Description
A soft and fragrant cake infused with rose syrup or rose-flavored gelatin. After baking, the cake is “poked” to allow the syrup to soak in, creating a moist, floral dessert. Finished with rose buttercream or whipped cream and decorated with delicate rose patterns, it’s perfect for birthdays, bridal showers, or elegant tea parties.
Ingredients
🛒 Ingredients (for one 9-inch round cake):
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
For the Rose Syrup (soaking liquid):
½ cup rose water or rose syrup
½ cup sugar (optional, if syrup isn’t sweetened)
2–3 tablespoons water
For the Frosting:
16 oz (2 packages) cream cheese or buttercream frosting, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk to adjust consistency
Pink food coloring (optional)
For Decorations:
Edible rose petals
Piped frosting roses
Crushed pistachios or sprinkles (optional)
Instructions
📝 Instructions:
Step 1: Bake Cake
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
Gradually mix in dry ingredients alternately with milk until smooth.
Pour batter into the prepared pan and bake 35–40 minutes, or until a toothpick comes out clean. Cool completely.
Step 2: Make the Rose Syrup
In a small saucepan, combine rose water, sugar, and water. Heat gently until sugar dissolves. Cool slightly.
Step 3: Poke the Cake
Using the handle of a wooden spoon, poke evenly spaced holes all over the cooled cake.
Pour the rose syrup over the cake slowly, allowing it to soak in. Refrigerate for 30–60 minutes for maximum flavor absorption.
Step 4: Frost Cake
Tint frosting pink if desired.
Apply a crumb coat and chill for 20 minutes.
Frost the cake fully and smooth.
Step 5: Decorate
Pipe rose patterns or swirls on top.
Garnish with edible rose petals or crushed pistachios for extra elegance.
Notes
- Flavor Boost: Add a few drops of rose extract to the cake batter for a stronger rose aroma.
- Mini Version: Make cupcakes and poke each with syrup individually.
- Make Ahead: Bake the cake a day ahead and soak with syrup; frost and decorate the day of serving.
- Prep Time: 35–40 minutes
- Cook Time: 30–45 minutes
- Category: Dessert / Floral Cake
- Method: Baked / Poke Cake / Decorated
- Cuisine: International / Elegant Tea Cake