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Rose-Infused Poke Cake for Parties

Delightful Rose-Infused Poke Cake for Perfect Parties

This Rose-Infused Poke Cake for Parties offers a unique twist on traditional baking, combining floral flavors with a fluffy texture for enchanting celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Can substitute with all-purpose flour
  • 2 teaspoons Baking Powder Ensure it's fresh
  • 1 cup Salted Butter Use unsalted butter and adjust salt if preferred
  • 1.5 cups Sugar Consider alternatives like coconut sugar
  • 0.5 cups Vegetable Oil Can substitute with any neutral oil
  • 4 Large Eggs Ensure they are at room temperature
  • 1 cup Buttermilk Can be made by mixing milk with vinegar
  • 3 tablespoons Rosewater Must be pure and food-grade
  • 1 tablespoon Pink Pitaya Powder Optional for color enhancement
For the Filling
  • 1 can Sweetened Condensed Milk Essential for soaking mixture
For the Whipped Topping
  • 1 cup Heavy Whipping Cream Must be cold for proper whipping
  • 0.5 cups Powdered Sugar Adjust to taste
For the Decoration
  • Dried or Fresh Roses Ensure they are food-safe

Equipment

  • Oven
  • 9x13 inch Cake Pan
  • Mixing bowls
  • electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and grease a 9×13 inch cake pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the cake flour, baking powder, and optional pink pitaya powder.
  3. In a larger bowl, beat together room temperature salted butter, sugar, and vegetable oil until light and fluffy.
  4. Incorporate the large eggs into the butter mixture one at a time, mixing well after each addition.
  5. Gradually add half of the dry ingredient mixture to the butter and egg mixture, alternating with buttermilk and rosewater.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick comes out clean.
  7. Let the cake cool slightly in the pan for about 10 minutes, then poke holes evenly across the surface.
  8. Mix the sweetened condensed milk with a dash of rosewater for extra flavor.
  9. Pour the condensed milk mixture over the warm cake, ensuring all holes are filled.
  10. Allow the soaked cake to cool completely in the pan for about 30 minutes.
  11. Whip the heavy cream with powdered sugar until stiff peaks form.
  12. Spread the whipped cream evenly over the cooled cake and decorate with roses.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 60mgIron: 1mg

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic.

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