Description

This Delightful Rose Poke Cake is a romantic and elegant dessert that combines a moist, fluffy cake infused with delicate rosewater flavor and a luscious whipped cream topping. Perfect for special occasions, the cake features a unique poke technique where sweetened condensed milk soaks into the cake, enhancing moisture and taste, while optional pink pitaya powder adds a lovely blush color.

Ingredients

Scale

Cake Ingredients

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.)

Soaking & Topping

1 cup sweetened condensed milk (Acts as a soaking liquid to keep the cake moist.)
1 cup heavy whipping cream (Needed for the fluffy topping.)
2 tablespoons powdered sugar (Sweetens the whipped cream.)
dried or fresh roses (Optional decorative element.)

Instructions

Preheat Oven: Preheat your oven to 350°F (180°C) and grease a 9×13 inch cake pan to prepare it for baking.
Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and optional pink pitaya powder to ensure even distribution and leavening.
Cream Butter and Sugar: In a large bowl, beat together the butter, granulated sugar, and vegetable oil until the mixture is light and fluffy, which aerates the batter for a tender cake.
Add Eggs: Add the eggs one at a time into the creamed mixture, beating well after each addition to fully incorporate and create a smooth batter.
Combine Wet and Dry Ingredients: Mix half of the dry ingredient mixture into the creamed butter mixture, then add the buttermilk and rosewater, stirring until everything is fully incorporated.
Finish Batter: Add the remaining dry ingredients and mix gently until smooth, being careful not to overmix to maintain a light texture.
Bake Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool and Poke Holes: Allow the cake to cool for about 10 minutes. Then, use a skewer or fork to poke holes all over the top of the warm cake to prepare for soaking.
Soak Cake: Mix together sweetened condensed milk and rosewater, then pour this mixture evenly over the warm cake, allowing it to soak through the holes and keep the cake moist.
Cool Completely: Transfer the cake to a wire rack and cool it completely to room temperature before adding the topping.
Whip Cream: Whip the heavy cream with powdered sugar and a touch of rosewater until stiff peaks form, creating a light and fluffy topping.
Decorate Cake: Spread the whipped cream evenly over the cooled cake and decorate with dried or fresh roses for a romantic presentation.
Chill Before Serving: Refrigerate the cake until ready to serve to allow the flavors to meld and the topping to set.

Notes

You can substitute all-purpose flour for cake flour but the texture might be slightly denser.
Rosewater is essential for the signature flavor but can be adjusted to taste if preferred milder.
Pink pitaya powder is optional and used primarily for enhancing the subtle pink color of the cake.
Ensure eggs are at room temperature to achieve the best batter consistency.
The poke and soak step is key to making this cake super moist and flavorful.
Use fresh or dried edible roses for decoration to keep them safe for consumption.
The cake is best stored refrigerated and should be consumed within 3-4 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Keywords: rose cake, poke cake, rosewater dessert, romantic cake, floral cake, moist poke cake, whipped cream topping, pink cake