eggs – add richness and texture to the cake.
- 1 1/8 cups buttermilk – gives the cake a light crumb and rich flavor.
- 3 teaspoons rosewater – The intensity of the rose flavor varies depending on the brand. When testing the recipe, I found that 3 teaspoons create a lovely rose aroma. However, you can adjust this to your liking and add only 1 to 2 teaspoons for a lighter taste.
- 1 teaspoon pink pitaya powder – tints the cake batter pink. You can also use pink food coloring or omit the colorant.
Filling
- 1 can sweetened condensed milk – You need a 14-oz can condensed milk.
- 2 teaspoons rosewater – is combined with the condensed milk and poured over the cake.
Topping
- 2 cups heavy whipping cream – You want to use heavy cream because we need the higher fat content for a sturdy frosting. The cream needs to be very cold to whip stiff.
- 1 cup powdered sugar – For a smooth texture, sift the powdered sugar to remove any lumps.
- 1 teaspoon rosewater – for extra rose aroma.
- dried or fresh roses – This is optional, but I think the cake looks so pretty with a few dried rose buds scattered over the topping. Tiny fresh roses would look lovely as well.
Instructions
1. Prepare for baking
Preheat your oven to 350°F. Grease a 9×13 inch cake pan with butter or non-stick cooking spray.
2. Combine dry ingredients
In a medium bowl, whisk together the cake flour, baking powder, and pink pitaya powder.
3. Cream butter, sugar, and oil
In a large mixing bowl, beat together the butter, sugar, and oil until creamy and light in color, about 3 minutes.
4. Add wet ingredients
Add the eggs, one at a time, and continue mixing until everything is well combined. Scrape down the sides of the bowl.
5. Finish the batter
With the mixer on low speed, mix half of the dry ingredients into the batter until mostly incorporated. Then, stir in the milk and rosewater and mix until well combined. Mix in the remaining dry ingredients until the batter is smooth and well combined. Be careful not to overmix the batter.
6. Fill pan
Pour the batter into the prepared cake pan and spread it out evenly.
7. Bake cake
Bake the cake for 30 to 35 minutes. It’s ready when a toothpick comes out with just a few crumbs but no liquid batter.
8. Poke holes
Remove the cake from the oven. Use the end of a wooden spoon to poke holes all over the cake.
9. Create filling
In a liquid measuring cup (or a bowl with a spout), stir together the condensed milk and rose water.
10. Pour over the cake
Pour the condensed milk mixture evenly over the warm cake and let the liquid soak into the holes. It’s fine if a little bit remains on top of the cake.
11. Let cool
Allow the cake to cool completely inside the baking pan.
12. Mix topping
Once the cake has fully cooled, place the cold heavy cream, powdered sugar, and rosewater into a large mixing bowl of a stand mixer. Beat at high speed until stiff peaks form.
13. Top cake
Using a small offset spatula, spread the whipped topping over the cold cake. Decorate the cake with dried rose buds or small fresh roses.
14. Decorate
Decorate the cake with dried rose buds or small fresh roses. This is optional.
15. Serve
Refrigerate the cake until you’re ready to serve. Cut the cake into 12 to 15 slices and serve it. Enjoy!
Storage tips
- Store: Keep the cake tightly covered in the refrigerator and eat it within 3 to 4 days.
- Freeze: I recommend freezing the cake without the topping. Wrap the cake tightly in plastic wrap and freeze it for up to 3 months. Defrost the cake in the refrigerator overnight before frosting and serving.
More cake recipes
- Strawberry Lemonade Pound Cake
- Lemon Lavender Cake
- Cornflower Cake
- Elderflower Cake
- Lemon Zucchini Cake
- Blueberry Coffee Cake
- Evaporated Milk Cake
Rose Poke Cake Recipe
This incredibly soft, fluffy, and moist rose poke cake is full of romantic rose flavor! The cake is soaked with a milky rose mixture and finished off with a light whipped cream frosting that takes into utter dessert perfection.
Ingredients
Rose Cake
- 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)
Filling
- 1 can (14 oz / 400 g) sweetened condensed milk
- 2 tsp rosewater
Topping
- 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
Instructions
- Prepare for baking. Preheat your oven to 350°F / 180°C / gas mark 4. Grease a 9x13 inch / 23 x 33 cm cake pan with butter or non-stick cooking spray.
- Combine dry ingredients. In a medium bowl, whisk together the cake flour, baking powder, and pink pitaya powder.
- Cream butter, sugar, and oil. In a large mixing bowl, beat together the butter, sugar, and oil until creamy and light in color, about 3 minutes.
- Add wet ingredients. Add the eggs, one at a time, and continue mixing until everything is well combined. Scrape down the sides of the bowl.
- Finish the batter. With the mixer on low speed, mix half of the dry ingredients into the batter until mostly incorporated. Then, stir in the milk and rosewater and mix until well combined. Mix in the remaining dry ingredients until the batter is smooth and well combined. Be careful not to overmix the batter.
- Fill pan. Pour the batter into the prepared cake pan and spread it out evenly.
- Bake. Bake the cake for 30 to 35 minutes. It’s ready when a toothpick comes out with just a few crumbs but no liquid batter.
- Poke holes. Remove the cake from the oven. Use the end of a wooden spoon to poke holes all over the cake.
- Create filling. In a liquid measuring cup (or a bowl with a spout), stir together the condensed milk and rose water.
- Pour over the cake. Pour the condensed milk mixture evenly over the warm cake and let the liquid soak into the holes. It’s fine if a little bit remains on top of the cake.
- Let cool. Allow the cake to cool completely inside the baking pan.
- Mix topping. Once the cake has fully cooled, place the cold heavy cream, powdered sugar, and rosewater into a large mixing bowl of a stand mixer. Beat at high speed until stiff peaks form.
- Top cake. Using a small offset spatula, spread the whipped topping over the cold cake. Decorate the cake with dried rose buds or small fresh roses.
- Serve. Refrigerate the cake until you’re ready to serve. Cut the cake into 12 to 15 slices and serve it. Enjoy!
Notes
Room temperature ingredients: Make sure that cold ingredients such as butter, eggs, and milk are at room temperature. This ensures the cake batter will be smooth and creamy.
Pour the condensed milk while the cake is warm: You want to poke and pour the cake while it’s still warm so the liquid soaks properly into the cake and infuses it with moisture. Then, let it cool before adding the frosting.
Chill the cake until serving: The cake shouldn’t sit out at room temperature after it’s assembled. Store it in the refrigerator until you are ready to serve.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 304Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 76mgSodium: 228mgCarbohydrates: 41gFiber: 0gSugar: 22gProtein: 5g
