Rose Meringue Poke Cake: An Elegant Delight
This Rose Meringue Poke Cake blends the floral elegance of rose water with the creamy richness of vanilla pudding and the airy fluffiness of meringue. Perfect for any special occasion, this dessert is as stunning as it is delicious.
Equipment
- 9x13-inch cake pan
- Mixing bowls
- Whisk
- Wooden spoon
- Hand mixer or stand mixer
- Measuring cups and spoons
Ingredients
- 1 box white cake mix
- Ingredients required for cake mix e.g., eggs, oil, water
- 2 tablespoons rose water
- 1 package 3.4 oz instant vanilla pudding mix
- 2 cups milk
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup rose jam or rose preserve
- Fresh rose petals optional, for garnish
Instructions
- Preheat your oven as directed on the cake mix box.
- Prepare the cake mix as instructed, adding 1 tablespoon of rose water to the batter. Pour into a 9x13-inch cake pan and bake.
- Let the baked cake cool, then poke holes evenly across its surface using the back of a wooden spoon.
- In a bowl, whisk together instant vanilla pudding, milk, and the remaining tablespoon of rose water until smooth.
- Pour the pudding mixture over the cake, ensuring it fills the holes. Refrigerate for 2 hours.
- In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread rose jam over the chilled cake, then layer the whipped cream on top.
- Garnish with fresh rose petals for an elegant touch, if desired.
Notes
For a citrus twist, substitute rose water with orange blossom water.
Add chopped pistachios or use raspberry jam for a fruity variation.
Always taste-test floral ingredients to balance the flavors.
Add chopped pistachios or use raspberry jam for a fruity variation.
Always taste-test floral ingredients to balance the flavors.