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Rose Honey Cake Recipe

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★★★★★

5 from 267 reviews

This delicate Rose Honey Cake combines the floral notes of rose water with the natural sweetness of honey and warm cinnamon spice. Moist and fluffy, it is baked to golden perfection and finished with a smooth almond-glazed topping, accented by sliced almonds and edible rose petals for an elegant presentation. Perfect for special occasions or a refined afternoon treat.

Ingredients

Scale

Cake Ingredients

  • 1 3/4 cup 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

Glaze Ingredients

  • 1 cup confectioner’s sugar
  • 1 tbsp + 1 tsp milk
  • 1 tsp almond extract

Optional Decorations

  • Sliced almonds
  • Edible dried rose petals

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with baking spray to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Set this dry mixture aside.
  3. Cream Sugars and Eggs: Using a hand mixer, beat the eggs, granulated sugar, and light brown sugar on high speed until the mixture becomes pale and fluffy, which should take about 2 to 3 minutes.
  4. Incorporate Honey Mixture: In a separate medium bowl, whisk together the honey, milk, vegetable oil, and rose water until thick and creamy. Pour this wet mixture into the egg and sugar mixture, then beat on high for about one minute to combine thoroughly.
  5. Add Dry Ingredients: Gradually beat in half of the flour mixture into the batter, followed by the remaining half. Continue mixing until all the ingredients are fully incorporated into a smooth batter.
  6. Bake the Cake: Pour the batter into the prepared springform pan. Place in the oven and bake at 325°F for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan on a rack for about one hour. Afterward, run a knife around the edges to loosen the cake, carefully remove the springform collar, and let the cake cool completely.
  8. Prepare the Glaze: In a small bowl, whisk together confectioner’s sugar, milk, and almond extract until the glaze is thick and smooth.
  9. Glaze and Decorate: Pour the glaze evenly over the cooled cake, allowing it to spread to the edges and drip down the sides. If desired, decorate with sliced almonds and edible dried rose petals to enhance both flavor and presentation.

Notes

  • If you don’t have rose water, it can often be found at Middle Eastern or specialty grocery stores.
  • Room temperature eggs help to create a fluffier cake.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting.
  • Use a toothpick to test if the cake is done; it should come out clean or with a few moist crumbs.
  • Optional toppings add a lovely texture and visual appeal, but the cake is delicious without them as well.

Keywords: rose honey cake, honey cake, rose water dessert, almond glaze cake, floral cake recipe

Find it online: https://dailysimplerecipe.com/rose-honey-cake-recipe/