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The delicate scent of blooming roses always brings a hint of nostalgia, doesn’t it? When I first experimented with incorporating rosewater into my baking, I had no idea I would stumble upon a heavenly creation: the Rose Poke Cake. Imagine a moist cake infused with fragrant rosewater, soaking in sweetened condensed milk, and topped with fluffy whipped cream, all in a striking pink hue. This charming dessert is not only visually stunning but also carries a unique floral essence that elevates it beyond your typical cake.

I crafted this delightful recipe for those moments when you crave something special—whether it’s a casual afternoon with friends or a festive celebration. Trust me, your guests will be enchanted by this elegant treat, and you’ll love how effortlessly it comes together. Let’s dive into this Rose Poke Cake recipe, which captures the essence of spring and transforms any occasion into a memorable feast!

Why is this Rose Poke Cake Recipe a must-try?

Unique Floral Flavor: The infusion of rosewater creates a captivating taste that sets this cake apart from ordinary desserts.
Effortless Preparation: With simple steps, this recipe is perfect for bakers of any skill level, so you don’t need to be a pro to impress.
Stunning Presentation: The vibrant pink hue and fluffy topping make it a visual delight that will wow your guests at any gathering.
Versatile Enjoyment: Ideal for various occasions, from casual brunches to fancy parties, it easily elevates any dessert table.
Crowd-Pleasing Appeal: With its light and airy texture, this cake promises to be a hit among friends and family—they won’t be able to resist!
To add a special touch, consider pairing your cake with some light jasmine tea for a delightful tea party experience.

Rose Poke Cake Ingredients

For the Cake
Cake Flour – Provides structure and a delicate texture; you can substitute with all-purpose flour if needed, but results may vary.
Baking Powder – Acts as a leavening agent for the cake rise; ensure it’s fresh for the best results.
Salted Butter – Adds richness and flavor to the cake; can substitute with unsalted butter but add a pinch of salt to taste.
Sugar – Sweetens the cake and contributes to its texture; regular granulated sugar is ideal, but alternatives like coconut sugar may alter the flavor.
Vegetable Oil – Ensures moisture and tenderness; you can use any neutral oil like canola as a substitute.
Eggs – Essential for binding and moisture; use room temperature eggs for better incorporation.
Buttermilk – Tenderizes the cake while adding tang; can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Rosewater – Infuses the cake with a unique floral flavor; make sure to use culinary-grade to ensure safety.
Pink Pitaya Powder or Food Coloring – Gives the cake a vibrant color; you can omit or reduce it for a lighter hue.
For the Filling
Sweetened Condensed Milk – Adds extra sweetness and moisture; no direct substitute exists, but caramel can provide a different twist in flavor.
For the Topping
Heavy Cream – Creates a light, airy whipped topping; non-dairy alternatives work but the texture will not be identical.
Powdered Sugar – Essential for sweetening the whipped cream and ensuring stability; regular granulated sugar can be used in a pinch, though it may affect texture.

This Rose Poke Cake Recipe is a floral fantasy that will leave you and your guests enchanted! Enjoy crafting this delightful treat that’s bursting with flavor and charm.

How to Make Rose Poke Cake

Preheat Oven: Begin by preheating your oven to 350°F (175°C) so it’s ready for your cake batter.
Mix Dry Ingredients: Sift together the cake flour and baking powder in a bowl. This ensures there are no lumps and helps the cake rise beautifully.
Cream Butter and Sugar: In a large mixing bowl, cream the salted butter and sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. This step helps to create a well-emulsified batter, contributing to the cake’s moisture.
Combine Wet and Dry: Gradually alternate adding the dry ingredients with buttermilk, mixing gently. Don’t forget to incorporate the rosewater and food coloring if you’re using it.
Bake Cake: Pour the batter into a prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Poke Holes: After removing the cake from the oven, use a skewer or the handle of a wooden spoon to poke holes across the surface for the filling.
Prepare Filling: Mix the sweetened condensed milk with a bit more rosewater, then pour it evenly over the warm cake, allowing it to soak into the holes.
Make Whipped Topping: In a chilled bowl, whip the heavy cream with powdered sugar and additional rosewater until soft peaks form, creating a light and airy topping.
Decorate Cake: Once cooled, spread the whipped topping generously over the cake. Garnish with edible roses for an elegant presentation, then refrigerate before serving to let flavors meld.

Optional: Add a sprinkle of crushed edible rose petals on top for an extra touch of elegance.
Exact quantities are listed in the recipe card below.

Make Ahead Options

Preparing the Rose Poke Cake in advance is a fantastic way to save time on busy days! You can bake the cake up to 24 hours ahead of time; once it cools, poke the holes and drizzle it with the sweetened condensed milk mixture, then cover and refrigerate. This soaking process enhances the flavor, making it even more delightful to serve. The whipped topping can also be made ahead—just whip the cream, sugar, and rosewater, then store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, simply spread the whipped topping over the cake, garnish with edible roses, and relish the beautiful and delicious results!

How to Store and Freeze Rose Poke Cake

Room Temperature: Store any leftover cake at room temperature for up to 2 days. Ensure it’s covered with a cake dome or plastic wrap to maintain freshness.
Fridge: Keep the Rose Poke Cake in the fridge for up to 4 days. If you’ve added whipped cream, it should be covered tightly to prevent it from absorbing odors.
Freezer: You can freeze the un-iced Rose Poke Cake for up to 2 months. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating: Thaw the cake overnight in the fridge. Once thawed, add fresh whipped cream to enjoy its delightful texture and flavor again!

