Rosewater Strawberry Swirl Cake
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Prep Time15 mins
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Cook Time45 mins
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Serving12
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Ready In1 hr
Valentine’s day is just around the corner and this Rosewater Strawberry swirl cake is the perfect Valentine’s day dessert. If you want to impress your significant other (or coworker, kids, anyone you love!) with your fine baking skills, this cake is the cake for you. I know that chocolate has come to be one of the most popular flavors for Valentine’s day desserts. However, this cake is so beautiful and romantic, you will find yourself making it every Valentine’s day, as well as year-round.
White Cake Recipe
White cake might sound flavorless and boring, however white cake, when made correctly, is actually really fluffy, moist but not eggy, and delicious. In this Rosewater cake, I used a traditional white cake recipe with a few adjustments and added rose water. The rosewater taste is there but, not too potent that it overtakes the flavor of the cake.
To be successful in making this cake, make sure to follow my directions exactly as listed. All the ingredients must be at room temperature, particularly the butter. Whisk the butter and sugar together until combined and fluffy then, add in the egg whites. Whole eggs will NOT work in this recipe. Use egg whites, ONLY. The yolks would weigh down the cake as well as change the color of it.
In the ingredients, I list cake flour instead of all-purpose flour. If you do not have cake flour on hand, I highly recommend making a cake flour substitution by replacing 2 tablespoons of flour per cup with cornstarch and, sifting it through about 2-3 times. Cake flour makes the cake super fluffy and delicate. All-purpose flour will work, it just will not be as fluffy and tender.
I use whole milk plain yogurt in this cake to make it moist, however, you can substitute with sour cream instead. I don’t recommend lower fat yogurt or Greek yogurt.
Heart-shaped Cake Pan
I found this darling cake pan by Martha Stewart at Macys, and this is how this sweet cake came to be! While I love this heart shaped cake pan, and was very impressed with the quality of it, you can definitely use any Bundt pan in place of it. If you would like the heart shape but, do not have a heart-shaped pan, you can bake this cake in two 9-inch pans and cut them into a heart shape once they have baked and cooled. If this is what you decide to do, any white or pink frosting would be beautiful in between and on top of the two layers of cake and would help keep the cake together.
Strawberry Swirl
I wanted a pop of fruit and color in this cake so, I picked strawberries as they are so prevalent around valentine’s day. They are also a wonderful compliment to the rosewater taste. In a small saucepan, I cooked down thickly sliced strawberries with a little bit of sugar and a splash of lemon juice. I then swirled the sauce within the cake before baking. You can definitely use frozen strawberries or any other kind of berries in place of the fresh strawberries. I have tested it using frozen berries and they work great as well.
I purchase my rosewater from my local Middle-eastern grocer. It can be found at whole foods and other supermarkets in the international aisle as well. The combination of the rosewater and strawberry with the simple white cake is sure to delight whoever you share it with this holiday season!
STEP 1
Begin by washing the strawberries and removing the stems.
Thickly slice the strawberries and place in a small saucepan.
Add the sugar and lemon juice over the strawberries and place over medium heat.
Once boiling, lower the heat and simmer for about 20 minutes until strawberries are tender and sauce has thickened.
Mash any remaining strawberries.
STEP 2
Preheat the oven to 350F degrees.
STEP 3
Grease the cake pan with nonstick spray or butter.
STEP 4
Using a handheld mixer or stand mixer, whisk the softened butter for about a minute in a large bowl until fluffy. Add the sugar and whisk on medium speed for another minute.
Add the egg whites and whisk on medium speed for 2 minutes until batter is light and fluffy.
Scrape down the sides using a rubber spatula as needed.
STEP 5
Add the vanilla extract, yogurt and rose water and whisk until combined.
STEP 6
In a separate medium-sized bowl, sift the cake flour, baking powder and salt together.
STEP 7
Slowly add the dry ingredients and the milk to the batter, alternating until fully incorporated.
Do not over-mix the batter.
STEP 8
Pour half the batter into the cake pan.
Spoon the strawberry sauce over the cake batter and using a butter knife, swirl the strawberry sauce into the cake.
Pour the remaining cake batter and bake the cake for 40-45 minutes until a knife comes out clean. Bake at 350F (Fahrenheit)
STEP 9
Let cool for at least 15 minutes before flipping upside down into a large plate.
Rosewater Strawberry Swirl Cake
Ingredients
- 2½ cups Cake Flour
- 3 tsp. Baking powder
- 1 tsp. Salt
- 1½ cups White Granulated Sugar
- ¾ cup Unsalted butter
- 5 Egg Whites
- ½ cup Whole Milk Plain Yogurt
- 1 tb. Vanilla Extract
- 3 tb. Rose Water
- 1 cup Whole Milk
Strawberry Swirl
- 1 lb Strawberries
- ¼ cup White Granulated Sugar
- 1 tb. Lemon Juice
Instructions
- Begin by washing the strawberries and removing the stems. Thickly slice the strawberries and place in a small saucepan. Add the sugar and lemon juice over the strawberries and place over medium heat. Once boiling, lower the heat and simmer for about 20 minutes until strawberries are tender and sauce has thickened. Mash any remaining strawberries.
- Preheat the oven to 350F degrees.
- Grease the cake pan with nonstick spray or butter.
- Using a handheld mixer or stand mixer, whisk the softened butter for about a minute in a large bowl until fluffy. Add the sugar and whisk on medium speed for another minute. Add the egg whites and whisk on medium speed for 2 minutes until batter is light and fluffy. Scrape down the sides using a rubber spatula as needed. Add the vanilla extract, yogurt and rose water and whisk until combined.
- In a separate medium-sized bowl, sift the cake flour, baking powder and salt together.
- Slowly add the dry ingredients and the milk to the batter, alternating until fully incorporated. Do not over-mix the batter.
- Pour half the batter into the cake pan. Spoon the strawberry sauce over the cake batter and using a butter knife, swirl the strawberry sauce into the cake. Pour the remaining cake batter and bake the cake for 40-45 minutes until a knife comes out clean.
- Let cool for at least 15 minutes before flipping upside down into a large plate.
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