Cake or cupcakes? Go with mini loaf cakes! Our rosewater tea cakes with a rich chocolate ganache glaze are the perfect treat to enjoy with a hot, strong cuppa, to serve at a bridal shower, or to gift to Mum on Mother’s Day.
The cakes are made with a quick one-bowl batter and topped with a rosewater-infused chocolate ganache. Rosewater and dark chocolate pair wonderfully and I recommend using a good-quality chocolate with a high cocoa percentage (think 70% and up.)
While I opted to bake the tea cakes in adorable mini loaf molds, you can choose to prepare them in a cupcake tin just as fine (the recipe makes about 12 cupcakes.) I decorated the mini loaves with edible sugar roses, cute sprinkles and put them in free printable loaf wrappers from our Vintage Rose collection.
You can download the printable wrappers and recipe below. Let’s get baking!
More from the Vintage Rose Mother’s Day collection
This project is part of our Vintage Rose Mother’s Day collection. Check the links below for more craft ideas, flower DIYs and sweet treats.
Do you enjoy baking – and let’s be real eating – muffins and cupcakes as much as we do? Then also check out these cupcake and muffins recipes! From chocolate to caramel and fruits, we have a treat for every taste:
Our rosewater tea cakes are made with a quick one-bowl batter and topped with a rosewater-infused chocolate ganache. Rosewater and dark chocolate pair wonderfully. Coloring some of the cake batter pink is completely optional. You can also experiment with different flavor combinations, such as rosewater and orange (simply add the finely grated zest of 1 organic orange), or rosewater and amaretto (use 2 tbsp rosewater + 1 tbsp amaretto.)
Prep Time1 hour
Cook Time18 minutes
Total Time1 hour18 minutes
For the tea cakes
170 g (3/4 cup / 1 1/2 sticks) unsalted butter, room temperature
150 g (3/4 cup) granulated sugar
3 eggs (UK & Europe: M / US, CA, AUS & NZ: L)
180 g (2 cups) cake flour, sifted
60 ml (1/3 cup) milk
3 tbsp rosewater
1 1/2 tsp baking powder
1/4 tsp salt
pink food colouring (optional)
For the chocolate ganache
150 g (5 oz / 3/4 + 1/8 cup) dark or semi-sweet chocolate, chopped, or chocolate chips
120 ml (1/2 cup) double (heavy) cream
1 tbsp rosewater
edible sugar roses
pink and white sprinkles, hundreds-and-thousands (nonpareils), and dragées
8 – 10 disposable mini loaf bake-in molds
printable loaf wrapper (download at the end of the post)
Preheat the oven. Preheat the oven to 180°C (350°F / Gas Mark 4).
Mix the cake batter. Sift the flour, baking powder and salt into a large bowl. In a large mixing bowl, beat the butter and sugar with an electric until light and fluffy. Scrape down the sides of the bowl occasionally. Add the rosewater and mix well. Add the eggs one-by-one and beat until well incorporated. If the mixture curdles, stir in a tablespoon of flour. Add the flour and milk and mix until everything is just combined. Don’t overbeat the batter. Divide the cake batter into two portions and tint one portion pink using pink food coloring.
Bake the rosewater tea cakes. Fill the mini loaf molds 2/3 with both untinted and pink cake batter. Run a skewer through to create a marbled pattern. Bake the tea cakes for 18 to 20 minutes. To check the doneness, insert a cake tester or skewer into the middle of a cake. If the skewer comes out clean, remove the tea cakes from the oven. Place on a wire rack and allow the cupcakes to cool.
Make the chocolate ganache. Place the chopped chocolate or chocolate chips and cream in a microwave-safe jug and melt in the microwave set to the lowest setting for 1 minute. Remove from the microwave and stir with a plastic spatula. Continue melting the chocolate in 30-second intervals and mix between each interval until chocolate has completely melted and the ganache is perfectly combined. Let the ganache set for 5 to set a little and stir in the rosewater. Then pour over the cake loaves.
Decorate the tea cakes. While the chocolate ganache is still soft, decorate the tea cakes with edible sugar roses and sprinkles, hundreds-and-thousands (nonpareils), and pearl dragées. Then place the cakes in the printable loaf wrappers and serve.
Storage & Shelf Life
You can keep the finished rosewater tea cakes at room temperature for three days. The undecorated tea cakes can be stored in airtight containers or ziplock bags in the freezer for a month. Always let the cakes come to room temperature before enjoying.
Print & assemble the mini loaf wrappers
Print the loaf wrappers on A4 or letter size cardstock or photo paper and cut out along the grey lines. Working with a bone folder and ruler, crease along the grey lines and fold the sides inwards. Put glue on all the flaps that say “Glue”. You can either use double-sided tape, a strong glue stick, or superglue. To assemble the loaf wrappers, stick the side parts together.
Free Printable Mini Loaf Wrapper
Click on the button to download your free printable mini loaf wrapper to serve the rosewater tea cakes in style!