Raspberry Rosewater Layer Cake with Whipped Cream
A delicate three-layer cake combining tart raspberry Greek yogurt and jam with floral rosewater notes, topped with rose petal-studded whipped cream and drizzled with berry-pink icing. The soft crumb, enriched with butter and eggs, carries subtle floral undertones that make this an elegant choice for spring celebrations, garden parties, or any occasion calling for sophisticated dessert. This version distinguishes itself through the dual use of rosewater in both the whipped cream and icing, creating a cohesive floral theme, while the Greek yogurt adds tanginess that balances the sweetness and creates remarkable moisture.
Ingredients
- 11 ounce raspberry Greek yogurtplain Greek yogurt + 2 tablespoon raspberry jam1:1 + additional jamdairy-free alternative: coconut yogurt
requires testing
- 1 cup buttercoconut oil or vegetable oil1:1dairy-freedairy-free
note: texture becomes slightly less rich
Full guide → - 1 ½ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 2 tablespoon raspberry jam
- 3 cup all-purpose flourgluten-free blend1:1gluten-freegluten-free
note: may need slight liquid adjustment
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 4 egg
- edible dried rose petals, rinsed and dried(optional)
- 1 pint heavy cream, divided
- 2 tablespoon powdered confectioners sugar
- 1 ½ teaspoon rose water, dividedalmond extract or orange blossom water0.75:1different floral profileadds tree_nuts
reduces floral intensity
- 1 cup powdered confectioners sugar
- 1 lemon, juiced
- 1 ½ tablespoon wateralmond extract or orange blossom water0.75:1different floral profileadds tree_nuts
reduces floral intensity
Full guide → - powdered natural berry drink(optional)
- heavy cream, for icing(optional)
Instructions
- 1
Preheat oven to 350°F.
- 2
Cream together yogurt, butter, granulated sugar, raspberry jam, and vanilla extract until well blended.
- 3
Mix in flour, baking powder, baking soda, and sea salt until combined.
- 4
Add eggs one at a time, mixing after each addition.
- 5
Divide batter among three greased 6-inch pans.
- 6
Bake at 350°F for approximately 1 hour until cooled.
- 7
Whip heavy cream with electric mixer until it begins to set.
- 8
Add rosewater and powdered sugar to cream and whip until soft peaks form.
- 9
Mix powdered sugar, rosewater, lemon juice, water, berry drink powder, and heavy cream into a drizzly icing.
- 10
Remove tops from two cakes and slice each horizontally to create four layers total.
- 11
Place first layer on cake plate and spread with raspberry jam.
- 12
Add dollop of rosewater whipped cream over jam and sprinkle with rose petals.
- 13
Repeat layering with remaining cakes, ending with whipped cream.
- 14
Drizzle rosewater icing over assembled cake.
- 15
Decorate with rose petals and serve.
Tips
Use room temperature butter and eggs for smoother creaming and better incorporation, which prevents overmixing and keeps the cake tender.
The Greek yogurt adds moisture and tanginess; do not substitute with regular yogurt as it changes both flavor and texture balance.
Slice cooled cakes cleanly with a serrated knife using a gentle sawing motion to prevent crumbling.
Good to Know
Cover with plastic wrap and refrigerate up to 3 days. Whipped cream filling and icing soften over time; cake best served within 24 hours of assembly.
Bake cake layers up to 2 days prior; wrap cooled layers and store at room temperature. Prepare whipped cream and icing no more than 2 hours before serving and keep chilled.
Serve chilled or at room temperature. Pairs well with tea, particularly white or herbal blends. Slice with a warm, damp knife for clean edges.
Common Mistakes
Do not skip cooling cakes completely before slicing; warm cakes crumble when cut
Do not over-whip cream in final stages; overwhipping turns it to butter, especially with rosewater which is liquid-heavy
Do not use room temperature icing on warm cakes; it will melt; prepare icing just before final assembly
Substitutions
Dairy-Free Swaps
note: texture becomes slightly less rich
Full guide →requires testing
Gluten-Free Swaps
note: may need slight liquid adjustment
General Alternatives
reduces floral intensity
FAQ
Can I make this as a single layer cake instead of three layers?
Yes. Reduce baking time to 35-45 minutes and use one 8 or 9-inch pan. The assembled height and visual appeal diminish, but flavor remains unchanged. Check doneness with a toothpick at 35 minutes.
What if I don't have rosewater on hand?
Substitute with almond extract at 0.75 teaspoons total or omit entirely for pure raspberry flavor. Orange blossom water works similarly. The cake remains delicious; only the floral note changes.
How long can I freeze the baked cake layers?
Freeze unwrapped layers until solid, then wrap airtight in plastic and foil for up to 3 months. Thaw at room temperature about 2 hours before decorating. Do not freeze assembled cake due to cream layer separation.