Fragrant and delicious Rose Water Cake with Almonds & Rose Buttercream. This light and floral cake is perfect for Valentine's Day, an Afternoon Tea Party, and the perfect Spring & Summer cake.
★★★★★
"Great cake to go with chai! Really loved the rose buttercream frosting."
- Sheryl
I love rose-flavored anything and that's probably because of my Indian origin. If you've ever had an Indian dessert, you already know that most desserts are flavored with either rose, cardamom, or saffron.
Not just Indian cuisine, but you'll also find many rose-flavored sweets in Persian and Iranian cuisines.
To share with you are some recipes with rose water on the site - Rose Barfi that's perfect for Diwali, classic eggless Nankhatai Cookies, Rose Cardamom Coconut Pancakes are ideal for weekend brunch, delicious & light Rose Coconut Macaroons, and popular from the streets of Delhi Mohabbat ka Sharbat.
Jump to:
What is Rose Water Cake with Almonds and Rose Buttercream
Rose Water Cake with Almonds and Rose Buttercream is an Indian and Iranian cake that's similar to the Persian Love Cake. Persian Love Cake is traditionally made with rose and pistachios whereas this cake is made with rose and almonds.
This beautiful rose flavored cake is your traditional vanilla cake with floral flavors. I topped this rose almond cake with Rose Buttercream which is made with butter, powdered sugar, a touch of milk, rose extract, and a couple of drops of food color.
Rose Cake is one of the easiest cakes to make and I've made it quite a few times - for my girlfriends on Galentine's Day and for my husband on Valentine's Day. It's the ideal tea cake for special occasions. Needless to say, this cake is always a huge hit.
Why You'll Love This Recipe
- Light & Floral
- Delicious Moist Cake
- A Rose Tea Cake is Perfect for Afternoon Tea
- Aromatic Cake
- It's Perfect for Brunch
- Ideal for Valentine's Day, Mother's Day, Baby Showers & Bridal Showers
Ingredients
- All-Purpose White Flour: You'll need white flour for this recipe. For gluten-free, use white gluten-free flour.
- Butter: Make sure you use unsalted butter at room temperature for both the cake and buttercream
- Sugar: You'll need white sugar for this recipe.
- Powdered Sugar: You will need powdered sugar or icing sugar for the buttercream.
- Baking Powder: This is a leavening agent to help the cake rise.
- Cardamom Powder: Use ground cardamom or you may also use cardamom seeds - crushed.
- Salt: Salt helps bring out the flavor of the cake.
- Milk: You'll need whole milk that you will add in batches. Low-Fat milk will work too.
- Eggs: Add eggs one at a time.
- Oil: Use any flavorless oil such as avocado, canola, or sunflower oil. Do not use olive oil as it is flavored.
- Vanilla Extract: A touch of vanilla extract is needed for the cake.
- Rose Water Extract: You'll need very little rose extract for both the cake and buttercream - a little bit goes a long way. Alternatively, you may use rose water (see FAQ section below).
- Sliced Almonds: I buy sliced almonds from the grocery store.
- Red Food Color: You'll need 1-2 drops of red food color for the buttercream. I love this brand which doesn't use toxic dyes.
How to make Rose Water Cake with Almonds & Rose Buttercream
Step 1 - Prep
1. Preheat oven to 350 degrees.
2. Line an 8-inch cake pan with butter and parchment paper.
Step 2 - Prepare the Cake Batter
1. Combine the dry ingredients in a medium size bowl... flour, baking powder, cardamom, and salt. Stir. Set aside.
2. Add unsalted butter to a large mixing bowl. Make sure the butter is at room temperature. Using an electric mixer, cream the butter until creamy.
3. Next, add sugar. Cream the butter and sugar until creamy, light and airy. This will take about 2-3 minutes and it's an important step. This will help result in a light and airy cake.
4. Add the eggs one at a time and blend all the ingredients. You will also need to add a tablespoon of oil.
5. Add the vanilla extract and rose water extract. Blend for a few seconds.
6. Now alternate between adding the dry ingredients and milk, starting and ending with the dry. Beat until well combined, but do not over-mix the batter.
TIP: For the best results, do NOT over-mix the batter else this will result in a dense cake. The goal is to ensure the dry ingredients are just combined, and the same applies to the milk.
7. Now add the wet ingredients, in this case, half the milk. Blend until well combined, again, do not over-mix the batter.
