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Valentine's Day rose cake with white fondant and rose petals
Romantic rosewater cake for Valentine's Day

Romantic Rosewater Layer Cake

Author: Flavelo
Recipes Cakes and Desserts
The taste of love is floral and sweet. Rosewater has roots in Persian cuisine, but here it appears in a modern, light cake. Rose aroma is very intense and volatile, so use caution: one drop is heaven, two drops taste like perfume.
🕒 Prep Time 1 hr
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake pan
  • Rolling pin (for fondant)
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Mix the pink batter: butter, sugar, eggs, flour, baking powder, milk, rosewater, and dye.

Tip: Mix the rosewater with the liquids to distribute it evenly.
2 ✓

Bake at 350°F (180°C) for 25-30 minutes. Cool completely.

Tip: Warm cake still evaporates aromas; the true flavor comes out when cold.
3 ✓

Lighten the mascarpone with whipped cream and confectioners' sugar. Fill the cake.

Tip: Mascarpone's fat content carries flavors well.
4 ✓

Cover with fondant and decorate with petals.

Tip: Don't wash petals in water or they will wilt. Just wipe them or use a clean brush.

Recipe FAQ

The rose flavor is too strong.
Unfortunately, this is hard to fix. Rosewater concentration varies by brand. Always taste a tiny bit of the raw batter before baking!

Ingredients

  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 10 tbsp Unsalted Butter
  • 4 large Eggs
  • 1/2 cup Milk
  • 2 tsp Baking Powder
  • 1 tsp Rosewater
  • few drops Pink Food Coloring
  • 8 oz Mascarpone
  • 3/4 cup Heavy Cream
  • 1 cup Confectioners' Sugar
  • 10 oz White Fondant
  • 1 handful Dried Edible Rose Petals (organic)
  • 1 pinch Salt