A White Rose Cake for Spring

This White Rose Cake is baked with aromatic rose water and full of very edible pesticide-free rose petals inside and out.

White Rose Cake with Edible Rose Petals by FamilySpice.com

I have often shared with you how I could live forever in a garden filled with flowers. Despite my allergies towards these often breath-taking beauties, I absolutely adore flowers. When I got married, my bouquet was simple: an elegant bunch of purple calle lilies, my favorite bud. Since then, I’ve added hydrangeas, camelias and my latest, peonies to my list of favorites. Of course, I also cherish orchids, dahlias, hyacinths, tulips and  the ranunculus. Quite honestly, I can’t choose which one is my favorite anymore.

When I am out and about with family (with camera in tow), you find me snapping away not only at my children, but also at the blooms that I find along the way. I don’t know what I’m going to do with the thousands of flower pictures I have amassed in my collection. I’ve shared some with you in the past. Perhaps I will start posting random pictures on blog?

Why all this talk about flowers?

White Rose Cake with Edible Rose Petals by FamilySpice.com

Well, for this month’s DailyBuzz Moms 9×9, we were asked how flowers inspired us. And with this being a food blog, I thought I’d share a recipe I’ve been working on: A White Rose Cake.

Did you know that many flowers are edible? I won’t list them all, but one very common flower that is edible is the rose. The main factor to consider once you know that a flower is edible, you need to make sure that it is organic with no pesticides used on it.

White Rose Cake with Edible Rose Petals by FamilySpice.com

I had found dried roses in my middle-eastern market, as well as a Vietnamese market. But the dried flowers have a different texture that didn’t soften, even when baked in the cake. So I chose to use fresh roses instead. I found edible flowers in one of my big-chain grocery stores, in those plastic boxes where they sell fresh herbs, but I wanted roses.

To find these roses, organic pesticide-free roses, I hit closer to home: my neighbor’s yard! My neighbor was gracious enough to let me raid her garden and snip away at the blooms that caught my fancy.

White Rose Cake with Edible Rose Petals by FamilySpice.com

Persians love to use rose water in our desserts. So this white cake uses both rose petals and rose water, baked in the cake itself and also in the white fluffy frosting. The cake is an experiment I have been working on, and for this post, I baked it using small 6×2-inch round pans, making a cute 3-layer cake.

The texture of the cake is moist, floral and dense, and the frosting is lightly sweetened using a combination of cream cheese and whipped cream. This is the third time I have made this cake, where the first two were in a bundt pan. All of my guests loved the dense texture of the cake, because it was so moist and full of flavor. But, I think I will continue to tweak the recipe, as I am a perfectionist.

White Rose Cake

This white cake is moist and dense, and filled with aromatic and very edible roses. Recipe by Laura Bashar of Family Spice


  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 6 egg whites
  • 1 cup butter, unsalted, softened
  • 1 3/4 cup granulated sugar
  • 1/4 cup yogurt, plain Greek
  • 1/4 cup milk, low-fat
  • 2 TBS rose water
  • 1/4 tsp vanilla extract
  • 1 1/4 cup rose petals, fresh, diced, loosely-packed
  • 12 oz cream cheese, room temperature
  • 1 1/2 cup heavy cream


  1. Preheat oven to 350ºF.
  2. Coat 3 6x2-inch round cake pans with non-stick spray and line the bottom of each pan with parchment paper.
  3. In a medium-sized bowl, whisk together:
    • 1 1/2 cup all-purpose flour
    • 2 tsp baking powder
    • 1/8 tsp salt
  4. In a small bowl, lightly whisk:
    • 6 egg whites
  5. In a large mixing bowl, using a hand held mixer, whip until white and smooth:
    • 1 cup butter, unsalted , softened
    • 1 cup granulated sugar
  6. Add to the butter mixture and whisk until smooth:
    • 1/4 cup yogurt, plain Greek
    • 1/4 cup milk, low-fat
    • 1 TBS rose water
    • 1/4 tsp vanilla extract
  7. In batches, alternate mixing in flour mixture and egg whites into butter mixture until combined. Do not over mix.
  8. Gently mix in:
    • 1/4 cup rose petals, fresh , diced, loosely-packed
  9. Divide batter evenly into the 3 prepared cake pans and bake until golden, about 35-40 minutes.
  10. Place the cakes on a cooling rack and let it cool completely before frosting it, about 1-hour.
  11. To prepare the frosting, in a medium-sized bowl whisk until smooth:
  12. 12 oz cream cheese , room temperature
    • 3/4 cup granulated sugar
    • 1 TBS rose water
  13. In a separate bowl, using a clean mixer, whisk until stiff peaks are formed, about 5 minutes:
    • 1 1/2 cup heavy cream
  14. Using a rubber spatula, gently fold in 1/4 of the whipped cream into the cream cheese mixture.
  15. Fold in the remaining whipped cream.
  16. Place one cake layer onto your serving platter.
  17. Place along the edges of the cake strips of parchment paper. This will keep the plate clean while frosting the cake.
  18. Place a large scoop of frosting and evenly spread over the top of the cake.
  19. Gently place the second layer of cake over the frosting, and frost the top of the second layer of cake.
  20. Add the final layer of cake and frost the top and remaining sides of the cake until evenly coated.
  21. Decorate the cake with:
    • 1 cup rose petals, fresh , diced
  22. Slowly remove the parchment paper strips around the bottom layer of the cake.
  23. Chill cake in the refrigerator for at least 2 hours before serving.