8. Add the dry ingredients - then the milk - and finish off with the dry ingredients. Beat until well combined, but do not over-mix.
9. Add the slivered almonds. Gently fold the almonds into the batter.
10. Transfer the batter to the greased cake pan. Bake for 30 minutes at 350 degrees. If you need to bake the cake an extra 5 minutes, that's okay.
Step 3 - Prepare Rose Buttercream
1. Add room-temperature unsalted butter to a bowl. Cream the butter for a minute until fluffy.
2. Next add powdered sugar and beat until well incorporated.
3. Add milk and rose water extract - this will help form the buttercream.
4. The frosting should be thick and creamy.
5. Add 1-2 drops of red food color. Start with 1 drop of food color and blend. Add another drop of red food color for a darker shade of pink.
TIP: For food color, I used this plant-based food color without toxic dyes with minimal ingredients.
6. Rose buttercream is ready!
Step 4 - Frost the Rosewater Cake
1. Allow the cake cool, then, gently dislodge the cake from the cake pan.
2. Place the cake on a cake stand.
3. Make sure the cake is completely cool and then add a generous amount of rose buttercream and spread with a spatula.
4. Spread the buttercream all over. You can even frost the sides if you wish.
5. I used the spatula to form this shape. Gently press, swirl, and lift. You can also do this with a spoon.
6. Garnish with edible rose petals.
Serving Suggestions
✔️ Rose Water Cake with Almonds goes best with English Tea or an Indian-inspired French Press Cardamom Fennel Chai.
✔️ If you're hosting an Indian Afternoon Tea, then pair this cake with Masala Chai.
✔️ Looking for something savory? Try these Cucumber Chutney Cheese Sandwiches with this light and floral cake.
Substitutions
- For Eggless Cake: Substitute the 2 eggs with ½ cup of whole milk yogurt.
- For Gluten-free Cake: Substitute white flour with equal measurement of gluten-free white flour.
- For Dairy-free Cake: Substitute butter and milk with dairy-free alternatives.
Storage
This cake keeps well outside the refrigerator for up to 3-4 days in an airtight container. Store in a cool place.
Frequently Asked Questions
Absolutely! The flavor will not change if you eliminate the red food color, however the rose buttercream will no longer be pink, but rather white.
Sure. This is the brand I used without harmful food dyes. The ingredients aren't completely clean, but they don't contain food dyes.
Yes. Just note the almonds will be scattered throughout the cake. If you love nuts, this would be lovely!
Yes. You can skip almonds without any issues.
If you want to make a Persian Love Cake, replace the almonds with chopped pistachios.
Alternatively, cashews would be a great addition to this cake.
Both rose water and rose water extract are rose flavorings, but no, they are not exactly the same.
This recipe calls for Rose Water Extract which is very concentrated - a little bit goes a long way. I love this brand for rose water extract. Rose Water is more diluted.
This recipe calls for Rose Water Extract which is very concentrated. Although I haven't tested this recipe with rose water if you choose to use rose water instead, use 2 teaspoon rose water for the cake and ½ teaspoon rose water for the rose buttercream. I love this brand for rose water.
Sure. A hint of citrus, such as lemon zest would be great, just make sure to add about ½ teaspoon and up to 1 teaspoon. I haven't tested this, so start small.
More Cake Recipes
- Almond Cardamom Cake
- Eggless Mawa Cake
- Eggless Marble Cake
- Chocolate Depression Cake with Mocha Buttercream (Eggless)
- Eggless Vanilla Cake
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I'm happy to share and mention you. Thank you!
Recipe Card
Rose Water Cake with Almonds & Rose Buttercream
Eggless option, Gluten-free option, Dairy-free optionEquipment
Ingredients
Cake
- 1 ½ cups white flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon salt
- ½ cup unsalted butter, 1 stick room temperature
- ½ cup sugar
- 1 /2 teaspoon rose extract
- 2 eggs
- 1 tablespoon oil, any flavorless oil
- ¾ cup whole milk
- ½ cup sliced almonds
Rosewater Frosting
- ¼ cup unsalted butter, ½ stick room temperature
- 1 ¼ cups powdered sugar
- 1 tablespoon whole milk, ½ teaspoon milk more as needed
- ⅛ teaspoon rose water extract
- 1-2 drops red food color, literally 1-2 drops
- Edible Flowers - for garnish, optional
Instructions
Step 1 - Prep
- Preheat oven to 350 degrees.
