In the heart of my kitchen, a delightful transformation takes place every time I bake a Rose Poke Cake. The moment I crack the eggs and whisk them with rich butter and sugar, my senses awaken to sweetness and warmth, inviting a sense of nostalgia and sheer joy. This cake isn’t just another dessert; it’s a celebration of flavor. Imagine a delightfully moist cake infused with the delicate essence of rosewater, topped with a luscious whipped cream that feels like a soft cloud on your palate.
I first stumbled on this enchanting recipe while looking for a way to elevate my usual baking routine. The unique poke concept allows the cake to soak in a creamy condensed milk mixture, offering every bite a heavenly experience. Whether you’re planning a cozy family gathering or simply craving something special for yourself, this Rose Poke Cake checks all the boxes—easy to make, visually stunning, and impressively delicious. So, let’s dive into this fragrant adventure and fill our homes with joy, one slice at a time!
Why is Rose Poke Cake so special?
Delightful aroma: The enchanting scent of rosewater fills your kitchen, making this cake a true sensory experience.
Moist and flavorful: The poke method infuses each bite with a creamy sweetness, elevating the traditional cake to new heights.
Visually stunning: Topped with whimsical roses, this cake is as beautiful as it is delicious—a perfect centerpiece for any gathering!
Crowd-pleaser: Ideal for special occasions or casual get-togethers, your guests will be raving about this unique dessert.
Easy to make: With simple ingredients and straightforward steps, even beginner bakers will succeed in creating this lovely treat.
If you’re craving more delightful sweet options, check out my other unique cake recipes that will surely mesmerize your taste buds!
Rose Poke Cake Ingredients
For the Cake
- Cake flour – 2 3/4 cups ensure a light texture for this delightful Rose Poke Cake.
- Baking powder – 3 tsp helps the cake rise beautifully, creating a fluffy bite.
- Salted butter – 3/4 cup, room temperature for a creamy base that enriches flavor.
- Sugar – 1 1/2 cups balances the rosewater’s delicate notes with sweetness.
- Vegetable oil – 3 tbsp adds moisture and enhances the cake’s softness.
- Large eggs – 4 provide structure and richness to your cake.
- Buttermilk – 1 1/8 cups contributes to a tender crumb and a subtle tang.
- Rosewater – 3 tsp infuses the cake with an aromatic floral flavor.
- Pink pitaya powder – 1 tsp (optional) for a beautiful pink hue and added nutrients.
For the Creamy Soak
- Sweetened condensed milk – 1 can (14 oz) creates a luscious, rich base that soaks into the cake.
- Rosewater – 2 tsp heightens the floral essence and complements the cake perfectly.
For the Whipped Topping
- Heavy whipping cream – 2 cups, cold, ensures a rich, fluffy topping.
- Powdered sugar – 1 cup, sifted, sweetens the cream to perfection.
- Rosewater – 1 tsp adds that cherished fragrance once more.
For Decoration
- Dried or fresh roses – choose either as a stunning garnish to elevate your cake’s presentation.
Gather these ingredients, and you’re set to create a mesmerizing Rose Poke Cake that will wow your guests!
How to Make Rose Poke Cake
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Preheat your oven to 350°F (180°C, gas mark 4). Grease a 9×13 inch cake pan with butter or non-stick cooking spray to ensure an easy release after baking.
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Whisk together the cake flour, baking powder, and pink pitaya powder in a medium bowl. This dry mixture forms the base for the cake’s texture.
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Beat the salted butter, sugar, and vegetable oil in a large mixing bowl until creamy and light in color, about 3 minutes. This step creates a luscious foundation for your cake.
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Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is thoroughly combined.
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Combine half of the dry ingredients into the batter at low speed until mostly incorporated. Then, stir in the buttermilk and rosewater, mixing until just combined. Mix in the remaining dry ingredients until smooth—take care not to overmix!
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Pour the batter into the prepared cake pan, spreading it out evenly to ensure even baking.
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Bake for 30 to 35 minutes, or until a toothpick comes out with just a few crumbs—this indicates your cake is perfectly done.
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Remove the cake from the oven and use the end of a wooden spoon to poke holes all over the cake. This allows the soak to penetrate for added flavor.
