Rose and Pink Peppercorn Cake is delicious, unique, and so pretty! The cake is topped with a cream cheese glaze and finished with crushed pink peppercorns and dried rose buds.
3 cups (440 g) flour
2 cups (400 g) sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup (226 g) sour cream or Greek yogurt
2/3 cups (160 ml) oil
2 tsp rose water
2 tbsp dried rose buds, plus more for topping
1 tsp pink peppercorns, crushed
8 oz (226 g) cream cheese, room temperature
1 1/2 (200 g) cups confectioner's sugar
6 tbsp milk, room temperature
Preheat oven to 350 degrees F. Grease a 14-cup bundt pan and set aside.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Mix milk and sour cream in a glass measuring cup.
Add sour cream and eggs, beating to combine after each. Mix in oil, 1/2 cup water, rose water, dried rose buds, and crushed pink peppercorns and beat just to combine. Transfer batter to prepared pan.
Bake about 40-55 minutes, until a tester inserted in middle comes out clean.
Glaze: Whisk together cream cheese, confectioners' sugar and milk in a bowl.
When cake is done, let cake cool in pan on a wire rack for 10 minutes. Turn out onto rack and let cool completely. Pour glaze over cooled cake and top with additional rose buds. Cake can be stored covered for up to 5 days.
Keywords: cake, dessert, valentine's day, rose, pink peppercorn, glaze