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Rose Poke Cake

Delightful Rose Poke Cake: A Romantic Baking Adventure

This Rose Poke Cake is a delightful and romantic dessert, infused with rose flavor, that promises to impress at any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cakes
Cuisine: Baking
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Essential for structure and light texture; replace with all-purpose flour if desired.
  • 2 teaspoons baking powder Provides leavening to make the cake rise.
  • ½ cup salted butter Adds moisture and rich flavor; unsalted butter can be used.
  • 1 cup granulated sugar Sweetener that helps create a tender cake.
  • ¼ cup vegetable oil Adds moisture; can be replaced with melted coconut oil.
  • 3 large eggs Use room temperature eggs for better incorporation.
  • 1 cup buttermilk Contributes to moisture; regular milk mixed with vinegar can serve as a substitute.
  • 2 teaspoons rosewater Provides the signature rose flavor.
  • 1 teaspoon pink pitaya powder Optional for color enhancement.
For the Soaking Liquid
  • 1 cup sweetened condensed milk Acts as a soaking liquid to keep the cake moist.
For the Frosting
  • 1 cup heavy whipping cream Needed for the fluffy topping.
  • 2 tablespoons powdered sugar Sweetens the whipped cream.
For Decoration
  • dried or fresh roses Optional decorative element.

Equipment

  • 9x13 inch cake pan
  • Mixing Bowls
  • Electric Mixer
  • Whisk
  • Spatula
  • Measuring Cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch cake pan.
  2. In a medium bowl, whisk together the cake flour, baking powder, and optional pink pitaya powder.
  3. In a large bowl, beat together the butter, sugar, and vegetable oil until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix half of the dry ingredients into the creamed mixture, then add buttermilk and rosewater, stirring until incorporated.
  6. Add the remaining dry ingredients and mix gently until smooth.
  7. Pour the batter into the prepared cake pan and bake for 30-35 minutes until done.
  8. Allow the cake to cool for about 10 minutes, then poke holes all over the top.
  9. Mix together sweetened condensed milk and rosewater, then pour over the warm cake.
  10. Cool the cake completely on a wire rack.
  11. Whip the heavy cream with powdered sugar and rosewater until stiff peaks form.
  12. Spread whipped cream over the cooled cake and decorate with roses.
  13. Refrigerate until ready to serve.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 26gVitamin A: 400IUCalcium: 60mgIron: 1mg

Notes

Keep butter, eggs, and buttermilk at room temperature for best mixing results. Adjust rosewater to taste.

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