20 Delicious Rose Cakes Recipes Exquisite

Kickstart your baking adventure with our collection of 20 Delicious Rose Cakes Recipes Exquisite! Whether you’re a seasoned baker or just starting out, these floral-inspired treats are sure to dazzle your taste buds and impress your guests. From elegant layered cakes to simple, fragrant delights, there’s a rose cake for every occasion. Ready to explore these blooming beauties? Let’s dive into the sweet, aromatic world of rose cakes together!

Vanilla Rose Petal Cake

Zesty and floral, this vanilla rose petal cake is a showstopper that’s surprisingly simple to make. You’ll love how the delicate rose flavors pair with the sweet vanilla, creating a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup unsalted butter, softened to room temperature
• 2 large eggs, farm-fresh and at room temperature
• 1/2 cup whole milk, creamy and rich
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 tbsp edible rose petals, finely chopped for a floral punch
• 1 1/2 tsp baking powder, for a perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to avoid a lumpy mixture.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one at a time ensures a smoother batter.
4. Alternately add the sifted flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined.
5. Gently fold in the chopped rose petals, being careful not to overmix. Overmixing can lead to a dense cake.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 25 minutes to prevent overbaking.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Just out of the oven, this cake boasts a tender crumb and a subtle floral aroma that’s irresistible. Serve it with a dollop of whipped cream and a sprinkle of rose petals for an extra touch of elegance.

Chocolate Rose Infusion Cake

Wow, have you ever wanted to impress your friends with a dessert that looks as stunning as it tastes? This Chocolate Rose Infusion Cake is your ticket to becoming the star baker in your circle.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet base
• 3/4 cup unsweetened cocoa powder, rich and dark
• 1 tsp baking soda, to give it rise
• 1/2 tsp salt, to balance the sweetness
• 1 cup buttermilk, for a tender crumb
• 1/2 cup vegetable oil, for moisture
• 2 large eggs, farm-fresh and room temperature
• 2 tsp pure vanilla extract, for depth of flavor
• 1 cup boiling water, to intensify the chocolate
• 1/2 cup rose water, for a floral hint
• 1 cup heavy cream, whipped to stiff peaks
• Fresh rose petals, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined.
4. Carefully stir in the boiling water. The batter will be thin; that’s okay.
5. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, brush the top of the cake with rose water for a subtle floral aroma.
8. Spread the whipped heavy cream over the cake. Garnish with fresh rose petals.

Every bite of this cake is a dreamy mix of moist chocolate and a whisper of rose. Serve it at your next dinner party, and watch it disappear before your eyes.

Rosewater and Almond Cake

Unbelievably light and fragrant, this rosewater and almond cake is your next favorite dessert. It’s subtly sweet, with a floral hint that makes it perfect for any occasion.

Ingredients

• 1 cup finely ground almond flour
• 1/2 cup granulated sugar, for a delicate sweetness
• 3 large farm-fresh eggs, at room temperature
• 1/4 cup rich extra virgin olive oil
• 2 tbsp aromatic rosewater
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder, for a light rise
• A pinch of fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan.
2. In a large bowl, whisk together the almond flour, sugar, baking powder, and salt until well combined.
3. Add the eggs, olive oil, rosewater, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenous.
4. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
5. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

So moist and tender, this cake pairs wonderfully with a dollop of whipped cream or fresh berries. The rosewater adds a unique floral note that’s sure to impress.

