This light and fluffy cake has the perfect hint of rose and strawberry. A delicate strawberry rose glaze enhances the cake’s fresh and floral flavors.
About this cake
- I’m back with another eggless cake for you all, this time we are combing the beautiful fruity juicy flavors of strawberry with the sweet floral flavors of rose. It’s a delightful combination and one that will instantly put a smile on your face when you bite into it.
- This eggless cake is a perfect no-fail recipe that works every time. We use vinegar and baking soda, along with yogurt and melted butter to make the cake fluffy and tender. The crumb is gorgeous on this cake!
- This is a small cake recipe, meaning it will be enough for one 6 inch cake or 6 cupcakes. My friend gifted me this adorable floral silicone baking mold that I used to bake these up. To make a traditional 9 inch cake or 12 cupcakes, you can double the recipe.
Cake tips
- Ensure all your ingredients are at room temperature. The yogurt and vinegar reaction is better when the yogurt is not cold.
- Keep in mind baking time varies depending on oven types and temperature calibration. Follow the recipe timing but keep an eye on the cake as it bakes, it may vary by 4-5 minutes.
- Since we are depending on the reaction of vinegar with baking soda to aerate the batter, ensure your baking soda is fresh.
Strawberry Rose Cake
Prep time
Cook time
Total time
This light and fluffy cake has the perfect hint of rose and strawberry. A delicate strawberry rose glaze enhances the cake’s fresh and floral flavors.
Author: Nisha Vedi Pawar
Serves: 6 inch cake
Ingredients
Cake
- ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup unsalted butter; melted
- 3 tablespoon whole milk yogurt / dahi / curd
- ⅓ cup water
- 2 tablespoon strawberry jam
- 1 teaspoon rose water
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- ½ tablespoon white vinegar
Strawberry Rose Glaze
- 3 tablespoon powdered sugar
- 2 tablespoon freeze dried strawberry powder
- 1 teaspoon rose water
- 3 tablespoon milk
Method
Cake
- Preheat oven to 375 F. Grease a 6 inch round cake tin or 6 cupcake inserts.
- In a small bowl whisk together the water and yogurt until smooth. Mix in vinegar followed by baking soda. Allow this mixture to sit for a few minutes.
- In a larger bowl add melted butter and sugar, whisk to incorporate and cream this mixture.
- Add in the strawberry jam, vanilla, and rose water. Mix while adding the yogurt mixture that was set aside.
- Sift in the flour and mix until incorporated.
- Pour cake batter into cake tin and bake for 25 minutes at 375 F.
- Allow to cool before glazing.
Strawberry Rose Glaze
- In a small bowl mix together powdered sugar, freeze dried strawberries that have been powdered, rose water and milk. Mix until smooth and runny. Adjust with more milk if you want a thinner glaze.
- Once the cake / cupcakes are cool, drizzle on glaze and allow to sit for 5 minutes before serving.
Enjoy,