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Stir together the sweetened condensed milk and 2 tsp of rosewater in a liquid measuring cup until well combined.
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Pour the condensed milk mixture evenly over the warm cake, allowing it to drizzle into the holes. This soaking method enhances moisture and sweetness.
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Cool the cake completely in the baking pan. This allows the flavors to meld beautifully before adding the topping.
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Beat the cold heavy cream, powdered sugar, and 1 tsp of rosewater in a mixing bowl at high speed until stiff peaks form—a delectable whipped topping!
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Spread the whipped topping over the cold cake using a small offset spatula. Decorate with dried rose buds or fresh roses for a stunning finish.
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Refrigerate until ready to serve, then cut into 12 to 15 slices. The perfect way to present your lovely creation!
Optional: Garnish with edible glitter for an extra touch of magic!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Rose Poke Cake
Room Temperature: Keep the cake at room temperature, covered with plastic wrap, for up to 2 days to maintain its moisture and flavor.
Fridge: Store any leftovers in the refrigerator, sealed in an airtight container, for up to 5 days. This preserves the delicate whipped topping and vibrant taste of rosewater.
Freezer: To freeze, slice the Rose Poke Cake and wrap each piece tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months.
Reheating: Thaw in the fridge overnight, and enjoy cold or let it come to room temperature before serving. You can also slightly warm individual slices in the microwave for 10-15 seconds for a delicious treat!
Tips for the Best Rose Poke Cake
Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth batter, preventing lumps and promoting even mixing.
Don’t Overmix the Batter: Mix just until combined for a tender cake. Overmixing can lead to a dense texture in your Rose Poke Cake.
Poke Holes While Warm: Poking holes in the cake right after it comes out of the oven allows the sweetened condensed milk mixture to soak up flavor more effectively.
Cool Completely: Let your cake cool completely before adding the whipped topping. This helps maintain the structure and makes it easier to slice.
Decorate Before Serving: Add decorative rose buds or fresh roses just before serving to keep them fresh and vibrant—a stunning visual for your guests!
Rose Poke Cake Variations
Feel free to get creative with your Rose Poke Cake and make it your own—there are endless possibilities!
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Gluten-Free: Substitute cake flour with a 1:1 gluten-free flour blend for a delightful alternative that everyone can enjoy.
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Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use coconut cream instead of heavy cream for a plant-based twist.
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Berry Bliss: Add fresh raspberries or strawberries into the batter for bursts of fruity flavor, adding a beautiful color contrast to the cake.
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Citrus Zing: Incorporate lemon or orange zest into the batter for a refreshing twist that enhances the floral notes of the rosewater.
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Chocolate Lovers: Swirl in some melted dark chocolate into the batter for a chocolate-rose fusion that adds richness and depth.
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Nutty Delight: Fold in chopped pistachios or almonds to the batter before baking for added texture and an inviting crunch with each bite.
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Spiced Up: Include a pinch of cardamom or cinnamon to the batter for an unexpected warmth that complements the rose flavor beautifully.
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Salted Caramel Drizzle: Drizzle homemade or store-bought salted caramel over the whipped topping, and watch how it transforms each slice into an indulgent treat!
Make Ahead Options
These delicious Rose Poke Cakes are perfect for meal prep enthusiasts! You can bake the cake up to 24 hours in advance, allowing it to cool completely before poking holes and soaking it with the condensed milk mixture. After soaking, cover the cake tightly with plastic wrap to maintain its moisture. You can also whip the cream topping up to 3 days ahead; simply store it in an airtight container in the refrigerator. When you’re ready to serve, spread the whipped cream on the cake, decorate with roses, and enjoy as if it were freshly made. This way, you’ll savor every bite of your Rose Poke Cake with minimal last-minute effort!
What to Serve with Rose Poke Cake?
With each slice, your taste buds will embark on a delightful journey of floral sweetness and creamy textures.
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Fresh Berries: The tartness of strawberries or raspberries provides a beautiful contrast to the cake’s sweet richness, enhancing the overall experience. Their vibrant colors also make for an appealing presentation.
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Vanilla Ice Cream: Creamy vanilla ice cream adds a classic touch and a deliciously cold contrast to the moist textures of the cake. A scoop on the side is sure to elevate the dessert moment!