Lemon Rose Drizzle Cake

Hey, have you ever wanted to bake something that feels like a hug in cake form? This lemon rose drizzle cake is just that—bright, floral, and utterly comforting.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet base
• 1/2 cup unsalted butter, softened to room temperature
• 3 large farm-fresh eggs, beaten
• 1/4 cup whole milk, for moisture
• 2 tbsp fresh lemon zest, for a citrusy punch
• 1 tbsp culinary-grade rose water, for a floral note
• 1 tsp baking powder, to lift the batter
• 1/2 tsp fine sea salt, to balance the sweetness
• 1/2 cup powdered sugar, for the drizzle
• 2 tbsp fresh lemon juice, for the drizzle

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan. This ensures your cake won’t stick.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: This step is key for a tender crumb.
3. Gradually mix in the beaten eggs, one at a time, followed by the lemon zest and rose water. The aroma at this stage is heavenly!
4. Alternately fold in the sifted flour, baking powder, and salt with the milk, starting and ending with the dry ingredients. Tip: Don’t overmix to keep the cake soft.
5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean. Tip: Ovens vary, so start checking at 40 minutes.
6. While the cake cools, whisk together powdered sugar and lemon juice for the drizzle. Drizzle over the cake once it’s slightly warm.

This cake is a dream—moist with a delicate crumb, bursting with lemon and a whisper of rose. Try serving it with a dollop of whipped cream and fresh berries for an extra special touch.

Rose and Raspberry Layer Cake

Vibrant and utterly delightful, this Rose and Raspberry Layer Cake is the perfect showstopper for any occasion. You’ll love the delicate floral notes paired with the tangy sweetness of raspberries.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup unsalted butter, softened to room temperature
• 3 large eggs, farm-fresh and at room temperature
• 1/2 cup buttermilk, creamy and slightly tangy
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 tbsp rose water, fragrant and floral
• 1 cup fresh raspberries, plump and juicy
• 1/4 cup raspberry jam, seedless and smooth
• 2 cups heavy cream, cold and rich
• 1/4 cup powdered sugar, finely sifted

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract and rose water. The mixture should be smooth and slightly increased in volume.
4. Alternately add the sifted flour and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined to avoid overworking the batter.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cakes cool, whip the heavy cream and powdered sugar to stiff peaks. Gently fold in the raspberry jam for a swirl effect.
8. Place one cake layer on a serving plate. Spread half of the whipped cream mixture over the top, then scatter half of the fresh raspberries. Repeat with the second layer. Tip: Chill the cake for 30 minutes before serving to set the layers.

Heavenly layers of moist cake, creamy filling, and fresh raspberries make every bite a delight. Serve chilled with a sprinkle of edible rose petals for an extra touch of elegance.

Earl Grey and Rose Cake

Absolutely nothing beats the delicate fusion of floral and citrus notes in a dessert, especially when it’s as unique as this Earl Grey and Rose Cake. Imagine biting into a soft, fragrant cake that carries the subtle aroma of bergamot and the gentle sweetness of rose—it’s like a tea party in every slice.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, fine and sparkling
• 1/4 cup unsalted butter, creamy and at room temperature
• 2 large eggs, farm-fresh and beaten
• 1 tbsp Earl Grey tea leaves, finely ground for intense flavor
• 1 tsp rose water, aromatic and floral
• 1/2 tsp baking powder, for a fluffy rise
• 1/4 cup whole milk, rich and creamy
• A pinch of salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan with butter, ensuring every corner is covered to prevent sticking.
2. In a mixing bowl, cream together the butter and sugar until the mixture is pale and fluffy, about 3 minutes. This step is crucial for a light cake texture.
3. Gradually add the beaten eggs to the butter mixture, mixing well after each addition to incorporate air and ensure a smooth batter.
4. Fold in the sifted flour, baking powder, and salt gently with a spatula to keep the batter airy. Overmixing can lead to a dense cake.
5. Stir in the milk, Earl Grey tea leaves, and rose water until just combined. The batter should be smooth and slightly runny.
6. Pour the batter into the prepared cake pan and tap it lightly on the counter to remove any air bubbles.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and slightly pulling away from the pan.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This prevents the cake from becoming soggy.

Gorgeously fragrant and tender, this Earl Grey and Rose Cake is a showstopper with its nuanced flavors. Serve it with a dollop of whipped cream and a sprinkle of edible rose petals for an extra touch of elegance.

