This elegant two-layer white wedding cake is infused with delicate rosewater and baked with edible rose petals for a light, floral flavor. Finished with a soft, creamy frosting and more rose petals on top, this stunning cake perfect for a small wedding, spring gathering, or any special occasion.

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. My wedding bouquet was simple: an elegant bunch of purple calle lilies, my favorite bud.
Since then, I have 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.
But being half Persian, there’s nothing more majestic than the rose. And to celebrate spring, Mother’s Day, Valentine’s Day or just because, there’s no other majestic dessert than this white rose cake.
Jump to:
Are roses edible? Really??!!
Americans seem surprised when I tell them that roses are edible. Many are afraid to try a dish covered in roses. But, yes roses ARE edible. Just make sure that they are pesticide free and organic.
I usually use dried rose petals in my dishes. They are still very aromatic and they retain their color once baked. Fresh roses, especially when chopped or cut, start to oxidize and wither. So remember to treat them delicately.
Although this cake uses fresh roses for both inside and outside of the cake, you can substitute and use dried rose petals for the inside of the cake. You can also garnish the cake on the outside with dried rose petals. I like to crush them and scatter dried rose petals onto anything that needs a pop of color or a touch of floral.
What flowers are edible?
You’ll be happy to know that roses aren’t the only edible flowers you can nibble on from the garden. All of those fresh herbs you grow in the garden? They have blooms and yes, their edible. So are popular flowers like marigolds, hibiscus, impatiens, pansies and violets.
Before you eat a flower, do double check and make sure it is edible. Here’s a great list of edible flowers to use as a reference, if you’re interested.
Is this a Persian Love Cake?
If you are a reader of my blog, you know that I am half Persian. I have been raised with Persian food and I cook even more Persian food for my family regularly. In all of the family dinners I’ve eaten, family weddings I have attended, family parties I have enjoyed, I have never ever been served or eaten or heard of a Persian Love Cake.
From what I’ve read online, the Persian Love Cake is from Australia and is an ode to Persian flavors. It is made with both all purpose flour and almond meal. It is also made with aromatic cardamom, rose water and saffron.
Online I have seen mostly non-Persian bloggers post about the Persian Love Cake in one way, shape or form. They range from white cakes made with just flour, some do not contain any saffron at all, but all have some form of roses, rosewater and of course, cardamom.
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So, could this White Rose Cake be the illusive Persian Love Cake? Well, it is studded with the symbolic flower of love, the rose. It is baked with rose petals, rosewater and cardamom. When you look at this white rose cake, it certainly screams love to me. And I’m half Persian, so why not call this a Persian Love Cake?!
What does this cake taste like?
Remember taste is a sensation not just from your taste buds but also from the smell. This white rose cake has a wonderful floral flavor in the cake itself, in the cream cheese frosting and from the rose petals you use to garnish your cake.
I have recently reworked this recipe and this white cake texture is fluffy like a white wedding cake. I have made it with frosting and with just a simple icing drizzle and it is fantastic!
I have reworked this recipe to make a 2-layer 8-inch cake. It can also be baked into a standard sized bundt pan. As written, it can feed 10-14 people depending on how large you cut the slices.
Feel free to double or triple the recipe if you are feeding a crowd!
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 Wedding Cake with Roses
Ingredients
Cake Ingredients
- 2 ½ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon ground cardamom
- ½ teaspoon sea salt
- 6 egg whites
- 1 cup vegetable oil
- 2 tablespoon vegetable oil
- 1 ¾ cup granulated sugar
- 1 cup milk
- 2 TBS rosewater
- ½ teaspoon vanilla extract
- ¼ cup fresh rose petals finely chopped
Frosting Ingredients
- 12 oz cream cheese softened
- ¾ cup granulated sugar
- 1 tablespoon rosewater
- 1 ½ cup heavy cream
Instructions
Bake the cake.
- Preheat oven to 350ºF. Coat 2 8-inch round cake pans with non-stick spray and line the bottom of each pan with parchment paper.
- In a medium-sized bowl, whisk together flour, baking powder, cardamom and salt. If using crushed dried roses, you can mix them in here. If using fresh roses, you will add them later.
- Beat oil and sugar at medium speed with a hand-held mixer light and fluffy.
- Mix in milk, rosewater and vanilla.
- In two batches, add flour mixture and whisk until just combined. Do not over mix.
- If using fresh roses, gently mix in ¼ cup rose petals. You do not want to damage them from aggressive mixing. If using dried rose petals, you should have added them in step 2. If not, add them now and mix until incorporated.
- Clean your beaters then whip the egg whites at medium speed until stiff peaks form. Gently fold egg whites into the cake batter.
- Divide batter evenly into the 2 prepared cake pans and bake until golden, about 35-40 minutes, or until a wooden pick inserted in center comes out clean.
- Let the cakes cool in the pan for 10 minutes. Gently remove them from the pans and place the cakes on a cooling rack and let it cool completely before frosting.
Make the frosting
- In a medium-sized bowl whisk cream cheese, sugar and rosewater until smooth.
- In a separate bowl, using a clean mixer, whisk heavy cream until stiff peaks are formed, about 5 minutes.
- Using a rubber spatula, gently fold in ¼ of the whipped cream into the cream cheese mixture until incorporated. Fold in the remaining whipped cream.
- Add a schmear of frosting in the center of your cake stand and place one cake layer over it. Level the top with a serrated knife.
- Place a large scoop of frosting and evenly spread over the top of the cake.
- Using a serrated knife, level off your second cake layer. Invert cake and place cut side down over the bottom frosted cake. Frost the top of the cake as well as the sides of the cake until evenly coated.
- Decorate the cake with 1 cup rose petals.
- Chill cake in the refrigerator for at least 2 hours before serving.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
beautiful cake and presentation
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 🙂
This cake is beyond gorgeous!
xo
Sharon
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! 🙂
gorgeous and so original! congratulations on dbm!!!!
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!
Nancy, you are as sweet as your name! I better make another one while the roses are still in bloom!
What a beautiful May Flowers cake!! I’m so intrigued now..wondering what roses taste like! 🙂
Roses taste as good as they look: fragrant & delicious!
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!
gorgeous and intriguing – and what a fun “may flowers” post – love it!
Wow, Laura, this is one stunning cake! And I bet it tastes as good as it looks 🙂
What an absolutely gorgeous cake and with the rose water, I bet it was delicious!!! Nice neighbor to share her rose petals! 🙂
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 . . .
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!
Gorgeous! I love little flowers in salad; I guess I should think of them more often for dessert!
Flowers can go anywhere in the menu. I’m definitely going to experiment more with them.
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 –
If that’s an invitation, Liz, I’ll be right over!
What a gorgeous cake!!
Thank you, Maureen!
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.
I can’t wait to see your next floral recipe!
This looks pretty perfect already! Love the colors and the decoration.
Thank you! The roses really are beautiful right now.
Such a beautiful cake, Laura! I love your use of fresh rose petals as a topper.
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!