White Rose Cake

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. 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 oz cream cheese , room temperature
    • 3/4 cup granulated sugar
    • 1 TBS rose water
  12. In a separate bowl, using a clean mixer, whisk until stiff peaks are formed, about 5 minutes:
    • 1 1/2 cup heavy cream
  13. Using a rubber spatula, gently fold in 1/4 of the whipped cream into the cream cheese mixture.
  14. Fold in the remaining whipped cream.
  15. Place one cake layer onto your serving platter.
  16. Place along the edges of the cake strips of parchment paper. This will keep the plate clean while frosting the cake.
  17. Place a large scoop of frosting and evenly spread over the top of the cake.
  18. Gently place the second layer of cake over the frosting, and frost the top of the second layer of cake.
  19. Add the final layer of cake and frost the top and remaining sides of the cake until evenly coated.
  20. Decorate the cake with:
    • 1 cup rose petals, fresh , diced
  21. Slowly remove the parchment paper strips around the bottom layer of the cake.
  22. Chill cake in the refrigerator for at least 2 hours before serving.

White Rose Cake Detail

Prep Time: 45 min
Cook Time: 35-40 min
Inactive Time: 1 hour cooling time, 2 hour chill time
Difficulty: Intermediate
Servings: 12
Serving Size: 1 slice from 6-inch, 3 layer cake

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.