Rose and Pistachio Bundt Cake

Craving something sweet with a floral twist? You’re in for a treat with this rose and pistachio bundt cake, a delightful dessert that’s as beautiful as it is delicious. Perfect for any occasion, it’s sure to impress with its unique flavors and stunning appearance.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet base
• 1/2 cup unsalted butter, softened to room temperature
• 3 large farm-fresh eggs, at room temperature
• 1 cup buttermilk, for a tender crumb
• 1/2 cup finely ground pistachios, for a nutty crunch
• 2 tbsp rose water, for a floral aroma
• 1 tsp vanilla extract, for depth of flavor
• 1/2 tsp baking powder, to help it rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter, ensuring every nook is covered to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, followed by the vanilla extract and rose water, mixing well after each addition.
4. Alternately add the sifted flour and buttermilk to the wet ingredients, starting and ending with the flour. Mix until just combined to avoid overworking the batter.
5. Fold in the ground pistachios, baking powder, and salt until evenly distributed throughout the batter.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tip: Tap the pan lightly on the counter to remove any air bubbles.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at the 40-minute mark to prevent overbaking.
8. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Out of the oven, this cake boasts a moist, tender crumb with the delicate fragrance of rose and the satisfying crunch of pistachios. Serve it dusted with powdered sugar and a sprinkle of crushed pistachios for an extra touch of elegance.

Orange Blossom and Rose Cake

Craving something sweet with a floral twist? You’re in for a treat with this Orange Blossom and Rose Cake. It’s light, fragrant, and just the thing to brighten up your day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, fine and sparkling
• 1/2 cup unsalted butter, room temperature and creamy
• 3 large eggs, farm-fresh and at room temperature
• 1/4 cup whole milk, creamy and rich
• 2 tbsp orange blossom water, fragrant and floral
• 1 tbsp rose water, delicately perfumed
• 1 tsp baking powder, for that perfect rise
• 1/2 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Use butter for greasing to add extra flavor.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the orange blossom and rose waters, mixing until the fragrance is evenly distributed.
5. Alternately add the sifted flour and milk to the butter mixture, starting and ending with flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You’ll love the tender crumb and the subtle floral notes that make this cake stand out. Try serving it with a dollop of whipped cream and a sprinkle of edible rose petals for an extra special touch.

Rose and White Chocolate Cheesecake

This Rose and White Chocolate Cheesecake is the perfect blend of floral and creamy, making it a showstopper for any occasion. You’ll love how the subtle rose flavor pairs with the sweetness of white chocolate.

Ingredients

• 1 1/2 cups finely crushed graham crackers
• 1/2 cup melted unsalted butter, rich and golden
• 24 oz cream cheese, softened to room temperature
• 1 cup granulated sugar, fine and sweet
• 3 large farm-fresh eggs, lightly beaten
• 1 tsp pure vanilla extract, aromatic and warm
• 1 cup high-quality white chocolate chips, melted and smooth
• 2 tbsp rose water, fragrant and floral
• 1/2 cup heavy cream, cold and whipped to stiff peaks

Instructions

1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Mix the crushed graham crackers with melted butter until well combined, then press firmly into the bottom of the pan. Tip: Use a flat-bottomed glass to even out the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Fold in the melted white chocolate and rose water until fully incorporated. Tip: Ensure the white chocolate is slightly cooled to avoid curdling the cream cheese.
6. Gently fold in the whipped cream to keep the batter light and airy.
7. Pour the batter over the crust and smooth the top with a spatula. Tip: Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 50-55 minutes, or until the edges are set but the center is slightly jiggly.
9. Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
10. Chill in the refrigerator for at least 4 hours, or overnight, before serving.

Delightfully creamy with a hint of floral elegance, this cheesecake is a dream. Serve it with fresh berries or a drizzle of melted white chocolate for an extra touch of luxury.

Matcha Rose Swirl Cake

Craving something sweet with a twist? You’re in for a treat with this Matcha Rose Swirl Cake, a perfect blend of earthy matcha and floral rose that’s as beautiful as it is delicious.

