Introduction

This Rose Honey Cake is a delicate and fragrant dessert that combines the warm sweetness of honey with the subtle floral notes of rose water. It’s moist, lightly spiced with cinnamon, and topped with a smooth almond glaze, making it a perfect treat for special occasions or afternoon tea.

A single round cake sits on a white plate placed on a white marbled surface. The cake has one visible layer with a light brown base covered unevenly with a smooth, white icing. On top, there are scattered thin, pale yellow almond slices and bright pink dried flower petals that add color contrast. Around the cake, more almond slices and flower petals are spread casually on the surface. To the right of the cake, there is a clear glass bowl filled with more bright pink dried flower petals. A shiny silver spoon lies near the bowl, reflecting light. A yellow cloth is partially visible at the bottom left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
Pinch of salt
2 eggs, at room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup + 2 tbsp honey
1/2 cup milk
1/2 cup vegetable oil
Scant 1/4 tsp rose water*
1 cup confectioner’s sugar
1 tbsp + 1 tsp milk
1 tsp almond extract
Sliced almonds for decoration (optional)
Edible dried rose petals for decoration (optional)

Instructions

Step 1: Preheat your oven to 325°F. Lightly spray a 9-inch springform pan with baking spray and set it aside.
Step 2: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside.
Step 3: Using a hand mixer, beat the eggs, brown sugar, and granulated sugar on high speed until the mixture is pale and fluffy, about 2 to 3 minutes.
Step 4: In a separate medium bowl, whisk the honey, 1/2 cup milk, vegetable oil, and rose water until thick and creamy. Pour this into the egg mixture and beat on high for about one minute.
Step 5: Gradually add half of the flour mixture to the wet ingredients, mixing well, then incorporate the remaining flour mixture until everything is fully combined.
Step 6: Pour the batter into the prepared pan and bake at 325°F for about 55 minutes. Check doneness by inserting a toothpick in the center—it should come out clean.
Step 7: Remove the cake from the oven and allow it to cool in the pan on a cooling rack for about an hour. Run a knife around the edges, then carefully remove the springform pan collar. Let the cake cool completely before glazing.
Step 8: To make the glaze, whisk together the confectioner’s sugar, 1 tbsp + 1 tsp milk, and almond extract until the mixture is thick and smooth.
Step 9: Pour the glaze over the cooled cake, spreading it evenly so it drips down the sides. Decorate with sliced almonds and edible dried rose petals if desired.

Tips & Variations

Use high-quality rose water for the best flavor, but be cautious—a little goes a long way.
For a richer taste, substitute half the vegetable oil with melted butter.
Almond extract in the glaze complements the rose flavor, but you can omit it if preferred.
Decorate with fresh edible rose petals for an elegant touch when available.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated cake come to room temperature before serving for the best texture. You can reheat slices gently in the microwave for 10-15 seconds if desired.

How to Serve

A round cake with one visible layer sits on a flat surface with a white marbled texture. The cake has a light brown color and is coated with a smooth white icing that covers the top and part of the sides. On top, there are scattered thin almond slices and small bright pink edible flower petals. Around the cake, some almond slices and flower petals are also sprinkled on the white marbled surface. To the right of the cake, there is a small clear glass bowl filled with the same bright pink flower petals. A silver spoon is placed near the top right corner, and a crumpled yellow cloth is partially visible on the bottom left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum for best results. The texture may vary slightly.

What if I don’t have rose water?

If you don’t have rose water, you can omit it or replace it with a small amount of orange blossom water or vanilla extract, though the cake’s signature floral note will be different.