Tips for the Best Rose Poke Cake

Softened Butter: Make sure your butter is at room temperature for easy creaming and better incorporation of air, which leads to a fluffier cake.
Room Temperature Ingredients: Using eggs and buttermilk at room temperature helps them blend more easily, resulting in a smoother batter for your Rose Poke Cake.
Avoid Overmixing: To maintain the tender texture, mix the batter just until combined. Stop as soon as no dry streaks remain to prevent a dense cake.
Poking Holes Carefully: Use a skewer or chopstick to poke holes gently; ensuring even distribution allows the sweetened condensed milk filling to soak into the cake properly.
Chill Before Serving: Letting the cake sit in the refrigerator after decorating allows the flavors to meld beautifully, enhancing your overall dessert experience.

Rose Poke Cake Variations

Feel free to explore these variations to personalize your baking experience and delight your taste buds!

Citrus Twist: Swap rosewater for orange blossom water for a refreshing, zesty flavor that adds a cheerful note.
Mix It Up: Incorporate a handful of finely chopped pistachios into the batter for a delightful crunch that pairs beautifully with the floral notes.
Fruit Infusion: Add a layer of fresh raspberries or strawberries between the cake and topping for a fruity surprise that bursts with flavor.
Herbal Hint: Infuse the whipped cream with a few crushed mint leaves for a refreshing garden twist that complements the rose flavor.
Chocolate Layer: Drizzle warm chocolate ganache over the whipped topping for an indulgent, rich touch that contrasts beautifully with the light floral notes.
Mini Delights: Make individual mini poke cakes by baking in ramekins. Each guest gets a personal dessert—perfect for parties or intimate gatherings.
Spiced Variation: Add a pinch of cardamom or nutmeg to the batter for a warm, spicy undertone that rounds out the sweet floral essence.
Gourmet Toppings: Experiment with gourmet sprinkle options like crushed edible flowers or vibrant edible glitter to elevate your presentation and wow your guests.

What to Serve with Rose Poke Cake?

Indulging in a slice of this exquisite cake calls for thoughtfully selected companions to enhance your dessert experience.

Light Jasmine Tea: The gentle floral notes of jasmine tea beautifully complement the rosewater flavor, creating a fragrant pairing that soothes the senses.
Fresh Berries: A medley of juicy strawberries and raspberries adds a refreshing tartness, balancing the sweetness of the cake while providing a vibrant color contrast.
Vanilla Bean Ice Cream: The rich creaminess of vanilla ice cream harmonizes with the airy whipped topping, creating a luscious mouthfeel that elevates each bite.
Citrus Sorbet: A scoop of refreshing lemon or orange sorbet introduces a zesty nuance, cutting through the richness of the cake and offering a palate-cleansing finish.
Champagne or Sparkling Wine: Bubbles add an element of celebration, and the fruity notes pair perfectly, making your cake feel like an extravagant treat for any gathering.
Edible Flower Garnish: Decorate with edible violets or pansies to visually enhance the experience. The delicate petals echo the cake’s floral tones, making your dessert presentation truly exquisite.

Each of these pairings not only complements the Rose Poke Cake but also transforms your gathering into an elegant culinary affair.

Rose Poke Cake Recipe FAQs

What type of rosewater should I use?
Absolutely! Make sure to use culinary-grade rosewater specifically made for cooking. Avoid any non-food grade versions, as these can contain additives or preservatives that are not safe for consumption. If you’re unsure, look for rosewater in specialty or health food stores where they offer ingredients tailored for baking.

How should I store my Rose Poke Cake?
Very! The Rose Poke Cake keeps well in the fridge for up to 4 days. Store it in an airtight container to prevent it from absorbing any odors from your fridge. If you haven’t added the whipped cream topping yet, you can keep the cake covered at room temperature for 2 days for the best flavor and texture.

Can I freeze the Rose Poke Cake?
Yes, you can enjoy the thoughtful flavors longer! To freeze, wrap the un-iced cake tightly in plastic wrap followed by aluminum foil for optimal protection against freezer burn. It can be frozen for up to 2 months. When you’re ready to indulge, thaw it overnight in the fridge before adding your whipped cream topping for the best results.

What if my cake sinks in the middle?
Oh no! A sinking cake could be a result of a few things. First, ensure you correctly measure your ingredients; too much liquid or not enough flour can affect the structure. Also, avoid overmixing the batter, as this can incorporate too much air. Lastly, check the oven temperature—baking at a higher temperature can cause the cake to rise too quickly and then collapse.

Can I make this cake nut-free?
Absolutely! This Rose Poke Cake is inherently nut-free as it uses ingredients like flour and vegetable oil. If you’re concerned about cross-contamination, ensure to choose brands that are certified nut-free. Always double-check the labels of any ingredients you use to accommodate dietary restrictions.

How long will the whipped cream topping last?
The whipped cream topping is best enjoyed fresh. If you’ve used heavy cream, it can last in the fridge for about 2-3 days, but it’s best to add it to the cake shortly before serving to maintain its airy texture. If you have leftover whipped cream, store it in an airtight container to keep it from flattening.