Ingredients

• 1 cup all-purpose flour, sifted for lightness
• 1/2 cup granulated sugar, for a sweet touch
• 1/4 cup unsalted butter, softened to room temperature
• 2 farm-fresh eggs, beaten until fluffy
• 1/2 cup whole milk, for richness
• 1 tbsp matcha powder, vibrant and finely ground
• 1 tbsp rose water, fragrant and floral
• 1 tsp baking powder, for the perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 6-inch round cake pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Gradually add the beaten eggs to the butter mixture, mixing well after each addition.
4. Alternately add the sifted flour and milk to the mixture, starting and ending with flour. Mix until just combined.
5. Divide the batter equally into two bowls. Stir matcha powder into one bowl and rose water into the other until fully incorporated.
6. Drop alternating spoonfuls of the matcha and rose batter into the prepared pan. Use a knife to gently swirl the batters together for a marbled effect.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor with a moist, tender crumb, this cake is a showstopper. Serve it with a dusting of matcha powder or a drizzle of rose syrup for an extra special touch.

Rose and Cardamom Sponge Cake

Kick off your baking adventure with this fragrant Rose and Cardamom Sponge Cake, a treat that’s as delightful to make as it is to eat. You’ll love how the floral notes of rose and the warm spice of cardamom come together in this light, airy cake.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1/2 cup unsalted butter, softened to room temperature
• 3 large farm-fresh eggs, at room temperature
• 1/2 cup whole milk, for moisture
• 1 tsp pure vanilla extract, for depth
• 1 tbsp rose water, for floral aroma
• 1 tsp ground cardamom, freshly ground for maximum flavor
• 1 1/2 tsp baking powder, to ensure a perfect rise
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, then stir in the vanilla extract and rose water. Tip: Adding eggs one at a time helps to incorporate them fully into the batter.
4. In a separate bowl, whisk together the sifted flour, baking powder, ground cardamom, and salt.
5. Alternately add the dry ingredients and the whole milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the last streaks of flour disappear.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

With its tender crumb and aromatic flavors, this Rose and Cardamom Sponge Cake is a showstopper. Serve it with a dollop of whipped cream and a sprinkle of edible rose petals for an extra special touch.

Strawberry Rose Victoria Sponge

Ever dreamed of a cake that’s as delightful to look at as it is to eat? This Strawberry Rose Victoria Sponge is your answer, combining the classic charm of a Victoria sponge with the floral elegance of rose and the sweet tang of fresh strawberries.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1/2 cup unsalted butter, softened to room temperature
• 3 large farm-fresh eggs, beaten
• 1 tsp pure vanilla extract, for aromatic warmth
• 1 tbsp culinary rose water, for a floral note
• 1 tsp baking powder, to ensure a fluffy rise
• 1/4 tsp fine sea salt, to balance the sweetness
• 1/2 cup fresh strawberries, hulled and thinly sliced
• 1 cup heavy whipping cream, chilled for peaks
• 2 tbsp powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper for easy release.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Gradually add the beaten eggs to the butter mixture, mixing well after each addition. Stir in the vanilla extract and rose water.
4. Sift together the flour, baking powder, and salt, then gently fold into the wet ingredients until just combined. Tip: Overmixing can lead to a dense cake.
5. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely prevents the whipped cream from melting.
7. Whip the heavy cream until stiff peaks form. Spread the whipped cream over one cake layer, arrange the strawberry slices on top, then place the second layer over.
8. Dust the top with powdered sugar just before serving for a beautiful finish.

Moist and fluffy with a hint of rose, this cake is a showstopper. Serve it at your next tea party or as a sweet ending to a summer dinner. The strawberries add a fresh burst of flavor that perfectly complements the delicate rose.

Rose and Coconut Flour Cake

Fancy a cake that’s as delightful to look at as it is to eat? You’re in for a treat with this rose and coconut flour cake, a perfect blend of floral and tropical flavors that’ll make any day feel special.