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Lavender Lemonade: This refreshing drink not only quenches your thirst but also complements the floral notes in the cake. Its citrusy zing balances the sweetness and leaves you feeling rejuvenated.
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Chocolate Drizzle: A light drizzle of dark chocolate sauce over the whipped cream adds depth and decadence, creating an irresistible combination that chocolate lovers can’t resist.
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Chai Tea: The warm spices of chai tea create an inviting pairing, echoing the aromatic notes of rosewater while providing a cozy, comforting experience.
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Almond Biscotti: Crunchy biscotti with an almond flavor introduces a delightful texture contrast, perfect for those who enjoy a little bite alongside their moist cake.
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Coconut Sorbet: For a tropical twist, serve with coconut sorbet. Its creamy consistency and subtle sweetness harmonize beautifully with the rose flavors.
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Sparkling Water: Simple and elegant, sparkling water with a splash of lemon offers a refreshing palate cleanser that enhances the floral aspects of the cake without overpowering it.
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Caramel Sauce: A velvety caramel drizzle can provide a touch of indulgence, adding rich, buttery notes that beautifully complement the lightness of the poke cake.
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Earl Grey Tea: This aromatic tea, with hints of bergamot, pairs wonderfully with the rose flavors. Enjoy it warm for a delightful afternoon treat!
Rose Poke Cake Recipe FAQs
What should I look for when selecting ingredients?
Absolutely! When choosing your ingredients, ensure the eggs are fresh, preferably from a local source. For butter, use high-quality salted butter at room temperature to allow easy mixing. When picking rosewater, opt for pure rosewater for the best flavor. If using pitaya powder, look for a vibrant pink hue to enhance the cake’s color.
How should I store leftover Rose Poke Cake?
Very much! To keep your cake fresh, store leftovers in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. This will maintain its moisture and rich flavor for up to 5 days. For easy serving later, cut the cake into slices before storing.
Can I freeze Rose Poke Cake?
Of course! To freeze, slice your cake and wrap each piece tightly in plastic wrap, followed by aluminum foil, to prevent freezer burn. It can be frozen for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge or allow to come to room temperature before serving. For a warm treat, microwave individual slices for about 10-15 seconds.
What if my cake doesn’t soak properly?
No worries at all! If you find your cake isn’t absorbing the condensed milk mixture well, try poking more holes. Use a skewer or the end of a wooden spoon to create additional holes, and re-pour the milk mixture slowly, ensuring it seeps into the cake evenly. Let it sit for at least 30 minutes to fully soak.
Can I make this cake for someone with allergies?
Absolutely! If you’re making this cake for someone with allergies, consider substituting the wheat flour with a gluten-free flour blend designed for baking. Ensure your rosewater is allergy-friendly, and be cautious with any floral decorations. Always double-check ingredient labels to avoid cross-contamination.
How do I choose substitutes for rosewater?
Great question! If you don’t have rosewater, you could use almond extract for a different flavor profile, though this will change the essence of the cake. Orange blossom water is another beautiful alternative, providing a lovely floral touch. Adjust the quantity based on your preference, starting with half the amount and tasting as you go!
Decadent Rose Poke Cake That Will Wow Your Guests
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C, gas mark 4). Grease a 9x13 inch cake pan.
- Whisk together the cake flour, baking powder, and pink pitaya powder in a medium bowl.
- Beat the salted butter, sugar, and vegetable oil in a large mixing bowl until creamy and light in color.
- Add the eggs one at a time, mixing well after each addition.
- Combine half of the dry ingredients at low speed, then stir in the buttermilk and rosewater until just combined.
- Pour the batter into the prepared cake pan, spreading it evenly.
- Bake for 30 to 35 minutes, or until a toothpick comes out with just a few crumbs.
- Remove the cake from the oven and poke holes all over the cake with the end of a wooden spoon.
- Stir together the sweetened condensed milk and 2 tsp of rosewater in a liquid measuring cup.
- Pour the condensed milk mixture evenly over the warm cake.
- Cool the cake completely in the baking pan.
- Beat together the cold heavy cream, powdered sugar, and 1 tsp of rosewater until stiff peaks form.
- Spread the whipped topping over the cold cake and decorate with roses.
- Refrigerate until ready to serve, then cut into 12 to 15 slices.
