Dried Rose Cake

Dried Rose Cake is a vanilla based layered cake which has been simply decorated with rose flavored rose cream. Topped with dried rose leaves and some crushed pistachios.

I have become a lazy bum. That’s the only excuse I have for neglecting the blog. My end of the year resolution should be to find the mojo.

Dried Rose Cake
Dried Rose Cake

And I need to start using tripod again. Last one year I have started relying more on quick photos rather than set-up. I need to go back to it too.

Rose Cake

Beginning of the month saw heavy rains in Pune, leading to all dams overflowing and flood like situation for 2-3 days. And in those 2-3 days,

we found a reason to celebrate with my father-in-law’s birthday.


Kids got an unplanned holiday from city administration due to red alert and we celebrated the holiday, rains and life with a Dried Rose Cake.

Rose cake was not a planned cake. My initial plan was to make Rasmalai Cake as I have come across it so much in the baker-world but never got an opportunity to try it. But due to the rains, we were cut off from surrounding areas and I didn’t get any ready rasmalai for the cake.

I pulled out what all I had at hand and voila we have a simple cake using dried rose leaves. I used rose syrup for soaking and added hint of pink colour to cream.

Rose Cake

The cake hit all the right notes – moist, simple, oldies friendly, and creamy. The flavour of rose is so subtle and fragrant. Perfect for a party.

3 layered, 8 inch cake Conversion Chart Print

Eggless Vanilla Cake


1 cup of all purpose flour
½ teaspoon of baking powder
¼ teaspoon of baking soda
a pinch of salt
½ cup of granulated sugar
¼ cup of oil or melted butter
cup of water
1 teaspoon of vanilla extract
2 tablespoons of home-made curd
2 teaspoon of white vinegar


1.Preheat oven to 180° Grease and flour 8 or 9-inch round pan.
2.Sieve together flour, baking powder and salt, set aside. In a bowl, add sugar, oil and water; mix them well.
3.In a large bowl, mix together curd, vinegar and baking soda. Allow it to bubble up. Now add sugar mix to this bubbly mixture. Then slowly add sifted flour and fold in gently. Bake for 25-30 minutes or or till the tooth pick inserted near the centre comes out clean. Cool the cake completely in the pan before de-moulding. Freeze the layer till further use. Bake 2 more layers.
4.Assemble and decorate as per your choice.


Minimally adapted from here.

I have been using another white cake recipe for 2 years and like it very much but sometimes for tiered cake, it is not as sturdy as I would like it to be. So trying out a new recipe. I will confirm my final verdict on it after soaking it liberally next time. I like my cakes to be very moist with melt in the mouth texture. So I will make one more attempt with the max soaking a cake can take and will then decide if it’s a keeper or no. Nevertheless the recipe is good and gave a great cake.

1 cup of rose water Conversion Chart Print

Rose Simple Syrup


1 cup of water
cup of sugar
1 cup of dried rose petals


1.Place the water and sugar together in a thick bottom pan. Bring to a boil till sugar dissolves, stirring occasionally. Once the sugar dissolves, allow it to simmer. Add rose petals and cook for 10 minutes.
2.Remove from flame and allow it to steep for another 10 minutes. Strain and cool it completely. Use it as desired.


You can store this syrup for upto a month in refrigerator.

You can replace dried rose petals with double the amount of fresh rose leaves.

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