Ingredients

• 1 cup coconut flour, finely sifted for a light texture
• 1/2 cup rose water, fragrant and floral
• 4 farm-fresh eggs, at room temperature
• 1/2 cup honey, raw and unfiltered for natural sweetness
• 1/4 cup coconut oil, melted and slightly cooled
• 1 tsp baking powder, to give it a gentle rise
• A pinch of sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a bit of coconut oil.
2. In a large bowl, whisk together the coconut flour, baking powder, and sea salt until well combined.
3. In another bowl, beat the eggs until frothy, then mix in the honey, rose water, and melted coconut oil.
4. Gradually fold the wet ingredients into the dry ingredients, mixing until just combined to avoid overworking the batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Here’s a tip: For an extra floral touch, drizzle a little more rose water over the cooled cake. The result? A moist, fragrant cake with a subtle coconut undertone, perfect for afternoon tea or as a light dessert. Try serving it with a dollop of whipped coconut cream and edible rose petals for a show-stopping presentation.

Black Forest Rose Cake

Ready to dive into a dessert that’s as stunning as it is delicious? This Black Forest Rose Cake combines the deep, chocolatey goodness of a classic Black Forest with the elegant beauty of rose-shaped decorations. Perfect for impressing at your next gathering or treating yourself to something special.

Ingredients

– 1 1/2 cups of all-purpose flour, sifted for lightness
– 3/4 cup of unsweetened cocoa powder, rich and dark
– 1 1/2 tsp of baking powder, for that perfect rise
– 1/2 tsp of salt, to balance the sweetness
– 1 cup of granulated sugar, for a sweet touch
– 2 large eggs, farm-fresh and room temperature
– 1/2 cup of whole milk, creamy and rich
– 1/4 cup of vegetable oil, for moisture
– 2 tsp of pure vanilla extract, for aroma
– 1 cup of heavy cream, whipped to stiff peaks
– 1/2 cup of cherry preserves, sweet and tangy
– Fresh cherries, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt until well combined.
3. In another bowl, beat the sugar and eggs together until light and fluffy, about 3 minutes.
4. Gradually mix in the milk, vegetable oil, and vanilla extract to the egg mixture.
5. Fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, spread cherry preserves over the first cake layer, then top with the second layer.
9. Frost the entire cake with whipped cream, using a piping bag to create rose decorations on top.
10. Garnish with fresh cherries for a pop of color and flavor.
Zesty and luxurious, this cake offers a delightful contrast between the moist chocolate layers and the light, airy whipped cream. Serve it chilled to highlight the freshness of the cherries and the richness of the chocolate.

Rose and Honey Madeira Cake

Rose and honey Madeira cake is the kind of treat that feels like a hug in dessert form. You’ll love how the floral notes of rose mingle with the deep sweetness of honey in every bite.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup golden honey, rich and aromatic
• 4 large eggs, farm-fresh and at room temperature
• 2 cups all-purpose flour, sifted for lightness
• 1 tsp baking powder, for a perfect rise
• 1/2 tsp fine sea salt, to balance the sweetness
• 1 tbsp rose water, fragrant and floral
• 1/4 cup whole milk, to moisten the batter

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and golden honey until light and fluffy, about 3 minutes. Tip: Ensure your butter is truly soft for the smoothest mix.
3. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next. This prevents the batter from splitting.
4. Gently fold in the sifted flour, baking powder, and sea salt, alternating with the whole milk, to form a smooth batter. Tip: Don’t overmix to keep the cake tender.
5. Stir in the rose water last, distributing its floral aroma evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Soft crumb meets a subtly crisp crust in this cake, with the rose and honey flavors deepening as it sits. Try serving a slice with a dollop of clotted cream for an extra indulgent treat.

Lavender and Rose Pound Cake

Ready to bake something that smells as good as it tastes? This lavender and rose pound cake is a floral dream, perfect for those who love a subtle, aromatic twist on a classic.

