A delicately flavored, fragrant cake infused with rose water, layered with creamy mascarpone filling, and topped with a cloud of whipped cream and fresh rose petals.

A stunning dessert for special occasions.

Ingredients

For the cake:

1 cup unsalted butter, softened
½ cup granulated sugar
4 large eggs
1 tbsp vanilla extract
3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup milk
2 tbsp rose water
Pink food coloring (optional)
2 cups heavy cream
Fresh rose petals for garnish

For the filling:

1 cup mascarpone cheese
½ cup whipped cream
¼ cup granulated sugar
1 tbsp rose water
Pink food coloring (optional)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.

Step 2: In a large bowl, cream butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Step 3: In another bowl, whisk together flour, baking powder, and salt.

Gradually mix dry ingredients into the butter mixture, alternating with milk.

Stir in rose water and a few drops of pink food coloring, if desired.

Step 4: Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 5: Prepare filling by combining mascarpone cheese, whipped cream, sugar, rose water, and pink food coloring in a bowl.

Mix until smooth and creamy.

Assemble the cake by layering one cake layer with a third of the filling. Repeat with remaining layers.

Step 6: In a separate bowl, whip heavy cream until slightly thickened. Add powdered sugar and whip until stiff peaks form.

Frost the cake with whipped cream, covering the top and sides.

Garnish with fresh rose petals. Serve and enjoy.

Tips

Use edible rose petals for safe and beautiful garnishing.

For a more intense rose flavor, add an extra teaspoon of rose water to the filling or whipped cream topping.

Keep the cake refrigerated until serving to maintain its fresh texture and flavor.

FAQ

1. Can I make this cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them, wrapped tightly, at room temperature.

Assemble and frost the cake on the day of serving for best results.

2. How should I store leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

The cake is best enjoyed fresh but keeps well when properly stored.

3. Can I skip the pink food coloring?

Absolutely! The food coloring is optional and only for aesthetic purposes. The cake will taste just as wonderful without it.

4. What can I use instead of mascarpone cheese?

You can substitute mascarpone with cream cheese for a similar texture and taste, although it might be slightly tangier.

5. Are the rose petals edible?

Ensure that you are using pesticide-free, edible rose petals for garnishing.

Non-edible petals are for decoration only and should not be consumed.