Serving Suggestions: Rose petals are edible. Please make sure that the roses you choose are organic and pesticide-free. You can also add slices of fresh strawberries between the layers of cake.

Cooking Tips: If using regular yogurt, omit the milk and use 1/2 cup of yogurt.

Prep Time:

Yield: Serves 12

Cook Time:

White Rose Cake Detail

Remember, you can choose to eat, or not eat, the rose petals on the cake. I am happy to report, that everyone who had consumed the cake with the petals are still smiling and standing tall!

Have you ever added flowers to your meal? What did you think?

White Rose Cake with Edible Rose Petals by FamilySpice.com

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28 Responses to A White Rose Cake for Spring

  1. Such a beautiful cake, Laura! I love your use of fresh rose petals as a topper.

    • Laura at #

      Thank you, Laura! It’s the best way I can decorate a cake, as I’m all thumbs when it comes to a pastry bag!

  2. Kasha at #

    This looks pretty perfect already! Love the colors and the decoration.

    • Laura at #

      Thank you! The roses really are beautiful right now.

  3. This is beautiful. Simply gorgeous. I’ve never cooked much with edible flowers, nor eaten them, I’m afraid. But now I’m intrigued – I’m going to have to look into this. Really interesting post – thanks.

    • Laura at #

      I can’t wait to see your next floral recipe!

  4. What a gorgeous cake!!

    • Laura at #

      Thank you, Maureen!

  5. I have a garden full of roses if you ever want some – they are a favorite of mine and at their peak. Your photos are beautiful –

    • Laura at #

      If that’s an invitation, Liz, I’ll be right over!

  6. Gorgeous! I love little flowers in salad; I guess I should think of them more often for dessert!

    • Laura at #

      Flowers can go anywhere in the menu. I’m definitely going to experiment more with them.

  7. Eha at #

    Yes, I have oft used flowers in my cooking and plating, but have surely never achieved this perfect, elegant result! Thank you for the beauty ere I even attempt to copy . . .

    • Laura at #

      The great thing about decorating a cake with roses (or any other flowers) is that the work is nothing compared to using a pastry bag to create the WOW-effect! Gorgeous flowers=gorgeous cake!

  8. mjskit at #

    What an absolutely gorgeous cake and with the rose water, I bet it was delicious!!! Nice neighbor to share her rose petals! 🙂

  9. Liz at #

    Wow, Laura, this is one stunning cake! And I bet it tastes as good as it looks 🙂

  10. gorgeous and intriguing – and what a fun “may flowers” post – love it!

  11. OH MY GOSH, Laura!! These photos of your gorgeous cake definitely deserve a magazine cover! So impressive and amazing work. I’m speechless. I truly love this post.
    p.s. sorry for my late response. I’ve been really busy with kids lately. Hope to get back to you soon!

  12. What a beautiful May Flowers cake!! I’m so intrigued now..wondering what roses taste like! 🙂

    • Laura at #

      Roses taste as good as they look: fragrant & delicious!

  13. Nancy Rose Eisman at #

    Even if my middle name wasn’t Rose and I didn’t love roses and didn’t use rose water as an ingredient I’d declare this is definitely one of the most beautiful cakes I’ve ever seen. Really gorgeous, stunning, and too pretty to eat but I’m sure very delicious too so I’d have to have just a tiny slice please. Awesome Laura!

    • Laura at #

      Nancy, you are as sweet as your name! I better make another one while the roses are still in bloom!

  14. tricia at #

    gorgeous and so original! congratulations on dbm!!!!

  15. Amy @ Counting My Kisses at #

    Stopping by from DBM…love love love this idea! Gorgeous & delicious, I pinned it & can’t wait to try it! 🙂 Beautiful blog, by the way! 🙂

  16. This cake is beyond gorgeous!

  17. What a beautiful cake! I also have allergies, but oh how I adore the use of fresh flowers in recipes! So wonderful that your neighbor had them to offer 🙂

  18. beautiful cake and presentation


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