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar, fine and sparkling
• 4 large eggs, farm-fresh and at room temperature
• 2 cups all-purpose flour, sifted for lightness
• 1/2 tsp baking powder, for a gentle rise
• 1/4 tsp salt, to balance the sweetness
• 1 tbsp culinary lavender buds, fragrant and slightly crushed
• 1 tbsp dried rose petals, finely ground for a delicate flavor
• 1 tsp pure vanilla extract, for a warm depth
• 1/2 cup whole milk, creamy and at room temperature

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, fully incorporating each before adding the next. This ensures a smooth batter.
4. Whisk together the sifted flour, baking powder, and salt in a separate bowl. Gradually add to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
5. Fold in the lavender buds, ground rose petals, and vanilla extract until just combined. Tip: Overmixing can lead to a dense cake, so mix until you no longer see streaks of flour.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 50 minutes to avoid overbaking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

So there you have it—a pound cake that’s tender, moist, and infused with the elegant flavors of lavender and rose. Serve it with a dollop of whipped cream and a sprinkle of edible flowers for an extra special touch.

Rose and Dark Chocolate Ganache Cake

Got a special occasion coming up or just craving something decadent? This rose and dark chocolate ganache cake is your ticket to dessert heaven, blending floral notes with rich chocolate for a show-stopping treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 3/4 cup unsweetened cocoa powder, the darkest you can find
• 1 tsp baking soda, fresh for maximum rise
• 1/2 tsp sea salt, finely ground
• 1 cup granulated sugar, for that perfect sweetness
• 1/2 cup packed brown sugar, for depth
• 2 large eggs, room temperature for smooth mixing
• 1 cup buttermilk, full-fat for richness
• 1/2 cup vegetable oil, neutral to let other flavors shine
• 2 tsp pure vanilla extract, for warmth
• 1 cup boiling water, to bloom the cocoa
• 8 oz dark chocolate, finely chopped for smooth ganache
• 1/2 cup heavy cream, warmed just to a simmer
• 1 tbsp rose water, for a floral hint
• Edible rose petals, for garnish

Instructions

1. Preheat your oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper for easy release.
2. In a large bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until no lumps remain.
3. Add the granulated sugar and brown sugar to the dry ingredients, mixing well to combine.
4. In another bowl, beat the eggs lightly, then stir in the buttermilk, vegetable oil, and vanilla extract until smooth.
5. Gradually add the wet ingredients to the dry, mixing just until combined. Tip: Overmixing can lead to a dense cake.
6. Carefully pour in the boiling water, stirring until the batter is thin but uniform. It’ll be runny—that’s okay!
7. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling upside down can help flatten domed tops.
9. For the ganache, place the chopped chocolate in a heatproof bowl. Pour the warmed heavy cream over the chocolate, letting it sit for 2 minutes before stirring until smooth. Stir in the rose water.
10. Once the cakes are cool, spread a layer of ganache on top of one cake, then place the second cake on top. Cover the entire cake with the remaining ganache. Tip: For a glossy finish, let the ganache set slightly before spreading.
11. Garnish with edible rose petals before serving.

Bite into this cake, and you’ll love how the moist, chocolatey layers contrast with the silky, floral ganache. Serve it with a dollop of whipped cream or a side of fresh berries to cut through the richness.

Rose and Mascarpone Layer Cake

Mmm, imagine biting into a slice of heaven with layers of fluffy cake, creamy mascarpone, and a hint of floral rose. This Rose and Mascarpone Layer Cake is not just a dessert; it’s a celebration on a plate.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 1/2 cups granulated sugar, fine and sweet
• 1/2 cup unsalted butter, softened to room temperature
• 3 large eggs, farm-fresh and at room temperature
• 1 cup whole milk, creamy and rich
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 tbsp rose water, fragrant and floral
• 1 1/2 cups mascarpone cheese, luxuriously creamy
• 1/2 cup heavy cream, cold and whip-ready
• 1/4 cup powdered sugar, finely sifted
• Edible rose petals, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract and rose water.
4. Alternately add the sifted flour and whole milk to the batter, beginning and ending with flour. Mix until just combined. Tip: Overmixing can lead to a dense cake.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. While the cakes cool, whip the heavy cream and powdered sugar to stiff peaks. Gently fold in the mascarpone cheese until smooth. Tip: Keep the mascarpone at room temperature for easier mixing.
8. Place one cake layer on a serving plate. Spread half of the mascarpone mixture over the top. Repeat with the second layer and remaining mascarpone.
9. Garnish with edible rose petals before serving.

