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A delicious plate of Irresistibly Moist Rose Poke Cake for Romantic Desserts

Irresistibly Moist Rose Poke Cake for Romantic Desserts

Indulge in this irresistibly moist rose-infused poke cake, a perfect dessert for romantic occasions. Layers of tender cake, sweet condensed milk, and delicate whipped cream are beautifully garnished with fresh roses.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup Cake Flour Ensure using good quality flour for a tender crumb
  • 1 tbsp Baking Powder Check expiration date to ensure proper leavening
  • 1 cup Unsalted Butter Can substitute with margarine or coconut oil for dietary preferences
  • 1 cup Sugar Brown sugar can add a richer, more complex flavor profile
  • 0.5 cup Vegetable Oil Can substitute with canola oil for a neutral flavor
  • 3 large Eggs Use room temperature eggs for better emulsification and fluffiness
  • 1 cup Buttermilk Can substitute with regular milk mixed with 1 tbsp vinegar or lemon juice, let sit 5 mins
  • 2 tbsp Rosewater Adjust to taste for your preferred floral intensity in the cake batter
  • 1 tbsp Pink Pitaya Powder Optional; substitute with a few drops of pink food coloring for vibrant hue
  • 1 can Sweetened Condensed Milk A key ingredient for the signature moistness and sweetness of poke cakes
  • 2 tbsp Additional Rosewater Add gradually to taste to infuse the condensed milk mixture with a lovely rose aroma
  • 1 cup Heavy Whipping Cream Can substitute with whipped coconut cream for a dairy-free option
  • 0.25 cup Powdered Sugar Adjust to desired sweetness for the whipped cream topping
  • as needed garnish Dried or Fresh Roses Optional decorative garnish for an elegant and romantic presentation

Equipment

  • 9x13 inch cake pan
  • Medium Bowl
  • Large mixing bowl
  • Whisk
  • Electric mixer
  • Wooden Spoon
  • Chilled bowl

Method
 

  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch cake pan.
  2. In a medium bowl, whisk the cake flour and baking powder until combined and set aside.
  3. In a large mixing bowl, cream the unsalted butter, vegetable oil, and sugar on medium speed for about 3 minutes until light and fluffy.
  4. Add eggs one at a time to the butter mixture, mixing well after each addition.
  5. Gradually add half of the dry ingredients, then buttermilk and rosewater. Stir in remaining dry ingredients until smooth.
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Let cake cool for about 10 minutes, then poke holes throughout the top with a wooden spoon.
  8. Mix sweetened condensed milk and additional rosewater, then pour over the warm cake.
  9. Allow the cake to cool completely to absorb the mixture.
  10. In a chilled bowl, whip the heavy cream with powdered sugar and a splash of rosewater until stiff peaks form.
  11. Spread the whipped cream topping over the cooled cake evenly.
  12. Decorate with dried or fresh roses, if desired, and refrigerate until serving.
  13. Slice the cake into squares and serve.

Notes

This elegant rose-infused poke cake is perfect for special occasions. For best results, ensure all ingredients are at room temperature before mixing, and allow ample time for chilling to fully absorb the delicious condensed milk mixture.