Raspberry and Rose Water Cake

Try this delicious rose water cake recipe – an easy, fun and fragrant treat, perfect for Valentine’s Day.

Rose water is a little bit of an acquired taste, but by combining with the sharpness of raspberries and the softness of creamy buttercream, I think we have put together something which is bursting with rich, contrasting flavours.


Ingredients For Raspberry And Rose Water Cake:

For the cake:

  • 180g self raising flour
  • 180g caster sugar
  • 2g baking powder
  • 3g vanilla
  • Pinch of sea salt
  • 3 whole eggs
  • 180g unsalted butter, softened
  • 5ml rose water

For the buttercream:

  • 150g icing sugar
  • Pinch of sea salt
  • Vanilla
  • 60g unsalted butter, softened
  • 2-3 tbsp milk

For the pink rose glacé icing:

  • 175g icing sugar
  • A few drops of pink food colouring
  • Vanilla
  • A few drops of rose water
  • 2-3 tbsp water

For topping:

  • 150-200g fresh raspberries

Method For The Raspberry And Rose Water Cake:

  1. Pre-heat the oven to 180°C (or 170°C for fan assisted).
  2. Combine your cake dry ingredients mix with 3 whole eggs, 180g softened butter and 5ml rose water and beat together to form a cake batter.
  3. Split the batter in half and place in two lightly greased 8 inch baking tins, or lined with baking paper.
  4. Bake your cakes on the middle shelf of the oven for 18-20 minutes until fully baked throughout. Use a toothpick to check if it’s done.
  5. Remove from the oven and allow to cool.
  6.  In a mixing bowl, cream together 60g softened butter with around 75g icing sugar.. It should form a crumbly mixture. Add 2-3 tbsp milk and the 75g more icing sugar and whisk together to form a rich buttercream. Fold in some vanilla powder or vanilla extract for a bit more flavour.
  7. In a separate bowl, combine 175g icing sugar with a few drops of warm water at a time, gradually. It should eventually form a thick paste. Add 5ml of rosewater, a few drops of pink food colouring and mix thoroughly.
  8. Lay out one of your cakes, and cover it with the buttercream.
  9. Finely chop some of your raspberries and sprinkle them over the buttercream. Then place your second cake on top.
  10. Cover the top tier evenly with your glacé icing, and spread the rest of your raspberries evenly over the top. Optionally sprinkle over some icing sugar too. Allow to set in the fridge for a few minutes and then serve. Delicious.

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