- Line an 8-inch cake pan with butter and parchment paper.
Step 2 - Prepare the Cake Batter
- Combine the dry ingredients in a medium size bowl... flour, baking powder, cardamom, and salt. Stir. Set aside.
- Add unsalted butter to a large mixing bowl. Make sure the butter is at room temperature. Using an electric mixer, cream the butter until creamy.
- Next, add sugar. Cream the butter and sugar until creamy, light and airy. This will take about 2-3 minutes and it's an important step. This will help result in a light and airy cake.
- Add the eggs one at a time and blend all the ingredients. You will also need to add a tablespoon of oil.
- Add the vanilla extract and rose water extract. Blend for a few seconds.
- Now alternate between adding the dry ingredients and milk, starting and ending with the dry. Beat until well combined, but do not over-mix the batter.
- Now add the wet ingredients, in this case, half the milk. Blend until well combined, again, do not over-mix the batter.
- Add the dry ingredients - then the milk - and finish off with the dry ingredients. Beat until well combined, but do not over-mix.
- Add the slivered almonds. Fold the almonds into the batter.
- Transfer the batter to the greased cake pan. Bake for 30 minutes at 350 degrees. If you need to bake the cake an extra 5 minutes, that's okay.
Step 3 - Prepare Rose Buttercream
- Add room-temperature unsalted butter to a bowl. Cream the butter for a minute until fluffy.
- Next add powdered sugar and beat until well incorporated.
- Add milk and rose water extract - this will help form the buttercream.
- The frosting should be thick and creamy.
- Add 1-2 drops of red food color. Start with 1 drop of food color and blend. Add another drop of red food color for a darker shade of pink.
- Rose buttercream is ready!
Step 4- Frost the Rose Cake
- Allow the cake cool, then gently dislodge the cake from the cake pan.
- Place the cake on a cake stand.
- Make sure the cake is completely cool and then add a generous amount of rose buttercream and spread with a spatula.
- Spread the buttercream all over. You can even frost the sides if you wish.
- I used the spatula to form this shape. Gently press, swirl, and lift. You can also do this with a spoon.
- Garnish with edible rose petals.
Notes
- For Eggless Cake: replace the eggs with ½ cup whole milk yogurt.
- For Gluten-Free Cake: simply replace all-purpose white flour with gluten-free white flour.
- For Dairy-Free Cake: replace the butter and milk with dairy-free butter and milk.
Himshree says
Niceee
honeywhatscooking says
Thanks so much.
Mandavi says
Apt recepie for Valentine’s Day
honeywhatscooking says
Yes, VDay appropriate. Thanks.
Bina says
Hi Nisha
I can’t wait to make this thanks for the recipie!
Wanted to substitute milk with almond milk and food color with concentrated rose tea
Let me know what your thoughts are? I saw this was actually called a “Persian love cake”
honeywhatscooking says
Hi Bina. Almond milk should work fine as a substitute for milk. For the concentrated rose tea, I'm not sure what you're referring to. At Whole Foods, they have natural food color, so you can go ahead and dry the red food color. I think the brand name is India. 🙂
Jhiane says
It was nice reading this piece and very touching. Love this recipe , such a beautiful cake
honeywhatscooking says
Yes.. glad you enjoyed it. Thanks Jhiane. This cake is delish.
Shubha says
This looks so awesome, subtle yet infused with flavours. Love the words even more, and lots of wishes to you and your husband. Keep believing in love 🙂
honeywhatscooking says
Thanks Shubha for your well wishes. This cake is very subtly infused with rose flavor. Love it. 🙂
Kimberly Oglesby says
I was about to make this cake and became concerned about the Rose Water Extract... I have bottled Rose Water but it is not Extract..Did you mean Rose Water or is there an actual Extract I should purchase. I'm hoping it's just the water?
K
honeywhatscooking says
I mean rose water extract, not actual rose water. I would google the ratio of extract to rose water and see how much is required. There is an actual extract to purchase. I used Nielsen Massey brand and you can find that on their website, or amazon. Hope that helps.
Sheryl says
great cake to go with chai! really loved the rose buttercream frosting.
honeywhatscooking says
HI Sheryl, I'm so glad to hear that. Thank you so much for your feedback. 🙂