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A beautifully plated slice of rose petal cake with delicate pink petals, under bright natural light.

Rose Petal Mini Cake

Indulge in a delicate and enchanting mini cake, infused with the subtle fragrance of rose water and adorned with edible rose petals. Perfect for a romantic treat or a charming individual dessert.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 1 hour 15 minutes
Servings: 2 servings
Course: Baking, Dessert
Cuisine: Western
Calories: 470
Ingredients Method Notes

Ingredients
  

For the Cake
  • 0.5 cup all-purpose flour (60g)
  • 0.25 cup granulated sugar (50g)
  • 0.5 teaspoon baking powder
  • 1 pinch salt
  • 0.25 cup milk (60ml, any kind)
  • 2 tablespoons vegetable oil or melted unsalted butter (30ml)
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon food-grade rose water for cake
  • 1-2 drops pink food coloring optional, for cake batter
For the Rose Frosting
  • 0.5 cup powdered sugar (60g)
  • 1-2 tablespoons milk or cream for frosting
  • 0.125 teaspoon food-grade rose water for frosting
  • 1 drop pink food coloring optional, for frosting
For Garnish
  • Edible rose petals fresh or dried, for garnish
  • Small silver or pink sprinkles optional, for garnish

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a small 4-inch round cake pan or line two standard cupcake molds.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate small bowl, whisk together the milk, vegetable oil (or melted butter), vanilla extract, 1/4 teaspoon rose water, and pink food coloring (if using).
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined and smooth. Do not overmix.
  5. Pour the batter into the prepared cake pan or cupcake molds.
  6. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool in the pan for 5 minutes, then carefully transfer it to a wire rack to cool completely.
  8. While the cake cools, prepare the frosting: In a small bowl, whisk together the powdered sugar, 1 tablespoon of milk (or cream), 1/8 teaspoon rose water, and pink food coloring (if using) until smooth. Add more milk, a tiny bit at a time, if needed to reach a pourable but thick consistency.
  9. Once the cake is completely cool, spread or drizzle the frosting evenly over the top.
  10. Garnish with edible rose petals and sprinkles, if desired, for a beautiful finish.

Notes

For best results, ensure all ingredients are at room temperature before mixing. This helps create a smoother batter and a more evenly baked cake.