Get ready to wow your guests with this cake’s delicate rose aroma and the mascarpone’s creamy richness. Serve it at your next brunch for a touch of elegance, or enjoy a slice with your afternoon tea.

Gluten-Free Rose and Almond Cake

Did you know that baking a gluten-free cake doesn’t mean sacrificing flavor or texture? This rose and almond cake is a fragrant, tender delight that’s perfect for any occasion.

Ingredients

• 1 cup almond flour, finely ground for a smooth texture
• 1/2 cup coconut flour, lightly packed
• 3/4 cup granulated sugar, for a subtle sweetness
• 3 large farm-fresh eggs, at room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/4 cup rose water, for a floral aroma
• 1 tsp vanilla extract, pure and fragrant
• 1/2 tsp baking powder, for a light rise
• Pinch of sea salt, to balance the flavors

Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, sugar, baking powder, and sea salt until well combined.
3. Add the eggs, melted butter, rose water, and vanilla extract to the dry ingredients. Mix until the batter is smooth and homogenous. Tip: Let the batter sit for 5 minutes to allow the coconut flour to absorb the liquids.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula. Tip: Gently tap the pan on the counter to remove any air bubbles.
5. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Tip: Check the cake at 25 minutes to prevent overbaking.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

But the best part? This cake has a moist, dense crumb with a delicate rose fragrance that pairs beautifully with a cup of tea. Try serving it with a dollop of whipped cream and a sprinkle of edible rose petals for an extra special touch.

Rose and Saffron Yogurt Cake

Now, imagine biting into a cake that’s as fragrant as a blooming garden and as comforting as your favorite sweater. That’s what this Rose and Saffron Yogurt Cake brings to your table—a delicate balance of floral and earthy notes, wrapped in a moist, tender crumb.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1 cup granulated sugar, for a sweet touch
• 1/2 cup plain Greek yogurt, thick and creamy
• 1/2 cup unsalted butter, melted and slightly cooled
• 3 large eggs, farm-fresh and at room temperature
• 1 tsp baking powder, to give it lift
• 1/2 tsp saffron threads, soaked in 2 tbsp warm milk for depth
• 1 tbsp rose water, for a floral aroma
• 1/4 tsp salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan. This ensures your cake won’t stick.
2. In a large bowl, whisk together the sifted flour, baking powder, and salt. Mixing dry ingredients first avoids lumps.
3. In another bowl, beat the eggs and sugar until pale and fluffy. This incorporates air for a lighter cake.
4. Stir in the Greek yogurt, melted butter, saffron milk, and rose water into the egg mixture. Blend until smooth.
5. Gradually fold the dry ingredients into the wet mix. Be gentle to keep the batter airy.
6. Pour the batter into the prepared pan and tap it lightly on the counter to remove air bubbles.
7. Bake for 45-50 minutes, or until a toothpick comes out clean. The golden top should spring back when touched.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. This prevents sogginess.

You’ll love how the saffron’s warmth plays with the rose’s perfume in every slice. Serve it with a dollop of whipped cream or a sprinkle of pistachios for an extra special touch.

Conclusion

Whether you’re a seasoned baker or just starting out, these 20 Delicious Rose Cakes Recipes Exquisite offer something for everyone to fall in love with. From classic flavors to innovative twists, each recipe promises a delightful baking experience. We’d love to hear which rose cake captured your heart—leave a comment below and don’t forget to share your baking adventures with us on Pinterest. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.